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.
|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|
|½ ||Oranges, zested|
|½ ||Lemons, zested|
|2 Tbsp||Olive oil|
- 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.
- Add the chickpeas and spring onion, then season with salt and pepper.
- To make the dressing, in a small bowl combine the orange, lemon, oil and season with salt and pepper.
- 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