Warm chickpea and cauliflower salad


Warm chickpea and cauliflower salad

Ingredients 14
Servings 3-4
Time 5 minutes

Ingredients

  • 15
    ml
    oil
  • 1
    packet cauliflower florets
  • 15
    ml
    garlic and ginger paste
  • 1
    chilli, chopped
  • 2
    can chickpeas, rinsed and drained salt handful of fresh coriander
  • DRESSING
  • 60
    ml
    olive oil
  • 5
    ml
    coriander pesto
  • 60
    ml
    rice or apple cider vinegar
  • 30
    ml
    pickled ginger, roughly chopped
  • 30
    ml
    pickled ginger, roughly chopped
  • 2
    ml
    Chinese five-spice powder
  • 60
    ml
    teriyaki sauce
  • 15
    ml
    brown sugar
 

Method

10 minutes
 

With cauliflower florets, canned chickpeas and readymade garlic and ginger paste, this salad is quick to make.

1. Heat the oil and gently stir-fry the cauliflower. Add the garlic and ginger paste and chilli and stir-fry until the cauliflower is done but still crisp. Add the chickpeas and season with salt. Set aside.

2. Dressing mix the ingredients and pour over the cauliflower and chickpeas. Add the coriander and toss. Serve lukewarm.

 

Read more on: cauliflower  |  chickpeas
 

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