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Cauliflower + Chickpeas Salad for Crunchy & Delicious Clean Eats!

Ingredients

  • 1 medium head cauliflower about 2 lbs
  • 15- ounces chickpeas drained and rinsed
  • 1/4 cup freshly squeezed lemon juice plus more to taste
  • 1 tsp finely grated lemon zest
  • 1 tsp pure maple syrup or raw honey
  • 3 fresh garlic cloves minced
  • 2 Tbsps extra virgin olive oil
  • 1/2 tsp ground black pepper
  • 1/2 tsp sea salt plus more to taste
  • 2 Tbsps fresh chopped parsley
  • 2 Tbsps fresh cilantro
  • 2 Tbsps fresh chopped dill
  • 2 Tbsps fresh chopped chives
  • 1/2 cup pitted Kalamata olives chopped

Instructions

  • Remove all the leaves from your cauliflower and wash thoroughly to remove any dirt.
  • Chop your cauliflower into small florets, all roughly the same size.
  • Bring two inches of salted water to a boil in a large pot fitted with a steamer basket over high heat.
  • Place the cauliflower florets into the steamer basket, cover and steam for about 4 minutes until they are tender but still crisp.
  • While your cauliflower is steaming prepare the dressing, in a small mixing bowl, combine, fresh lemon juice, lemon zest, maple syrup or honey, minced garlic, sea salt, pepper and olive oil; whisk until really well combined.
  • Next remove the steamer basket from the saucepan, and carefully pour out the water.
  • Transfer your tender-crisp florets to a serving bowl, add in chickpeas, olives and your chopped herbs.
  • Drizzle your dressing over and gently stir until cauliflower and chickpeas are nicely coated.
  • Taste test, then adjust with sea salt and pepper, according to your taste.
  • Stays good refrigerated in an airtight container for up to 3 days.