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.
RecipeSavants.comLightly 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, RecipesVegetablesAmericanCauliflower And Chickpea SaladPT15MServes 8
Ingredients:
1 Medium Cauliflower2 Cups Cherry Tomatoes1 Medium Red Onion15 Ounces Chickpeas0.5 Cup Fresh Parsley Leaves0.25 Cup Extra Virgin Olive Oil1 Large Lemon1.5 Teaspoon Kosher Salt & Freshly Ground Black Pepper1 Medium Jalapeno Pepper0.5 Cup Couscous0.25 Cup Dried Cherries0.25 Cup Fresh Pomegranate Seeds1 Quart Cold Water1 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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