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Cauliflower salad.
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5 from 9 votes

Cauliflower Salad

This cauliflower salad is a vegan salad made with small florets of raw cauliflower marinated in a tangy tahini dressing and tossed with bright, crisp vegetables.
Course Salad
Cuisine Mediterranean
Diet Vegan
Prep Time 20 minutes
Cook Time 0 minutes
0 minutes
Total Time 20 minutes
Servings 8 servings
Calories 120kcal
Author Yumna Jawad

Ingredients

  • ¼ cup lemon juice
  • ¼ cup extra-virgin olive oil
  • 3 tablespoons tahini
  • 1 teaspoon cumin
  • ½ teaspoon dried mint
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 medium head cauliflower cut into about 6 cups bite-sized florets
  • 1 (15-ounce) can chickpeas drained and rinsed
  • 1 red pepper chopped
  • ¼ red onion chopped
  • ¼ cup chopped fresh mint

Instructions

  • Place lemon juice, olive oil, tahini, cumin, mint, salt and pepper in a large bowl and whisk to combine.
  • Add the cauliflower and toss with the dressing to coat. Set aside to allow the cauliflower to soften with the dressing.
  • Add the chickpeas, red peppers, red onions, and fresh mint on top and toss to combine.

Nutrition

Serving: 1serving | Calories: 120kcal | Carbohydrates: 7g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 171mg | Potassium: 300mg | Fiber: 2g | Sugar: 2g | Vitamin A: 537IU | Vitamin C: 58mg | Calcium: 33mg | Iron: 1mg