Guilt-Free Delicacy

Chickpea Vegetable Salad with Cilantro Dressing

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Average: 5 (2 votes)
(2 votes)
Chickpea Vegetable Salad with Cilantro Dressing
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Health Score:
9,6 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr
Ready in
Calories:
119
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
1 each contains
(Percentage of daily recommendation)
Calories119 kcal(6 %)

Ingredients

for
4
Ingredients
1 handful cilantro
2 teaspoons fresh ginger
3 tablespoons lemon juice
8 tablespoons olive oil
salt
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

Preparation steps

1.

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.

2.

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.

3.

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.

4.

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.

5.

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.

6.

Place the chickpea mixture and cauliflower mixture together on a serving plate and and sprinkle with sesame seeds. Serve immediately.