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Ingredients
Cauliflower Salad with Chickpeas
- Ingredients
- 1 Cauliflower
- 2 Tbsps sesame oil
- 3 ozs Vegetable broth
- ½ bunch parsley
- 4 Tbsps Yogurt (low-fat)
- 1 Tbsp Lime juice
- 8 ozs chickpeas (drained weight)
- 8 ozs Snow peas
- 5 Dried dates (pitted)
Wash and clean the cauliflower and divide it into small florets. Heat 1 tablespoon of sesame oil in a pan and fry the cauliflower florets in it for about 5 minutes. Season with salt and pepper, add vegetable stock and bring to the boil once. Set aside.
In the meantime, rinse the chickpeas under cold water and drain them. Wash, clean and halve the snow peas. Cut dates into small pieces.
Wash parsley, shake dry and chop. Mix with yogurt, lime juice, and remaining oil. Season dressing with cumin and coriander.
Mix chickpeas, snow peas, dates and cauliflower and serve with yogurt dressing.
(Percentage of daily recommendation)
| Calorie | 282 cal. | (13 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11 g | (37 %) |
Healthy, because
Cauliflower packs this salad with vitamin C for a healthy immune system, while the chickpeas contain plenty of high-quality plant protein as well as fiber for healthy digestion.
Even smarter
Easily turn this into a vegan recipe by replacing the cow's milk yogurt with a plant-based alternative.