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.