Cauliflower "Rice" and Chick Pea Salad

April 21, 2014

It's been a while since I have shared a good ol' Tweedle recipe! With Nora around I am not exactly a whiz in the kitchen and have mostly been relying on my old favourites or eating crackers and cheese! Mama Tweedle in Law found this salad recipe and made it last weekend and we all loved it!

I whipped up my own bowl to have around for lunches and in order to save time, I made a few changes to the recipe.

I have been hearing about this "cauliflower rice" for a while now and I thought it would be another weird gluten free sorry excuse for real starch and carbs thing. It's not! It's really good! You can't really tell it is cauliflower and it just fills you up nicely without being too heavy and it kind of tastes like couscous. In order to make it, all you do it pop raw cauliflower in the food processor and blend it until it is in fine crumbles.

The original recipe is found here, but this is what I did:

1/2 head of cauliflower, blended to make "rice"
1 can chickpeas, rinsed
1 apple, chopped
1/4 white onion, chopped finely
1 big handful fresh parsley, chopped finely
2 sprigs fresh mint, chopped finely
1/4 cup craisins
1/4 cup toasted sunflower seeds
1-2 avocados, cubed

1 tbsp dijon mustard
the juice of 1 lime
1 Tbsp maple syrup
2 tbsp olive oil
3 tbsp water
salt and pepper

Combine all of the above in a medium sized bowl and then toss with the dressing. If you are planning to save it and eat it little by little (like me), add the avocado just before serving so it doesn't go brown or mushy in the salad.

The combination of the fresh herbs, avocado and the little bit of sweetness with the maple dressing is delicious! The perfect lunch! Enjoy!


1 comment:

  1. Tweedlebud Holly25 April 2014 at 12:33

    We made this recipe last night for dinner (and lunch leftovers!) and it is a delicious taste of spring!!Thanks, Miss Tweedle and Mama Tweedle in Law!


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