Cauliflower Salad with Chickpeas

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 Sugar snap peas
• 5 dried Dates (pitted)

Instructions

1. 1.

   Wash the cauliflower, remove the outer leaves and cut it into small florets. Heat 1 tbsp of sesame oil in a pan and fry the cauliflower florets all around for about 5 minutes. Season with salt and pepper, pour in the vegetable broth and bring to a boil once. Set aside.

2. 2.

   Meanwhile, rinse the chickpeas under cold water and drain them. Wash, remove the ends and halve the sugar snap peas. Chop the dates finely.

3. 3.

   Wash, dry and chop the parsley. Mix with yogurt, lime juice and the remaining oil. Season the dressing with cumin and coriander.

4. 4.

   Mix the chickpeas, sugar snap peas, dates and cauliflower and serve with yogurt dressing.