Boiled purple cauliflower and cooked chickpea salad is a very simple recipe that can be prepared in no time. A fresh, healthy dish rich in contrasting flavors. Perfect as a main course or a side dish, this salad is ideal for those seeking a vegetarian option rich in protein and fiber. If you love using this kind of vegetables in your dishes apart from cooking recipes like pasta with Romanesco broccoli and tuna or stir-fried cabbage, I recommend trying this simple, colorful, and nutritious purple cauliflower and chickpea salad, a dish that knows how to win hearts at the first bite!
See you in the next recipe and Happy New Year everyone!!!
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 4People
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 219.92 (Kcal)
- Carbohydrates 19.34 (g) of which sugars 3.34 (g)
- Proteins 7.11 (g)
- Fat 13.59 (g) of which saturated 1.85 (g)of which unsaturated 0.12 (g)
- Fibers 6.53 (g)
- Sodium 722.19 (mg)
Indicative values for a portion of 210 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 cauliflower (purple)
- 1 3/4 cups cooked, boiled chickpeas
- lemon juice
- 5 tbsps extra virgin olive oil
- 1 bunch parsley
- 2 cloves garlic
- to taste salt
- to taste pepper
- 1 chili pepper (optional)
Tools: purple cauliflower salad
- 1 Saucepan
- 1 Mezzaluna
- 1 Skimmer
- 1 Salad Bowl
Recipe
A good and colorful winter salad.
Clean the vegetable by laying the cauliflower on a work surface, remove the outer leaves, then with a smooth-bladed knife cut the florets and wash them well under running water.
Put a pot of lightly salted water on the stove, when it starts boiling, add the juice of a lemon and add the purple cauliflower florets; cook for about 15 minutes without a lid, a useful operation (along with the lemon juice) to prevent the vegetable from losing its color.
As soon as the vegetable is cooked (check by piercing with the prongs of a fork), drain it with a skimmer and let it cool.
Now wash and dry the parsley well, chop it finely with a mezzaluna, peel the garlic cloves and slice a chili pepper.
In a small bowl, prepare the dressing by mixing the parsley, sliced garlic, chili pepper (optional), oil, salt, and pepper.
In a salad bowl, combine the boiled purple cauliflower florets and cooked chickpeas, pour in the dressing just prepared, mix and serve.
Here it is, your very colorful purple cauliflower salad, delicious and appetizing. A complete recipe: vegetables and legumes together for a fabulous main course. This salad is a combination of simple ingredients capable of providing a unique tasting experience, also thanks to its valuable nutrients. Enjoy your meal!
Storage and Tips
Storage: the cauliflower salad can be stored in the refrigerator for 2-3 days kept in a container with a lid.
Tips: to speed up the recipe, you can also use canned chickpeas.
