Recipe From: Bronson Hospital RD’s
1 14 ounce can chickpeas, drained and rinsed
chili powder, salt, and pepper
1 head cauliflower, cut into florets
1 cup broccoli, minced
1 apple, sliced thin
1 shallot, sliced thin
1/4 cup sunflower seeds, toasted
handful of chopped parsley
2 tbsp grainy mustard
2 tbsp honey
1/4 cup olive oil
1/4 cup water
juice and zest of one lemon
salt and pepper, to taste
In a medium mixing bowl, mix together chickpeas, salt, pepper, and chili powder. Pour into a frying pan, and dry toast them for about 10 minutes, stirring frequently.
Working in batches, run the cauliflower florets through a food processor until you get a rice like consistency. This should take about 20 to 30 pulses.
Place all dressing ingredients in a jar, and shake until fully mixed. Taste and adjust as needed.
In the bowl, mix together riced cauliflower, toasted chickpeas, and all other salad ingredients. Toss with dressing before serving.
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