Easy Cauliflower Chickpea Salad
- PREP 45min
- TOTAL 45min
Thanks to a light lemony dressing and lots of fresh herbs, this simple raw cauliflower salad recipe tastes surprisingly delicious and lasts in the fridge for days. The pickled onions are an optional ingredient, but they take the salad to the next level. Here’s our recipe for pickled onions, so you can see how simple they are to make.
We break the cauliflower down into tiny florets, but another option is to use a food processor and make a chunky cauliflower rice. Take a look at our cauliflower rice recipe to see how we do it.
You Will Need
1 medium head cauliflower, 1 ¾ to 2 pounds (6 to 7 cups small florets)
1/2 teaspoon fine sea salt, plus more to taste
1/2 teaspoon fresh ground black pepper
1 teaspoon finely grated lemon zest (from 1 lemon)
1/4 cup fresh squeezed lemon juice, plus more to taste
1/4 cup extra virgin olive oil
1/4 teaspoon crushed red pepper flakes, optional for some heat
1 (15oz) can chickpeas, drained and rinsed (or use 1 ½ cups cooked chickpeas)
1/2 cup fine fresh herbs like parsley, dill, or mint, chopped
1/2 cup pickled red onions, chopped, optional, see our pickled onions recipe
Directions
Cut away leaves and the core from the cauliflower. Then, cut or pull the cauliflower apart into little florets and add them to a large bowl. Chop longer stems into small pieces and add them to the bowl with the florets.
Season with 1/2 teaspoon of fine sea salt and 1/2 teaspoon of ground black pepper, and then toss the cauliflower around the bowl to mix.
To make the dressing, whisk the lemon zest, lemon juice, olive oil, red pepper flakes, and a pinch of salt until creamy and emulsified.
Add the chickpeas, herbs, pickled onions, and the dressing to the cauliflower. Toss until everything is evenly coated.
Taste, and then season with additional salt, pepper, or lemon juice.
This cauliflower salad tastes best when given some time to marinate. Let the salad marinate covered in the fridge, stirring occasionally. (I think this tastes better the next day, but you can enjoy after 30 minutes). It will keep covered in the refrigerator for up to 5 days.
Adam and Joanne's Tips
- Roasted cauliflower salad: Roast the cauliflower tossed with olive oil, salt, and pepper until tender and light brown on the edges. Then, toss with the remaining salad ingredients. Use our roasted cauliflower recipe as a guide.
- Low carb or keto cauliflower salad: Leave out the chickpeas and substitute with diced ham or turkey.
- Nutrition facts: The nutrition facts provided below are estimates.