Cauliflower Salad
This cauliflower salad is a vegan salad made with small florets of raw cauliflower marinated in a tangy tahini dressing and tossed with bright, crisp vegetables.
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
Storage: Store 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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