If you're looking to up your salad game and move beyond bowls of leafy greens, this Summer Cauliflower Power Salad is for you! Filled with fresh, crunchy summer vegetables, tangy apples, and toothsome roasted chickpeas, and topped with a bright and tangy lemon dill dressing, this vegan salad is equally fabulous for a special dinner for special guests, or a quiet lunch at your desk.
15ouncecan chickpeas drained, then rinsed and drained again
kosher salt
for the salad dressing
2tablespoonslemon juice
1tablespoonwhite wine or champagne vinaigrette
1tablespoonmaple syrup or agave
1teaspoonDijon mustard
1teaspoondried dill leaves
1/4teaspoonsea salt
1tablespoonextra virgin olive oil
for the salad
16ouncescauliflower rice*
1small fennel bulb (anise)shredded or diced (reserve the fine leaves, for garnish)
1/4cupfresh flat-leaf parsley leavesmeasured loosely packed, then minced
12 to 16fresh mint leavesminced
1cuproasted chickpeas (above)**
1small cucumber (pickling or small seedless) thinly sliced
1sweet-tart applecored and thinly sliced (gala, honeycrisp, or sweetango work great here)
1cupsliced almonds
fennel leaveschopped (optional, for when the fennel bulb came with leaves attached)
kosher salt
Instructions
for the roasted chickpeas
Preheat oven to 425 degrees Line a rimmed baking sheet with parchment paper.
Optional, but a good idea, rub the chickpeas in a paper towel or tea towel to loosen their thin, papery shells (do this in batches). Pick out and discard as many of the shells as you can.
Spread the chickpeas on the baking sheet in a single layer. Season with a big pinch of salt, and roast in the oven for 15 to 20 minutes, until lightly browned. Remove, and set aside to cool.
for the salad dressing
Place all ingredients in a jar with a secure and shake until combined. Taste and add more salt until the flavor pops. Dressing can be made days in advance and stored in the fridge, and will taste even better after it's allowed to sit blend its flavors.
for the salad
In a large mixing bowl, toss the cauliflower, fennel, parsley, and mint together until well mixed.
Drizzle a portion of the dressing over the cauliflower mixture and stir to coat.
Add the cucumbers and apple slices and fold gently. Season the salad with about a 1/4 teaspoon of salt and fold again.
Portion into roomy salad bowls. Top with the roasted chickpeas, almonds, and a big sprinkling of fennel leaves.
Serve the dressing on the side, so each diner can add as much as they want.
Notes
*if you can't find pre-prepped cauliflower rice, use one small head of cauliflower, leaves and core removed, cut in florets. Pulse in a food processor until the size of rice.**Pre-packaged roasted chickpeas are readily available now, usually in the natural foods snack aisle. Feel free to substitute these for homemade.