Cauliflower Chickpea Salad with Coconut Milk Dressing

Ingredients

• Chickpeas1 cup (200 g)
• Cauliflower1 cup (110 g)
• Coconut Milk2 tablespoon (30 ml)
• Lemon Juice1 tablespoon (15 g)
• Olive Oil1/2 tablespoon (5 ml)
• Parsley4 tablespoon (16 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked chickpeas.

2. 2

   Step 2

   Boil the cauliflower florets in salted water for 3-4 minutes. Remove and drain.

3. 3

   Step 3

   For the dressing: Mix lemon juice, olive oil, coconut milk, chopped parsley and salt and pepper to taste. You can also use another plant-based milk instead.

4. 4

   Step 4

   In a bowl place the chickpeas and cauliflower. Pour the dressing and mix well.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Cauliflower Chickpea Salad with Coconut Milk Dressing can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.