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Cauliflower and Chickpea Salad

March 11, 2015 by hipfoodiemom 33 Comments

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Quick, EASY to make and delicious! This raw Cauliflower and Chickpea Salad, mixed with a light and flavorful creamy lemon dressing is so good! You have to try this!

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.

Quick, EASY to make and delicious! This raw Cauliflower and Chickpea Salad, mixed with a light and flavorful creamy lemon dressing is so good! You have to try this!

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.

Homemade BAKED Tortilla Chips

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.

Creamy Lemon Salad Dressing

So, I used the same creamy Quick, EASY to make and delicious! This raw Cauliflower and Chickpea Salad, mixed with a light and flavorful creamy lemon dressing is so good! You have to try this!

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 Quick, EASY to make and delicious! This raw Cauliflower and Chickpea Salad, mixed with a light and flavorful creamy lemon dressing is so good! You have to try this!

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Filed Under: Appetizers, healthy, Meals, Quick Meals, Salads, Vegetarian

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Meet Alice

Alice Choi from Hip Foodie MomHello! My name is Alice. Here, at Hip Foodie Mom, you will find fresh food recipes using local, seasonal ingredients. From meat dishes to vegetarian to Asian inspired dishes, you are sure to find something you like. Thank you for stopping by!

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