Name: Asian Chickpea Cauliflower Salad
Yield: Serves 8
Cuisine: Asian
Ingredients: 30 g coriander, roughly chopped; ½ cup rice vinegar; ¼ cup lemon juice; ¼ cup extra virgin olive oil; ½ cup tamari; 2 tbsp brown sugar or moskonfyt; ½ tsp Chinese 5-spice; 1½ tsp table salt; 1½ finely sliced chillies; 3 garlic cloves, crushed; 4 cm ginger, peeled and sliced julienne; ½ tsp chilli flakes; ½ tsp fennel seeds; ½ tsp coriander seeds; ½ tsp cumin seed; 1½ cauliflowers, cut into florets; ¼ cup oil; 2 cups of dried chickpeas, soaked overnight and drained

Preparation info

Serves
8

Difficulty
Easy

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.

Ingredients

2 cups of dried chickpeas, soaked overnight and drained
1½ cauliflowers, cut into florets
¼ cup

Method

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

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Asian Chickpea Cauliflower Salad

Ingredients

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