Go Back
Print

Cauliflower & Roasted Garbanzo Rice and Peas Salad with Apple & Avocado

Cauliflower and roasted garbanzo rice and peas salad is super fresh, nourishing, clean-tasting, and super versatile as the base of a meal.
Course Main Course, Salad, Side Dish
Cuisine Gluten-Free, Plant-Based, Vegan
Diet Gluten Free, Vegan, Vegetarian
Keyword apple cider vinegar, avocado, cauliflower, chickpeas, chili, chives, garbanzo beans, green onions, lime, maple syrup, mint, mustard, sunflower seeds
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6
Author Laura Wright

Equipment

Ingredients

FOR THE CHICKPEAS AND DRESSING

  • 1 ½ cups fully cooked chickpeas, dried thoroughly
  • 2 limes, zest and juice divided
  • 5 tablespoons olive oil, divided
  • chili powder (chipotle, ancho), to taste
  • sea salt & ground black pepper, to taste
  • 1 tablespoon grainy mustard
  • 1½ teaspoons maple syrup/raw honey

FOR THE SALAD

  • 1 small head of cauliflower, core removed
  • 3-4 radishes, thinly sliced
  • 1 cup flat parsley leaves
  • 2 sprigs fresh mint, leaves sliced
  • 2 green onions, sliced
  • ¼ cup chopped chives
  • 1 crisp apple, like fuji or pink lady, sliced thin
  • 1 ripe avocado, peeled and cut into chunks
  • ⅓ cup sunflower seeds, toasted

Instructions

  • Preheat the oven to 400°F. Spread the chickpeas out on a parchment lined baking sheet. Sprinkle them with a bit of lime zest, chili powder, salt, pepper, and 1 tablespoon of the olive oil. Toss the chickpeas to coat and slide the tray into the oven. Roast until lightly crispy and golden, about 20 minutes.
  • Whisk together the remaining lime zest, lime juice, olive oil, salt, pepper, grainy mustard, and maple syrup. You can also shake this up in a sealed container. Add a splash of water if it seems quite thick. Set aside.
  • Start turning the cauliflower into rice in batches. Place a few handfuls of the florets into the bowl of a food processor fitted with the "S" blade. Pulse the florets until you have small, rice-like bits of cauliflower. Scrape the riced cauliflower into a large bowl. Repeat with remaining cauliflower.
  • Pour the dressing over the cauliflower rice, season with salt and pepper, and toss to coat.

Notes

  • If you don't have a food processor, some milling with a knife will get the cauliflower florets small enough, as long as you have the patience :)
  • Also, I wrapped up some of this mix in radicchio leaves for a handheld version. I feel like some chopped up pickled jalapeños would just be so great here, if you have them around.