Lightly steamed cauliflower is magical when tossed with chopped tomatoes, chickpeas, sweet red onions, and tangy pomegranate seeds. It is dressed with a tart lemon vinaigrette and chopped jalapeno for a burst of pleasant heat. Enjoy this delightful salad as a light lunch or a side dish. Smart Recipes, American Recipes, Vegetables Recipes, Recipes Vegetables American Cauliflower And Chickpea Salad Cauliflower And Chickpea Salad Recipe | PT15M Serves 8 Ingredients: 1 Medium Cauliflower 2 Cups Cherry Tomatoes 1 Medium Red Onion 15 Ounces Chickpeas 0.5 Cup Fresh Parsley Leaves 0.25 Cup Extra Virgin Olive Oil 1 Large Lemon 1.5 Teaspoon Kosher Salt & Freshly Ground Black Pepper 1 Medium Jalapeno Pepper 0.5 Cup Couscous 0.25 Cup Dried Cherries 0.25 Cup Fresh Pomegranate Seeds 1 Quart Cold Water 1 Cup Ice Cubes In a large bowl, combine water and ice and set aside. Steam cauliflower florets in steamer basket fitted in a large saucepan for 3 to 4 minutes. Submerge in prepared ice bath. Drain well. In a small saucepan, pour 1 cup of water and bring to boil. Stir in couscous, cover saucepan, and remove from heat. Allow couscous to steam for 5 minutes. Fluff with a fork and set aside. In a small bowl, combine olive oil, lemon juice & zest, jalapeno, salt, and pepper. Whisk until well incorporated. In a large bowl, combine the vegetables and couscous, then drizzle with the prepared dressing. Toss to combine. Sprinkle in parsley and toss again. Serve salad warm or chill it in the refrigerator 30 minutes.

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