Chickpea Vegetable Salad with Cilantro Dressing
- 1 handful cilantro
- 2 teaspoons fresh ginger
- 3 tablespoons lemon juice
- 8 tablespoons olive oil
- freshly ground peppers
- 12 ounces Cauliflower
- 1 head Fennel
- 1 Red onion
- 8 ounces chickpeas
- 8 ounces Cherry tomatoes
- 4 tablespoons Pine nuts
- 1 tablespoon Pear juice
- 2 tablespoons dried Cranberry
- 2 tablespoons apple cider vinegar
- 1 pinch Chili powder
- 1 teaspoon black Sesame seeds
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.
Place the chickpea mixture and cauliflower mixture together on a serving plate and and sprinkle with sesame seeds. Serve immediately.