Cauliflower and Radicchio Salad with Chickpeas


One of my favorite bloggers is Alison Wu. Her dishes are divine and this is from her archive (plus her food styling is to die for!). 

For the salad:

  • 1 large head of cauliflower, cut into florets or pre-made organic cauliflower rice
  • 1 recipe spicy chickpeas
  • 1/2 head  radicchio, chopped
  • 1/2 cup parsley, chopped
  • 3 scallions, sliced on an angle
  • Salt + pepper, to taste
  • Avocado (optional)

For the chickpeas

  • 1 can of organic chickpeas
  • 1 tbsp avocado oil
  • 1 tbsp cayenne (if you don't want your chickpeas too spicy you can adjust accordingly)
  • 1 tsp chili flakes

For the dressing:

  • 1/3 cup extra virgin olive oil
  • Juice from 1/2 a lemon
  • 1 Tablespoon stone ground mustard
  • Salt + pepper, to taste

To make the chickpeas strain and rinse well. Preheat oven to 350 degrees. Place on a baking sheet and drizzle with avocado oil, cayenne and red chili flakes (this is my variation). Roast chickpeas for about 15 minutes and place aside to cool. 

If you choose to make your own cauli rice, place florets in a food processor and blend until there is a rice-like consistency. Whisk the dressing ingredients in a small bowl and set aside. Mix all ingredients in a bowl sans the avocado and gently mix in dressing. Place avocado atop if desired. 

Kendall Knysch