Cauliflower Salad with Chickpeas

Ingredients

• 400 g cauliflower florets (pre‑washed)
• Salt
• 2 Spring Onions
• 4 Tbsp lime juice
• 1 Garlic clove
• 1 tsp freshly grated ginger
• 1 tsp grated lime zest (unprocessed)
• 3 tbsp olive oil
• Cayenne pepper
• 150 g canned chickpeas
• 0.5 bunch cilantro greens

Instructions

1. 1.

   Cook cauliflower florets in plenty of boiling salted water for 6‑7 minutes, drain and shock in ice water to stop cooking, then let drain.

2. 2.

   Wash and trim spring onions, slice into thin rings.

3. 3.

   Whisk lime juice, pressed garlic, ginger, lime zest, olive oil; season with salt and cayenne pepper, fold in spring onion rings.

4. 4.

   Combine the dressing with cauliflower, drained chickpeas, and half of the cilantro greens; let rest for about 15 minutes.

5. 5.

   Serve in bowls topped with remaining cilantro and a sprinkle of cayenne pepper.