Colourful Cauliflower Chickpea Salad
 
Prep time
Cook time
Total time
 
Serves: 6
INGREDIENTS:
  • 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
DIRECTIONS:
  1. 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.
  2. 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.
  3. Add the cauliflower and pea shoots to the chickpea mixture, toss to combine and serve.
  4. Leftovers can be stored in a sealed container in the fridge for up to a couple days.
Recipe by Love from the Land at https://www.lovefromtheland.com/colourful-cauliflower-chickpea-salad/