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Mediterranean Cauliflower and Chickpea Salad

Need a quick, refreshing lunch or dinner idea? This Mediterranean Cauliflower & Chickpea Salad is a light, flavorful, and has a no-cook or quick-cook option! It's also great for meal prep for a few lunches for the week.
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Total Time 25 minutes
Servings: 2 servings
Course: Salad
Ingredients Method Notes

Ingredients
  

  • ½ head Cauliflower (large, chopped into small florets)
  • 2 tbsp Extra Virgin Olive Oil
  • 1 tbsp Lemon Juice
  • ¼ cup Red Onion (sliced)
  • 2 oz Roasted Red Peppers (patted dry, diced)
  • ¼ cup Pitted Kalamata Olives (sliced)
  • 2 tbsp Sun Dried Tomatoes (chopped)
  • 2 tbsp Capers (drained)
  • 1 cup Chickpeas (cooked)
  • ¼ cup Parsley (chopped)

Method
 

  1. Bring a large pot of water to a boil. Add the cauliflower and blanch for one minute. Drain and add to a large bowl with the oil and lemon juice. Let it cool to room temperature.
  2. Once it has cooled, add the remaining ingredients to the bowl. Stir to combine. Divide evenly between plates and enjoy!

Notes

Leftovers:

Refrigerate in an airtight container for up to four days.

Serving Size:

One serving is approximately 2 1/3 cups.

More Flavor:

Add crushed red pepper flakes, sea salt, black pepper, and/or basil.