Cauliflower Chickpea Tabbouleh
A no-cook meal that is packed with vegetables for the hot summer days. Simply turn your cauliflower into “rice”, add your chopped veggies, chickpeas for protein, fresh herbs and a lemon dressing.
Prep time: 15 minutes
Cook time: 0 minute
Total time: 15 minutes
Servings: 2
Ingredients:
½ Cauliflower
1 Can chickpeas
½ Cucumber
12 Cherry tomatoes
1 tbsp Mint leaves (chopped )
1 tbsp Parsley leaves (chopped )
½ Lemon (juiced )
3 tbsp extra virgin olive oil
Salt & pepper
Recipe:
- Cut the cauliflower into florets. Add them to a food processor and pulse blend until finely chopped and rice-like in appearance. Add to a mixing bowl.
- Cut the cherry tomatoes and cucumber into small cubes. Add to the mixing bowl.
- Drain and rinse the chickpeas. Finely chop the mint and parsley. Add to the mixing bowl.
- In a small bowl, combine lemon juice, olive oil, salt and pepper. Pour over the vegetables and mix well to coat. Season to taste and serve. Enjoy!
How to store
Store in an airtight container, in the fridge, for up to 3 days.
