If you are looking for ways to incorporate more vegetables into your daily diet and not sure how to, this salad is a good way to start. Normally when people think of salads they immediate imagine iceberg lettuce with some tomatoes, cucumbers and croutons. Salads, however, don’t have to be that boring, and they can be also served as main dishes. When making a salad, try to incorporate as many diverse ingredients as you can, but, of course, make sure they complement each other.
For this salad I soaked garbanzo beans overnight. The beans still tasted a bit too rough, so I brought them to boil in a little bit of water (enough to cover beans), then reduced heat to the lowest setting and let the beans sit for 15-20 minutes; then drained and they were ready for consumption.
CAULIFLOWER SALAD
For this salad I soaked garbanzo beans overnight. The beans still tasted a bit too rough, so I brought them to boil in a little bit of water (enough to cover beans), then reduced heat to the lowest setting and let the beans sit for 15-20 minutes; then drained and they were ready for consumption.
CAULIFLOWER SALAD
Ingredients● 1 red bell pepper, cubed
● 2 cups of chickpeas
● 1/3 cup rhubarb, cubed into small pieces*
● 1/3 cup red onion, cubed
● 2 cups cauliflower florets, chopped into small pieces
● 1 ½ cup bok choy, cubed (I used white parts of bok choy)
● ½ Granny Smith apple, cubed
● 4 tablespoons olive oil
● 2 tablespoons fresh lemon juice
● Sea salt to taste
● 1 teaspoon all-purpose seasoning
● 3 tablespoons dill, chopped
*optional
Preparation
● Mix all ingredients together.
● Allow salad to sit for at least 30 minutes, so the veggies can marinade in the juices.
● Chill before serving.
ENJOY!!!
