Asian Chickpea Cauliflower Salad

Preparation info
  • Serves


    • Difficulty


Appears in

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


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 chickpe