Asian Chickpea Cauliflower Salad


Preparation info

  • Serves


    • Difficulty


Appears in

A Week in the Kitchen

By Karen Dudley

Published 2012

  • About

This is a Kylie Kwong-inspired salad that we have adopted to great effect at The Kitchen. The chickpeas take on the robust Chinese flavours and this dish has great depth. Don’t hold back on the coriander at the end.


  • 2 cups of dried chickpeas, soaked overnight and drained
  • cauliflowers, cut into florets
  • ¼ cup oil
  • 4 cm ginger, peeled and sliced julienne
  • 3 garlic cloves, crushed
  • finely sliced chillies
  • tsp table salt
  • ½ tsp cumin seed
  • ½ tsp coriander seeds
  • ½ tsp fennel seeds
  • ½ tsp chilli flakes
  • ½ tsp Chinese 5-spice
  • 2 tbsp brown sugar or moskonfyt
  • ½ cup tamari
  • ½ cup rice vinegar
  • ¼ cup lemon juice
  • ¼ cup extra virgin olive oil
  • 30 g coriander, roughly chopped


    In a large pot of boiling water, boil the chickpeas until tender (about 45 minutes). Allow chickpeas to cool in their cooking water, then drain and set aside.

    Stir fry the cauliflower in three batches in a hot wok with ⅓ of the oil (each time) until dark golden brown and a bit caramelised on the edges. When all the cauliflower has been fried, add it all to the wok along with the chickpeas, sliced ginger, garlic and chillies. Add the salt and spices and stir fry together until the spices are swirled through the chickpea-cauliflower mixture (2 minutes). Now add the moskonfyt, tamari, rice vinegar and lemon juice. Lastly, add the olive oil and the roughly chopped coriander.