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🥗 Cauliflower Chickpea Salad

282 kcal · 30 min · 4 servings

Ingredients

• 1 cauliflower
• 2 tbsp sesame oil
• 100 ml vegetable broth
• 10 g parsley (0.5 bunch)
• 4 tbsp yogurt (3.5% fat)
• 1 tbsp lime juice
• 1 can chickpeas (225 g drained weight)
• 200 g snow peas
• 5 dried dates (pitted)

Instructions

1. 1. Wash the cauliflower thoroughly.
2. 2. Remove the tough core at the bottom.
3. 3. Break the cauliflower into small florets.
4. 4. Heat one tablespoon of sesame oil in a frying pan.
5. 5. Fry the cauliflower florets for about five minutes, turning them around.
6. 6. Season the vegetables with salt and pepper.
7. 7. Add some vegetable broth.
8. 8. Bring the mixture to a boil once.
9. 9. Remove the pan from the heat.
10. 10. Set the cauliflower mixture aside.
11. 11. Rinse the chickpeas under cold water.
12. 12. Let the chickpeas drain well.
13. 13. Wash the snow peas.
14. 14. Trim the ends of the snow peas.
15. 15. Cut the snow peas in half.
16. 16. Chop the dates into small pieces.
17. 17. Wash the parsley.
18. 18. Shake off excess water from the parsley.
19. 19. Chop the parsley finely.
20. 20. Mix the parsley with yogurt, lime juice, and the remaining oil to create a sauce.
21. 21. Season the dressing with cumin.
22. 22. Season the dressing with ground coriander.
23. 23. Combine the chickpeas, snow peas, dates, and prepared cauliflower in a bowl.
24. 24. Serve the salad with the yogurt dressing.

Nutrition per serving

• kcal: 282
• Protein: 14 g · Fett/Fat: 8 g · Carbs: 32 g