Cauliflower and Chickpea Salad

You guys. I think we made it. We survived another winter.

I’m starting to see real signs of spring and we actually put away my daughter’s snow boots and snow pants the other day. The weather is now in the mid to upper 50’s here and Friday will be 65 degrees! What?!!!

We made it.

Spring is here and I’ve got salad on the brain. I love salads that I can munch on straight out of the refrigerator. Everything is raw and crunchy and I love it. And with this salad, you can even eat it with chips.

Or at least that’s what I did.

Have you guys baked your own tortilla chips before? It’s so freaking easy. And my kids like these better than store bought so I’ve been going through tortillas like crazy. Next up: to try making whole wheat tortilla chips.

So, I used the same creamy lemon salad dressing for this one. Because I am obsessed. And again, I love the texture in this salad. I love raw veggies, cauliflower included, so threw some in here. It’s nutritious and adds some crunch. I love the cauliflower with the tomatoes and avocado and chickpeas. .  all drenched in the creamy lemon dressing.

It’s so good, y’all.

I might make some more today. And eat it outside. 😛

Enjoy!

Print Recipe

Cauliflower and Chickpea Salad

This salad is so versatile. Change up the dressing, add in different things like kalamata olives or pine nuts. Make it your own!

Course: Appetizer or Main

Servings: 4

Author: Hip Foodie Mom

Ingredients

For the tortilla chips:

• 8 small flour tortillas cut into triangles
• kosher salt

For the dressing:

• 1/3 cup non-fat plain yogurt
• 3 tablespoons fresh lemon juice
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon lemon zest
• kosher salt and pepper

For the salad:

• 1 15 oz. can chickpeas rinsed, drained and patted dry
• 1 small head cauliflower chopped small or diced
• 3 cups fresh arugula
• 1/4 cup fresh Italian parsley chopped
• 2 large tomatoes chopped
• 1/2 red onion diced
• 2 avocados chopped

Instructions

For the tortilla chips:

• Preheat your oven to 350 degrees. Arrange the tortilla triangles on a parchment lined baking sheet in a single layer. Bake for about 6 minutes, then flip them over, sprinkle with some salt and bake for another 6 to 9 minutes, or until they have reached the desired brownness. Remove from the oven and sprinkle more salt if desired.

For the dressing:

• In a small bowl, whisk together the yogurt, lemon juice, olive oil and lemon zest. Season with salt and pepper, taste and adjust any ingredients as needed.

For the salad:

• Using a large salad or mixing bowl, gently toss together the chickpeas, cauliflower, arugula, parsley, tomatoes, red onions and avocados. Drizzle on the dressing (don't pour in the entire thing, start with a small amount and see how much you need) and toss together. Serve with the tortilla chips.

Homemade tortilla chips recipe was from Simply Recipes.