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Cauliflower Salad
This cauliflower salad is a vegan salad made with small florets of raw cauliflower marinated in a tangy tahini dressing and tossed with bright, crisp vegetables.
Prep Time
20 mins
Total Time
20 mins
Servings: 8 servings
Calories: 120 kcal
Course:
Salad
Cuisine:
Mediterranean
Ingredients
- ¼ cup lemon juice
- ¼ cup extra-virgin olive oil
- 3 tablespoons Tahini
- 1 teaspoon cumin
- ½ teaspoon dried mint
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 medium head cauliflower cut into about 6 cups bite-sized florets
- 1 (15-ounce) can chickpeas drained and rinsed
- 1 red pepper chopped
- ¼ red onion chopped
- ¼ cup fresh mint chopped
Instructions
- Place lemon juice, olive oil, tahini, cumin, mint, salt and pepper in a large bowl and whisk to combine.
- Add the cauliflower and toss with the dressing to coat. Set aside to allow the cauliflower to soften with the dressing.
- Add the chickpeas, red peppers, red onions, and fresh mint on top and toss to combine.
Cup of Yum
Nutrition Information
Serving
1serving
Calories
120kcal
(6%)
Carbohydrates
7g
(2%)
Protein
3g
(6%)
Fat
10g
(15%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Sodium
171mg
(7%)
Potassium
300mg
(9%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
537IU
(11%)
Vitamin C
58mg
(64%)
Calcium
33mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 120
% Daily Value*
| Serving | 1serving | |
| Calories | 120kcal | 6% |
| Carbohydrates | 7g | 2% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 171mg | 7% |
| Potassium | 300mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 537IU | 11% |
| Vitamin C | 58mg | 64% |
| Calcium | 33mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.