Herby Cauliflower Salad with Chickpeas

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Introducing my new go-to recipe for cauliflower salad. This straightforward cauliflower salad is unexpectedly excellent and keeps for days in the refrigerator because of a light lemony dressing and a ton of fresh herbs.

                                     

The issue is this. To be fully honest, I don't LOVE raw cauliflower. I like it, especially when it's roasted or used to make this soup. Before we got a charcuterie plate at a restaurant while dining out, that is. A variety of meats and cheeses were there on the platter, but Adam and I kept returning to a raw, rather pickled cauliflower salad. My head was blown off by it. Therefore, I'm here trying to persuade you to try this raw cauliflower salad even if I'm not the biggest fan of raw cauliflower.

Herby Cauliflower Salad with Chickpeas

Even though you may be thinking that it won't be as good as she claims, trust me on this one. In fact, the reasons I believe you should prepare this cauliflower salad right away are listed below.

  • It makes you happy. Chickpeas are added, which boosts the salad's protein content and satisfying factor.
  • It tastes good. This cauliflower salad is made to die for with plenty of fresh lemon juice, lemon zest, and nearly too many fresh herbs.
  • The cauliflower becomes softer and less prickly. The cauliflower softens a little since it is salted and is placed in a lemony herb dressing. After some time in the dressing, the raw food tenderizes just enough to lose its raw bite.
  • The salad freezes well. In the refrigerator, the salad lasts for days. This dish is ideal for meals that can be prepared ahead of time because, the last time we made it, it lasted for approximately a week.

Herby Cauliflower Salad with Chickpeas Ingredients

Herby Cauliflower Salad with Chickpeas
  • 1 medium head cauliflower, about 1 3/4 to 2 pounds (6 to 7 cups small florets)
  • 1/2 teaspoon fine sea salt, plus more to taste
  • 1/2 teaspoon fresh ground black pepper
  • 1 teaspoon finely grated lemon zest (from 1 lemon)
  • 1/4 cup fresh squeezed lemon juice, plus more to taste
  • 1/4 cup extra virgin olive oil
  • 1/4 teaspoon crushed red pepper flakes, optional for some heat
  • 1 (15-ounce) can chickpeas, drained and rinsed (or use 1 1/2 cups cooked chickpeas)
  • 1/2 cup fine fresh herbs like parlsey, dill, or mint, chopped
  • 1/2 cup pickled red onions, chopped, optional, see our pickled onions recipe

Directions

Herby Cauliflower Salad with Chickpeas
Herby Cauliflower Salad with Chickpeas
  1. Remove the core and leaves from the cauliflower. After that, separate or cut the cauliflower into tiny florets, then put them in a big basin. Longer stems should be chopped into small pieces before being added to the bowl of florets.
  2. Season the cauliflower with 1/2 teaspoon of fine sea salt and 1/2 teaspoon of freshly ground black pepper. After that, toss the florets around in the basin to distribute the seasoning.
  3. To prepare the dressing, combine the red pepper flakes, lemon zest, lemon juice, olive oil, and a dash of salt in a bowl and whisk until smooth and emulsified.
  4. Combine the cauliflower with the chickpeas, herbs, pickled onions, and dressing. Till everything is completely coated, toss. After tasting, add more salt, pepper, or lemon juice as desired.
  5. Allowing the cauliflower salad to marinade for a while does improve the flavor. If at all feasible, marinate the salad for at least 30 minutes while stirring occasionally. The salad can be stored in the fridge for up to a week if it is covered.

Tips

Herby Cauliflower Salad with Chickpeas
  • We use the juice and zest of one sizable lemon in the dressing. Citrus is easily zested with a microplane, but you can also use a vegetable peeler to remove the thin zest from the lemon, avoiding the white pith, and then mince it finely before incorporating it into the salad dressing.
  • The flavor of the salad is elevated by the addition of pickled onions. If you omit them, the salad might require a bit extra lemon. Green beans or pepperoncini peppers, or other types of pickled veggies, might be interesting but tasty additions.
  • Diced ham or turkey can be used in place of the chickpeas to make a low-carb or keto cauliflower salad.
  • Optional roasted cauliflower salad: Toss the cauliflower with a little olive oil, salt, and pepper and roast until it is cooked and the edges are lightly browned. The remaining salad ingredients are then combined.
  • Information on diet: The calorie counts listed below are approximations. To calculate rough numbers, we used the USDA database.

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