Chickpea Salad with Cauliflower Rice, Currants, and Feta
This cauliflower rice and chickpea salad recipe deserves a place in everyone’s diet.
Because of cauliflower’s density and ability to hold its own when cooked, it can take on plenty of roles in the plant-based kitchen. So far, it has gained traction as a low-carb alternative to pizza crust, as vegan “steak”, and even as a foundation to dairy-free cheese. But perhaps cauliflower’s longest-lived success story has been its part as an alternative to white rice. And while cauliflower rice sounds lackluster on its own (it can only get so exciting), all it takes are a few add-ins to complete the picture and create a rounded dish that is as filling and delicious as it is body-friendly.
If you want to turn this recipe completely vegan, nix the cheese and replace it with one tablespoon of nutritional yeast, which will offer a slight cheesy flavor.
Cauliflower Rice Chickpea Salad Recipe
- 1 cauliflower head, broken into florets
- 3 cups cooked or canned chickpeas, drained and rinsed
- 1 tablespoon dried currants
- ½ red onion, finely sliced
- 3 ounces feta cheese, crumbled
- 2 avocados, halved, cored, peeled, and sliced
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ cup olive oil
- Juice of three lemons
- 2 garlic cloves, minced
- Large handful fresh mint, stemmed and finely chopped
- Large handful fresh parsley, stemmed and finely chopped
Place the cauliflower florets into a food processor and pulse until they resemble coarse rice. In a large bowl, add the chickpeas, currants, onion, and feta. Toss in the cauliflower rose and fold the ingredients together until just mixed.
In a separate small bowl, whisk together the oil, lemon juice, garlic, salt, and pepper. Pour the mixture over the cauliflower rice and toss lightly until well combined.
Serve the cauliflower rice on a platter and top with slices of avocado.
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