Cauliflower Salad with Chickpeas

Ingredients:

1 head
Cauliflower, cut into small florets), microwave on high for 9 minutes
1
Red Onion, small, finely chopped, soaked for 20 minutes, in 30 ml White Wine Vinegar, and Water to cover
250 g
Chickpeas, soaked overnight in Water
Dressing:
- 2
  Lime Juice, and Zest
- 60 ml
  Olive Oil
- 35 g
  Dijon Mustard
- 20 g
  Sriracha Sauce
- 3 cloves
  Garlic, crushed
- 7 g
  Salt
- 3 g
  Pepper, ground
- 3 g
  Dill Seed, ground
- 20 g
  Mint Leaves, finely chopped, or 5 drops of Mint Extract

Method:

For dry Chickpeas, boil Chickpeas for 45 minutes in soaking Water. Drain, wash, allow to cool.
In a bowl add Dressing ingredients, mix until well emulsified.
Add Chickpeas, and Cauliflower to the Sauce. Mix until well combined
Refrigerate Salad for minimum of 1 hour before serving.