Deliciously Herby Cauliflower and Chick Pea Salad

This salad is one of my favorites. It‘s easy to make, has a great crunch, and a light, herby dressing that packs a powerful punch of flavor. I love using fresh herbs in my cooking; not only do I think they make my dishes taste better, but they also have all of these health benefits and add a fantastic freshness.This is a great salad to make ahead. The cauliflower absorbs the yummy, light dressing but still holds its texture without getting mushy.I know you’re reading this thinking, "No way is this as good as she says” But you have to trust me on this one. Why is it so good, you ask? Let me tell you...

• It’s filling! With the addition of chickpeas (protein), this salad not only has a great chew factor but is also loaded with protein. It’s satisfying enough to move from a side dish to a light entree.
• It’s beyond tasty! This salad has lots of fresh lemon juice and zest, which brightens it up. It has an obscene amount of fresh herbs that will have your taste buds dancing. Add all of that to the crunchy cauliflower and creamy chickpeas, and it’s a match made in heaven.
• While still maintaining its "bite," the cauliflower gets tender thanks to the seasoning of salt and lemon juice. It has a great texture.
• I always make a big batch of this; it lasts for days in the fridge and supplies me with a delicious salad all week for my lunches.

Deliciously Herby Cauliflower and Chick Pea SaladPhoto byPinterest

This is easy-peasy to make. No fancy tools or complicated instructions (my favorite kind of recipe!)

1. You want to break or cut your cauliflower into tiny trees. That way, your dressing can coat all those florets. What I do is cut or pull my cauliflower apart into big stalks and then, with a knife, cut those larger stalks into tiny florets. You want your pieces to be small, bite-sized, and easy to chew. I personally don’t recommend using a food processor; it breaks down the cauliflower too much and makes it more rice-like.
2. Salt and pepper your cauliflower. Make sure your salad is well seasoned; the salt will help soften up your cauliflower a bit. I like to use Redmond's mineral salt, but kosher or pink Himalayan will also work just as well.
3. Make your dressing: This is super simple; you literally whisk together (or you can use an immersion blender) lemon juice and zest, olive oil, crushed red pepper, and some salt. That’s it—a very simple and fresh dressing. It lets the lemon shine with all those fresh herbs!
4. Mix it all up! Add your dressing to your cauliflower and chickpeas, with lots of yummy herbs. In my book, the more herbs, the better, but you will want at least 1/2 cup (I always use more). I like to use basil, chives, parsley, thyme, and oregano. But any herb is going to be good; if you prefer mint, parsley, or dill, use those!
5. If you have them, add your pickled onions; if not, you can toss in some green onions or none at all. I always have pickled onions in the fridge; they have a permanent place on my shelf! Love them! They add a nice hit of tang and flavor. If you are looking for a bit more spice, some finely chopped peperoncini would be delish!
6. Let it rest so all your flavors can meld a bit. Don’t’ get me wrong, you can eat it immediately; I just like the cauliflower to soften a bit. The best part is that this salad gets better with time!

Deliciously Herby Cauliflower and Chick Pea SaladPhoto byPinterest

Ingredients:

• 1 medium-large head of cauliflower
• 1 tsp salt
• 1 tsp. pepper
• The zest from one large lemon (1–1.5 tsp)
• 1/3 cup fresh squeezed lemon juice (plus more if desired)
• 1/3 cup of olive oil
• 1/4–1/2 tsp. crushed red pepper flakes
• 1 can chickpeas, 15 oz., drained and rinsed
• 1/2–3/4 C fresh herbs of choice: I use parsley, basil, oregano, chives, and thyme. Dill or mint are also good choices.
• 1/2–3/4 C pickled red onions, optional but delicious!

Directions:

1. Core and remove the leaves of the cauliflower, then cut the cauliflower into small bite-size pieces, including the stem. Place in a medium-large bowl.
2. Season generously with 1 teaspoon each of salt and pepper. Stir your cauliflower around so all the chopped stems and florets get seasoned.
3. Next, make your dressing! Using a whisk or immersion blender, mix your lemon juice, zest, olive oil, crushed red pepper flakes, and two generous pinches of salt. You want your dressing to become emulsified (I find the immersion blender accomplishes this super quickly, but it’s not essential).
4. In your cauliflower bowl, add your chickpeas, finely chopped herbs, pickled onions, and dressing. Toss well so everything is well coated. Season with salt and pepper to taste; add more lemon juice if wanted.
5. Allow your salad to rest for a bit so all the flavors will meld and your cauliflower can absorb some of the dressing and soften a bit.
6. Enjoy Friends! ❤️