Cauliflower Chickpea Salad Recipes

CHICKPEA AND CAULIFLOWER SALAD

Chickpea and Cauliflower Salad image

Protein-packed and so versatile, canned chickpeas are a pantry must-have that can make a meal in minutes. Try this easy idea for serving up these super staples.

Provided by Martha Stewart

Number Of Ingredients 9

Ingredients

1 can (15.5 ounces) rinsed and drained chickpeas
3 tablespoons drained capers
1/4 cup plus 1 tablespoon extra-virgin olive oil, divided
Salt and pepper
2 tablespoons red-wine vinegar
1/2 head sliced cauliflower
1/2 cup chopped, roasted, salted almonds
1/3 cup golden raisins
1/2 cup chopped fresh parsley

Steps:

On a rimmed baking sheet, toss chickpeas and capers with 1 tablespoon extra-virgin olive oil; season. Roast at 475 degrees until chickpeas are golden brown, about 20 minutes. Whisk together 1/4 cup olive oil and red-wine vinegar. Toss together cauliflower; almonds; raisins; parsley; chickpea mixture; and dressing. Season.

ROASTED CAULIFLOWER AND CHICKPEAS

Roasted Cauliflower and Chickpeas image

Provided by Guy Fieri

Categories side-dish

Time 55m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 tablespoon ground coriander
1 tablespoon ground turmeric
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1/4 teaspoon cayenne pepper
1/4 cup vegetable oil
1 tablespoon grated fresh ginger
1 head cauliflower, cut into florets
One 19-ounce can chickpeas, drained
1/2 sweet onion, sliced
Kosher salt and freshly cracked black pepper
Kosher salt and freshly cracked black pepper
Fresh cilantro sprigs, for garnish
Juice of 1/2 lime

Steps:

Preheat the oven to 400 degrees F.
Toast the coriander, turmeric, cumin seeds, fennel seeds and cayenne in a dry skillet over high heat until fragrant, 2 to 3 minutes. Pour the oil into a large mixing bowl, and then add the toasted spices. Add the ginger, cauliflower, chickpeas and onions, and toss to coat everything evenly. Place on a sheet tray and season with salt and pepper. Roast in the oven until browned and the cauliflower is tender, 30 to 35 minutes. Serve with cilantro sprigs and finish with a squeeze of the fresh lime juice.

CAULIFLOWER, CHICKPEA AND PESTO SALAD

Cauliflower, Chickpea and Pesto Salad image

This is a salad using raw cauliflower. Please feel free to use different ingredients for mixing in with the cauliflower, such as red/green peppers, edamame, tofu, different types of beans, corn, and red onion. For more healthy, gluten-free, low-GI, pesco-vegetarian recipes, please visit my blog, www.innerharmonynutrition.com.

Provided by InnerHarmonyNutriti

Categories Cauliflower

Time 15m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

1 head cauliflower
2 tomatoes
4 green onions, chopped
1 (15 ounce) can garbanzo beans, beans, rinsed and drained (chickpea, or you can cook on your own)
1/2-3/4 cup pesto sauce (home-made or store-bought)
black pepper

Steps:

Cut cauliflower into florets. Add them to the food processor and process until finely ground.
Dice one tomato and slice another tomato for garnishing.
In a large bowl, place the processed cauliflower, diced tomato, green onion, and garbanzo beans and mix.
Add 1/2 cup pesto and mix. Taste and add more pesto if needed. Season with black pepper.
Arrange the salad on a plate with tomato slices. Infuse love and serve!

SPICED WHOLE CAULIFLOWER & WARM CHICKPEA SALAD

Spiced whole cauliflower & warm chickpea salad image

Roast a whole cauliflower to lock in flavour and make an impressive centrepiece - cut at the table or serve in wedges

Provided by Jane Hornby

Categories Dinner, Lunch, Main course, Supper

Time 1h40m

Number Of Ingredients 19

Ingredients

1 tbsp vegetable oil
1 whole cauliflower , stalk trimmed
400g can chickpeas , drained and patted dry with kitchen paper
1 small red onion , finely chopped
½ tsp garam masala
½ tsp chilli powder
100g full-fat Greek-style yogurt
5 tbsp coconut cream
2 ripe tomatoes , deseeded and roughly chopped
small pack coriander , leaves roughly chopped (reserve the stems for the marinade)
juice 1 lemon
extra virgin olive oil , to serve (optional)
½ tsp turmeric
½ tsp garam masala
1 tbsp freshly grated ginger
2 fat garlic cloves , crushed
140g full-fat Greek-style yogurt
2 tbsp coconut cream
2 tbsp finely chopped coriander stems (from the pack above)

Steps:

Heat oven to 200C/180C fan/gas 6. Mix together all the marinade ingredients plus 1/2 tsp sea salt and 1/4 tsp freshly ground pepper. Drizzle the oil over the base of a medium roasting tin. Use your hands to coat the cauliflower entirely in the marinade, then sit it in the oiled tin. Spoon any leftover marinade on top. Roast for 30 mins until the topping is set.
Splash 100ml water into the tin, then cover loosely with foil. Return to the oven and let the cauliflower steam for 30 mins.
Meanwhile, toss the chickpeas, onion, spices and some seasoning together. Uncover the cauliflower, scatter the chickpea mixture around it (the water will have mainly evaporated), then roast for 20 mins more until the onion is tender and the chickpeas are crisping. The cauliflower should be golden and tender by now - when you insert a skewer inserted through the middle, it should meet little resistance.
Stir the yogurt and coconut cream together to make a loose dressing, then season. Fold the tomatoes, coriander and lemon juice through the chickpeas, then serve with the dressing and a drizzle of extra virgin olive oil, if you like.

Nutrition Facts : Calories 326 calories, Fat 19 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 9 grams sugar, Fiber 8 grams fiber, Protein 15 grams protein, Sodium 1.2 milligram of sodium

CAULIFLOWER SALAD WITH ROASTED CHICKPEAS

Cauliflower Salad with Roasted Chickpeas image

Martha pairs raw cauliflower with cooked green beans and roasted chickpeas for a satisfying yet healthy side dish.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Yield Serves 6 to 8

Number Of Ingredients 13

Ingredients

2 cups cooked chickpeas, rinsed and drained
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
1/2 pound green beans, trimmed and halved on bias
1 tablespoon whole-grain Dijon mustard
Pinch of saffron threads
1 teaspoon honey
Pinch of sugar
Juice of 1 lemon
1/2 cup safflower oil
1 head cauliflower, thinly sliced
1 bunch flat-leaf parsley, leaves picked
1/2 cup dried currants

Steps:

Preheat the oven to 450 degrees. Place chickpeas on a paper towel-lined baking sheet; let stand 10 minutes. Pour olive oil onto another rimmed baking sheet and place in oven until oil is hot, about 3 minutes. Add chickpeas to hot baking sheet and spread in a single layer. Roast until chickpeas are deep golden brown and crisp, 12 to 15 minutes. With a slotted spoon, transfer to another paper towel-lined baking sheet to drain. Season with salt.
Prepare an ice bath; set aside. Bring a small pot of salted water to a boil. Add green beans and cook until bright green and crisp-tender, about 4 minutes. Transfer to ice bath; let cool completely. Drain on a paper towel-lined plate.
In a small bowl, whisk together mustard, saffron, honey, and sugar until well combined. Whisk in lemon juice. While whisking, slowly drizzle in safflower oil until well combined. Season dressing with salt and pepper.
In a large bowl, combine chickpeas, green beans, cauliflower, parsley, and currants. Drizzle dressing over salad, tossing well to combine. Season with salt and pepper.

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4.5/5 (2)
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