Legendary Uncooked Cauliflower Salad & Crispy Chickpeas

Raw Cauliflower Salad Crispy Chickpeas Recipes

If you cannot even get near it due to its odor, attempt cauliflower like this. This recipe will make you neglect the bulgur salad! It’s an alternate materials to bulgur, particularly for many who eat gluten-free.
Crispy chickpeas not solely add taste to its style, but in addition turn into a vegan salad recipe that comprises wholesome carbohydrates. Bon appetit now!

Substances for Uncooked Cauliflower Salad & Crispy Chickpeas Recipe

  • 1/2 small dimension cauliflower
  • juice of 1 lemon
  • 1 lemon zest
  • 1/2 bunch of parsley
  • 5 spring onions
  • 2 avocados
  • 1 cup of boiled chickpeas
  • 1 cup of peeled pomegranate seeds
  • 1 teaspoon salt
  • 1/2 teaspoon of black pepper
  • 1 teaspoon candy paprika powder

The right way to Make Uncooked Cauliflower Salad & Crispy Chickpeas Recipe?

  1. Peel the skins of the boiled chickpeas and dry them.
  2. Combine properly with olive oil, zest of half a lemon, salt-pepper and pink pepper powder and cook dinner at 200 C for 15-20 minutes till fully browned and crispy.
  3. Wash and dry the cauliflower. Beat with the mixer till it seems like crumbs.
  4. To the chopped cauliflower you ready; Add olive oil, remaining half lemon juice, half lemon zest, salt, pepper, finely chopped parsley and finely chopped spring onion and blend properly.
  5. Lastly, add 1 avocado that you just reduce into small items.
  6. Take your salad in a serving bowl and on it; Add pomegranate seeds, crispy chickpeas, avocado slices.
  7. Serve with a sprinkle of toasted sesame seeds on prime.