PREP TIME: 45 mins | TOTAL TIME: 45 mins | SERVES: 10 cups
This is the best cauliflower salad I’ve had! With the light lemony dressing and loads of fresh herbs, this simple salad is now a thing. And do not forget to the pickled onions as they take this already delicious salad to the next level!
Ingredients
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1 medium head cauliflower, about 1 3/4 to 2 lbs (6 to 7 c. small florets)
1/2 tsp fine sea salt, plus more to taste
1/2 tsp fresh ground black pepper
1 tsp finely grated lemon zest (from 1 lemon)
1/4 c. fresh squeezed lemon juice, plus more to taste
1/4 c. extra virgin olive oil
1/4 tsp crushed red pepper flakes, optional for some heat
1 (15-oz.) can chickpeas, drained and rinsed (or use 1 1/2 c. cooked chickpeas)
1/2 c. fine fresh herbs like parsley, dill, or mint, chopped
1/2 c. pickled red onions, chopped (optional)
How to make Herby Cauliflower Salad with Chickpeas
Step 1: Cut the leaves and core of the cauliflower. Into little florets, cut or pull the cauliflower apart, then add them to a large bowl. Into small pieces, chop the longer stems and add them to the bowl with the florets.
Step 2: Season with florets with half tsp each fine sea salt and black pepper. Toss until the cauliflower is completely seasoned.
Step 3: Into a bowl, place the lemon zest, lemon juice, olive oil, red pepper flakes, and a pinch of salt. Whisk until creamy and emulsified to make the dressing.
Step 4: To the cauliflower, add the chickpeas, herbs, pickled onions, and the dressing. Toss well until everything is evenly coated. Add more salt, pepper, or lemon juice according to taste.
Step 5: Allow the salad to sit for at least 30 minutes before serving, stirring often to enhance the flavour. You can store the salad for up to a week in the fridge, covered.
TIPS:
For the dressing, I use the zest and juice of one large lemon. If available, use a Microplane to make it easier to zest the lemon, or simply use a vegetable peeler to peel the lemon into thin zest and not the white pith. Before adding to the salad dressing, finely mince the thin zest first.
Please do not omit the pickled onions as they ramp up the flavour of this salad. If you choose not to add them, you might need to add a little extra lemon to the salad. For a different and still delicious addition, you can also use other pickled vegetables such as green beans or pepperoncini peppers.
You can swap the chickpeas with diced ham or turkey for a low-carb or keto cauliflower salad.
For roasted cauliflower salad, first roast the cauliflower tossed with a bit of olive oil, salt, and pepper until tender and the edges are light brown. Then, mix with the rest of the salad ingredients.
NUTRITION PER SERVING:
Serving Size 1 cup, Calories 140 | Total Fat 7.2g | Saturated Fat 1g | Cholesterol 0mg | Sodium 237.7mg | Carbohydrate 15.8g | Dietary Fiber 4.9g | Total Sugars 2.7g | Protein 5.3g
Ingredients
- 1 medium head cauliflower, about 1 3/4 to 2 lbs (6 to 7 c. small florets)
- 1/2 tsp fine sea salt, plus more to taste
- 1/2 tsp fresh ground black pepper
- 1 tsp finely grated lemon zest (from 1 lemon)
- 1/4 c. fresh squeezed lemon juice, plus more to taste
- 1/4 c. extra virgin olive oil
- 1/4 tsp crushed red pepper flakes, optional for some heat
- 1 (15-oz.) can chickpeas, drained and rinsed (or use 1 1/2 c. cooked chickpeas)
- 1/2 c. fine fresh herbs like parsley, dill, or mint, chopped
- 1/2 c. pickled red onions, chopped (optional)
Instructions
Step 1: Cut the leaves and core of the cauliflower. Into little florets, cut or pull the cauliflower apart, then add them to a large bowl. Into small pieces, chop the longer stems and add them to the bowl with the florets.
Step 2: Season with florets with half tsp each fine sea salt and black pepper. Toss until the cauliflower is completely seasoned.
Step 3: Into a bowl, place the lemon zest, lemon juice, olive oil, red pepper flakes, and a pinch of salt. Whisk until creamy and emulsified to make the dressing.
Step 4: To the cauliflower, add the chickpeas, herbs, pickled onions, and the dressing. Toss well until everything is evenly coated. Add more salt, pepper, or lemon juice according to taste.
Step 5: Allow the salad to sit for at least 30 minutes before serving, stirring often to enhance the flavour. You can store the salad for up to a week in the fridge, covered.
Notes
For the dressing, I use the zest and juice of one large lemon. If available, use a Microplane to make it easier to zest the lemon, or simply use a vegetable peeler to peel the lemon into thin zest and not the white pith. Before adding to the salad dressing, finely mince the thin zest first. Please do not omit the pickled onions as they ramp up the flavour of this salad. If you choose not to add them, you might need to add a little extra lemon to the salad. For a different and still delicious addition, you can also use other pickled vegetables such as green beans or pepperoncini peppers. You can swap the chickpeas with diced ham or turkey for a low-carb or keto cauliflower salad. For roasted cauliflower salad, first roast the cauliflower tossed with a bit of olive oil, salt, and pepper until tender and the edges are light brown. Then, mix with the rest of the salad ingredients.