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  • Writer's pictureTracy Davies

Spring Cauliflower Salad

This salad uses nothing but fresh ingredients, combining fresh herbs, spicy chickpeas, and the sweetness of apples to create a delicious cauliflower salad - the perfect salad for Spring and Summer!


Salad Ingredients

  • 420g tin chickpeas (reduced sodium), drained & rinsed

  • 1 teaspoon chili powder (mild)

  • 1/2 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1 large cauliflower head, cut into florets

  • 1 royal gala apple, thinly sliced

  • 1 shallot, finely chopped

  • 1/4 cup parsley, chopped

  • 2 Tablespoons mint, chopped

  • 2 ripe avocados, cut into chunks

Dressing Ingredients

  • 2 Tablespoons Dijon mustard

  • 2 Tablespoons honey

  • 1/4 cup Olive oil

  • 1/4 cup cold water

  • 1 lime, juice and zest

  • Pinch salt and pepper, to taste


  1. Preheat oven to 200C or 180C fan forced. Spray and line a baking tray. Set aside.

  2. Place the chickpeas in a medium mixing bowl and add the oil, chili powder, salt, and pepper, mixing to combine. Spread evenly onto the baking tray and roast for 20-30 minutes until crispy and browned. Allow to cool.

  3. Place the cauliflower florets into a food processor and blitz until it turns into cauliflower rice. You may need to work in batches. Place cauli rice into a large mixing bowl. Set aside.

  4. Place all the dressing ingredients into a small bowl and whisk together.

  5. Add the chickpeas to the cauliflower rice and drizzle over the dressing. Toss to combine and serve. Enjoy!

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