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Johana

Cauliflower Rice and Chickpea Salad

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Cauliflower rice and chickpea salad with cherry tomatoes, feta, and lemon zest for a light and balanced vegetarian meal.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4
Course: Salad
Cuisine: American
Calories: 195
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 3 cups cauliflower rice
  • 1 tablespoon olive oil
  • 1 can 15 oz chickpeas drained and rinsed
  • 1 cup cherry tomatoes halved
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup feta cheese crumbled
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh parsley chopped

Equipment

Frying Pan
Frying Pan
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Mixing Bowl
Mixing Bowl
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Mixing bowl

Cooking Instructions
 

  1. Heat olive oil in a pan over medium heat.
  2. Add cauliflower rice and cook for 3 to 4 minutes until slightly tender.
  3. Transfer cauliflower rice to a large bowl and let cool slightly.
  4. Add chickpeas, cherry tomatoes, salt, and black pepper.
  5. Toss gently to combine.
  6. Sprinkle feta cheese, lemon zest, and parsley on top before serving.

Nutrition

Calories: 195kcalCarbohydrates: 23gProtein: 10gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 9mgSodium: 506mgPotassium: 632mgFiber: 8gSugar: 3gVitamin A: 409IUVitamin C: 70mgCalcium: 121mgIron: 2mg

Notes

Use fresh or frozen cauliflower rice.
Add a squeeze of lemon juice for extra brightness.
Serve slightly warm or chilled.

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