Cauliflower Salad Recipe
Simple cauliflower salad with chickpeas, tahini lemon dressing, and fresh mint. Raw cauliflower holds up well and tastes even better after it sits. Great for meal prep.
Servings: 8 servings
Ingredients
- ¼ cup lemon juice
- ¼ cup extra-virgin olive oil
- 3 tablespoons tahini
- 1 teaspoon cumin
- ½ teaspoon dried mint
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 medium head cauliflower cut into about 6 cups bite-sized florets
- 1 (15-ounce) can chickpeas drained and rinsed
- 1 red pepper chopped
- ¼ red onion chopped
- ¼ cup fresh mint chopped
Instructions
- Place lemon juice, olive oil, tahini, cumin, mint, salt and pepper in a large bowl and whisk to combine.
- Add the cauliflower and toss with the dressing to coat. Set aside to allow the cauliflower to soften with the dressing.
- Add the chickpeas, red peppers, red onions, and fresh mint on top and toss to combine.
Video
Notes
My Top Tip: Allowing your cauliflower to sit in the dressing for a few minutes will help it soften, cut the raw flavor, and make it much tastier. You can dice the onion and red pepper while you wait!
Storage: Store your leftover cauliflower salad in an airtight container in the refrigerator up to 3 days. Stir it well before serving.
Nutrition
Serving: 1serving | Calories: 120kcal | Carbohydrates: 7g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 171mg | Potassium: 300mg | Fiber: 2g | Sugar: 2g | Vitamin A: 537IU | Vitamin C: 58mg | Calcium: 33mg | Iron: 1mg
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