This cauliflower and chickpea salad is full of flavour, despite having just a handful of ingredients. When fried, cauliflower has a wonderful nutty flavour. Brussels sprouts and chickpeas add crunch, while the citrus dressing brings a fresh zing to the dish.
Ingredients
1 Tbsp | Olive oil |
2 cloves | Garlic, sliced |
¼ | Cauliflower, sliced into shards |
200 g | Brussels sprouts, quartered |
1 can | Chickpeas, approx. 420g, drained (Main) |
1 | Spring onion, sliced finely |
Dressing
½ | Oranges, zested |
½ | Lemons, zested |
2 Tbsp | Olive oil |
Directions
- Heat the oil in a frying pan to a medium heat. Add the garlic and cauliflower, cooking for 3 or 4 minutes until the cauliflower is just starting to soften. Add the Brussels sprouts and toss through for another few minutes to cook and brown.
- Add the chickpeas and spring onion, then season with salt and pepper.
- To make the dressing, in a small bowl combine the orange, lemon, oil and season with salt and pepper.
- Place the warm salad into a serving bowl and toss through the dressing.Serve while warm or allow to cool.
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