CHICKPEA & CAULIFLOWER TABBOULEH SALAD

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Chickpea & Cauliflower Tabbouleh Salad

Chickpea & Cauliflower Tabbouleh Salad

Great recipe for an outdoor picnic or an indoor light lunch…

Yield: 6-7 servings

PREP IT!             

• ½ head Cauliflower, florets

• 1 head Broccoli, florets

• 1 each Red Bell Pepper, sliced

• 1 each Orange Bell Pepper, sliced

• 1 each Yellow Bell Pepper, sliced

• 16 cloves Garlic, whole

• ½ each Onion, Yellow, Sliced

• 3 tablespoons Oil, to coat

• 2 tablespoons Taste Tutor Seasoning 101

• 2 cups Cauliflower, ½ a head

• 1 can Chickpeas, drained

• 3 large Spring onions, chopped

• 1 bunch Parsley, chopped

• 3 cloves Garlic, minced

• 1 cup Grape tomatoes or Plum tomatoes (about 3)

• ½ each Cucumber, large, diced small

• 5 tablespoons Extra virgin olive oil

• 3 tablespoons Lemon juice, fresh, one large lemon

• 1 tablespoon Taste Tutor Seasoning 101

• ¼ teaspoon Red pepper flakes, crushed

MAKE IT!

1. Coat vegetables (½ head cauliflower, broccoli, bell peppers, garlic cloves, and onion) in oil and Taste Tutor Seasoning 101.

2. Roast at 425oF for 25 to 30 minutes.

3. Mince or grate the cauliflower into rice sized pieces. Place the cauliflower crumbles in a large bowl.

4. Mix together the chickpeas, spring onions, parsley, garlic, tomatoes, and cucumber with the cauliflower. Toss to combine.

5. Drizzle the olive oil and lemon juice over the top and sprinkle over the Taste Tutor Seasoning 101 and red pepper flakes. Toss again until mixed well and serve immediately.

6. Enjoy!

Tip: Enjoy like a salsa with tortilla or pita chips or cucumber slices.

Storage: In refrigerator in airtight container for up to 2 days.