A cruciferous vegetable like cauliflower and a dense legume like chickpeas are both very healthy and hearty ingredients that come together to create a filling dish. Salads like this can be made the night before serving or can last for a couple days to provide portable lunches. The only more delicate ingredient is the pea shoots, so it would be best to leave those out until serving time to keep them crisp. 
Chickpeas can be bought dry then soaked and cooked in boiling water for large batches or they can be bought canned for a smaller, more convenient option. If using canned, start by draining the excess liquid then pour the chickpeas into a colander. Rinse them thoroughly with cold water until the water runs clear and there is no more foaming. Pour the chickpeas onto a kitchen towel and gently pat dry until the excess water is absorbed. 
Purple cauliflower becomes extra vibrant when tossed generously in an acid like lemon juice. Wherever it was cut it turns bright fuscia and the purple tops deepen in colour.
- 1 head purple cauliflower, chopped finely (around 2½-3 cups)
- 1 425 g (15 oz) can chickpeas, drained and rinsed thoroughly
- 1 cup pea shoots, long ends trimmed off
- ⅓ cup green onion, sliced
- ¼ cup pumpkin seeds (or any preferred seeds or chopped nuts)
- ¼ cup lemon juice (from one large lemon)
- 2 tablespoons cold-pressed olive oil
- 1 tablespoon grainy mustard
- 1 tablespoon raw honey
- 1 tablespoon maple syrup
- A pinch or two of sea salt, to taste
- Toss the chopped cauliflower in the lemon juice thoroughly until the lemon juice is evenly dispersed, it will help to make the cauliflower extra vibrant. Set aside to marinate for 5 minutes.
- Place the chickpeas, green onion and pumpkin seeds in a large bowl. Add in the oil, mustard, honey, maple syrup and salt then gently stir to combine.
- Add the cauliflower and pea shoots to the chickpea mixture, toss to combine and serve.
- Leftovers can be stored in a sealed container in the fridge for up to a couple days.
