Cauliflower, brussels sprouts, chickpeas and citrus salad

Babiche Martens

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

1. 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.
2. Add the chickpeas and spring onion, then season with salt and pepper.
3. To make the dressing, in a small bowl combine the orange, lemon, oil and season with salt and pepper.
4. Place the warm salad into a serving bowl and toss through the dressing.Serve while warm or allow to cool.

More chickpea recipes from Angela

• Chickpea bake
• Crispy roasted chickpeas