Chargrilled cauliflower salad with chickpeas and quick-pickled onions

Eager to delve into a dish that’s as refreshing as a summer breeze? The Chargrilled cauliflower salad with chickpeas and quick-pickled onions marries smoky, tangy, and hearty flavors to elevate your salad experience. This is more than just a salad; it’s an anthem to vibrant, healthful eating.

Ingredients for CHARGRILLED CAULIFLOWER SALAD WITH CHICKPEAS AND QUICK-PICKLED ONIONS

• Cauliflower: 1 large head, cut into florets
• Chickpeas: 1 can (15 ounces) drained and rinsed [approx 425g]
• Red onions: 1, thinly sliced
• White vinegar: 1/2 cup [120 ml]
• Sugar: 1 tablespoon [15 ml]
• Olive oil: 3 tablespoons [45 ml]
• Salt and pepper: to taste
• Fresh parsley: a handful, chopped
• Lemon: 1, zest and juice

Preparation & Cooking Time: 30 minutes

Serves: 4

Nutritional Facts (Per Serving)

• Calories: 195
• Protein: 7g
• Carbohydrates: 30g
• Dietary Fiber: 7g
• Sugars: 8g
• Fat: 7g
• Saturated Fat: 1g
• Sodium: 300mg
• Potassium: 550mg

Instructions

1. Begin by preparing the quick-pickled onions.
2. In a bowl, combine the thinly sliced onions, vinegar, and sugar.
3. Let it sit for at least 20 minutes, occasionally stirring.
4. Meanwhile, preheat your grill or grilling pan to medium heat.
5. Toss the cauliflower florets in olive oil, salt, and pepper.
6. Grill the cauliflower for about 5-6 minutes each side until they’re charred and tender.
7. In a large mixing bowl, combine the grilled cauliflower, drained chickpeas, pickled onions (drained from vinegar mixture), lemon zest, and lemon juice.
8. Toss everything together until well mixed.
9. Sprinkle freshly chopped parsley over the top for garnish.

Tips

1. Adding some crushed garlic to the cauliflower before grilling enhances the flavor.
2. Feel free to throw in other veggies like zucchini or bell peppers.
3. Fresh mint can add a refreshing twist to the salad.
4. For a spicy kick, sprinkle some chili flakes before serving.
5. For added crunch, consider adding some toasted pine nuts or almond slivers.

Serving Suggestions

• This Chargrilled cauliflower salad with chickpeas and quick-pickled onions is best served cold.
• A dollop of tzatziki or hummus complements the flavors beautifully.
• Enjoy it with a chilled glass of sparkling water infused with cucumber and mint.
• For a heartier meal, pair with grilled chicken or fish.
• Serve it on picnics or as a refreshing side on BBQ nights.

At AH7, we’re not just about the recipe, we’re about the experience. From the char of the grill to the tangy pickled onions, every bite of this salad offers a new flavor, a new memory. The Chargrilled cauliflower salad with chickpeas and quick-pickled onions is not just food, it’s an emotion, it’s a trip down Mediterranean lanes, and most importantly, it’s an expression of love for good, wholesome food. We invite you to embark on this culinary journey, to taste, savor, and relish every bite. Who said salads were boring? Dive in, and let the flavors take the lead!

CHARGRILLED CAULIFLOWER SALAD WITH CHICKPEAS AND QUICK-PICKLED ONIONS

Eager to delve into a dish that’s as refreshing as a summer breeze? The Chargrilled cauliflower salad with chickpeas and quick-pickled onions marries smoky, tangy, and hearty flavors to elevate your salad experience. This is more than just a salad; it’s an anthem to vibrant, healthful eating.

5 from 2 votes

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Total Time: 30 minutes minutes

Nutritions

Nutrition Facts

CHARGRILLED CAULIFLOWER SALAD WITH CHICKPEAS AND QUICK-PICKLED ONIONS

Amount per Serving

Calories

195

% Daily Value*

Fat

 

7

g

11

%

Saturated Fat

 

1

g

6

%

Sodium

 

300

mg

13

%

Potassium

 

550

mg

16

%

Carbohydrates

 

30

g

10

%

Fiber

 

7

g

29

%

Sugar

 

8

g

9

%

Protein

 

7

g

14

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• Cauliflower: 1 large head cut into florets
• Chickpeas: 1 can 15 ounces drained and rinsed [approx 425g]
• Red onions: 1 thinly sliced
• White vinegar: 1/2 cup [120 ml]
• Sugar: 1 tablespoon [15 ml]
• Olive oil: 3 tablespoons [45 ml]
• Salt and pepper: to taste
• Fresh parsley: a handful chopped
• Lemon: 1 zest and juice

Instructions

• Begin by preparing the quick-pickled onions.
• In a bowl, combine the thinly sliced onions, vinegar, and sugar.
• Let it sit for at least 20 minutes, occasionally stirring.
• Meanwhile, preheat your grill or grilling pan to medium heat.
• Toss the cauliflower florets in olive oil, salt, and pepper.
• Grill the cauliflower for about 5-6 minutes each side until they’re charred and tender.
• In a large mixing bowl, combine the grilled cauliflower, drained chickpeas, pickled onions (drained from vinegar mixture), lemon zest, and lemon juice.
• Toss everything together until well mixed.
• Sprinkle freshly chopped parsley over the top for garnish.

Notes

TIPS

1. Adding some crushed garlic to the cauliflower before grilling enhances the flavor.
2. Feel free to throw in other veggies like zucchini or bell peppers.
3. Fresh mint can add a refreshing twist to the salad.
4. For a spicy kick, sprinkle some chili flakes before serving.
5. For added crunch, consider adding some toasted pine nuts or almond slivers.

SERVING SUGGESTIONS

• This Chargrilled cauliflower salad with chickpeas and quick-pickled onions is best served cold.
• A dollop of tzatziki or hummus complements the flavors beautifully.
• Enjoy it with a chilled glass of sparkling water infused with cucumber and mint.
• For a heartier meal, pair with grilled chicken or fish.
• Serve it on picnics or as a refreshing side on BBQ nights.