Cauliflower and Chickpea Salad

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Cauliflower and Chickpea Salad

Author: Emily Fidirikos

This is a light and refreshing salad that can be made and eaten straight away, or made in bulk and kept in the fridge for lunches. If you aren't following your own personalised Metabolic Balance program, see below for serving size suggestions.

Ingredients

• 1 portion of vegetables (see suggestions below)
• 1 portion of tinned chickpeas, rinsed and drained
• 1 handful fresh or a good sprinkle of dried herbs (see suggestions below)
• 1 tbsp pickled onion
• 1 tbsp apple cider vinegar
• 1 pinch salt
• pinch ground black pepper

Instructions

Thermomix

1. Add all ingredients except for chickpeas to the mixing bowl and chop 3 secs/speed 5.
2. Add in chickpeas and combine 5 secs/speed 2.
3. Serve

Conventional

1. Finely chop or grate vegetables and herbs.
2. Add to mixing bowl.
3. Add chickpeas and all other ingredients and stir until well combined.
4. Serve.

Notes

Vegetable Suggestions

Broccoli, brussel sprouts, cabbage, carrot, cauliflower, cucumber, sauerkraut, spinach, tomato.

Herb Suggestions:

Corriander, dill, mint, parsley.

If you aren't following a personalised Metabolic Balance program, a single portion of vegetables and tinned chickpeas is approximately 150g each.

Created using The Recipes Generator