Cauliflower Chickpea Cold Summer Salad (recipe by Chef Eric Mercovich)
½ cup wild rice blend or brown rice, cooked according to package directions
2 ½ cup chopped cauliflower (about ½ of a medium to large cauliflower)
½ cup diced red pepper (1 medium pepper)
1 cup peeled and grated carrot (1 medium carrot)
¼ cup sliced green onion
¼ cup chopped cilantro
1 15 ounce can of chickpeas, drained and rinsed
1 Tbl peeled and grated fresh ginger
¼ cup avocado oil
1 tsp salt (more or less to taste)
1 tsp turmeric
1 tsp garam masala
¼ cup lime juice
½ cup frozen peas
- Cook the rice according to the directions on the package and then cool it down.
- In a large bowl, combine all the chopped vegetables, chickpeas, oil, lime juice, and spices. Add in the cooked rice and peas.
This salad is colorful and flavorful. Since it has chick peas and rice, it contains all the essential amino acids to make a complete protein, and therefore would make a satisfying meal as well as a healthy side dish to bring to a picnic.