This fresh, simple recipe is a great side dish or main with the addition of protein.
- 1 head “riced” cauliflower
- 1 14oz. can chickpeas rinsed
- 1 cucumber diced small
- 1 tomato, seeded and diced
- 1/2-1 cup chopped parsley
- 1/2 cup chopped mint
- 2 spring onions diced small
- 2 lemons juiced
- 6-7 tablespoons olive oil
- 1 teaspoon diced garlic
- 1 teaspoon salt
- 1/4 teaspoon pepper
Before You Cook
- Take a minute to read through the recipe before you start.
- Wash all fresh produce.
- Wash your hands at the beginning and throughout the cooking process.
- Children should ask for permission before using appliances and sharp knives.
- Prepare cauliflower. If making your own “riced” cauliflower, grate the entire head of cauliflower (everything but the green leaves) with the large side of a grater. If you do not have a grater simply chop the entire cauliflower until it resembles small grains of “rice”
- Chop the cucumber into small diced pieces. Remove the seeds from the tomatoes and dice into small pieces. Chop mint and parsley. Mince garlic.
- Drain and rinse chickpeas. Juice lemons.
- Prepare the dressing. Mix lemon juice, garlic, salt & pepper together in a jar or with a whisk.
- Season and serve. Put all ingredients into a large serving bowl, toss with dressing. Serve as a side dish or add grilled chicken to make this a complete meal.