Vegan Chickpea Cauliflower Power Salad
🌱 Vegan Chickpea Cauliflower Power Salad 🥗
This Vegan Chickpea Cauliflower Power Salad is a full bowl of raw cauliflower, chickpeas, red pepper, avocado, and a mountain of parsley, tossed in lemon and olive oil. No dairy. No mayo. It eats like a chopped salad, not a sad side.
I love leaving the cauliflower in small florets so it still has a bite. A pinch of salt and chili wakes the whole bowl up. Add the avocado last so it stays green. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love This Salad 💚
- 🌱 Completely vegan
- 🥦 Raw cauliflower crunch
- 🫘 Chickpea protein
- 🥑 Avocado in every bite
- 🍋 Lemon dressing
- ⏱️ Ready in 15 minutes
The Secret to a Bowl That Isn’t Bland
Chop the cauliflower small so it dresses evenly. Lemon, olive oil, salt, and a lot of parsley are the whole dressing. Don’t drown it. Toss, taste, then add more salt. Avocado goes in at the end so it doesn’t mash into the chickpeas.
Frequently Asked Questions ❓
Can I roast the cauliflower? 🔥
Yes. 425°F (220°C) for 18 minutes. The salad turns warmer and sweeter.
How long does it keep? 🧊
Fridge 2 days without avocado. Add avocado when you serve.
Is this a full meal? 🍽️
Yes. Chickpeas and avocado make it filling. Add quinoa if you want more.
🌱 Vegan Chickpea Cauliflower Power Salad
Ingredients 🛒
- 1 small head cauliflower, cut into small florets
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 red bell pepper, diced
- 1 avocado, diced
- 1 cup chopped parsley
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Pinch of chili flakes
Instructions 👩🍳
- Toss cauliflower, chickpeas, red pepper, and parsley in a large bowl.
- Whisk olive oil, lemon, salt, pepper, and chili flakes. Pour over the salad.
- Toss well. Fold in the avocado.
- Taste for salt and serve.
Nutrition
| Nutrient | Per bowl (1/4) |
|---|---|
| Calories | 280 |
| Protein | 9g |
| Net carbohydrates | 18g |
| Total carbohydrates | 26g |
| Fiber | 8g |
| Total fat | 16g |
| Sodium | 380mg |
Estimates based on a chickpea and cauliflower salad with avocado and olive oil. Exact numbers may vary by avocado size.
Notes & Tips 💡
- A spoon of tahini in the dressing makes it creamier.
- Cilantro works if you don’t have parsley.
- This is better after 10 minutes, once the cauliflower softens slightly.
- Don’t dress the leftovers if you want them crisp tomorrow.
This Vegan Chickpea Cauliflower Power Salad is crunchy, bright, and ready in one bowl. A chopped salad that still eats like lunch. 🥗🌱
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
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