Chickpea Vegetable Salad with Cilantro Dressing

Rinse the cilantro, shake dry and blend together with the peeled and roughly chopped ginger in a blender. Add 2 tablespoons of lemon juice and 5 tablespoons of oil and puree. Season with salt and pepper.

Wash the cauliflower, divide into florets and place in a steamer over boiling water. Cook, covered, until al dente, 5 minutes. Plunge into ice water, then drain.

Rinse the fennel, cut into thin strips and also steam about 5 minutes until al dente. Plunge into ice water and drain. Peel onion and cut into thin strips. Strain the chickpeas.

In a pan heat 2 tablespoons of oil and fry the onion with the fennel for 3-4 minutes. Add the chickpeas and fry for about 3 minutes. Add the pear juice and the cranberries, and let it caramelize slightly. Deglaze with the vinegar, then season with chili powder, salt and pepper and leave for 2-3 minutes over low heat.

Fry the tomatoes in the remaining oil in another frying pan. Add the cauliflower and the pine nuts and fry for 2-3 minutes. Stir in the cilantro dressing and season with lemon juice.