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.