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!
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
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
Preheat oven to 200C or 180C fan forced. Spray and line a baking tray. Set aside.
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.
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.
Place all the dressing ingredients into a small bowl and whisk together.
Add the chickpeas to the cauliflower rice and drizzle over the dressing. Toss to combine and serve. Enjoy!