Crunchy, tangy, super healthy and ready in 15 minutes. This is just the thing when you want to load up on nutrition and feel good about your day! The salty, sweet, sour taste of the pickled veggies combined with chickpeas, celery and cauliflower coated in warm spices, will keep you coming back for more.
Ingredients:
ingredients
1 red onion
thinly sliced
2 carrots
scrubbed & julienned/grated
2 lemons
juiced
17 oz canned chickpeas
(2 x 400g can) drained & rinsed
3 sticks of celery sticks
finely diced
½ small cauliflower
(about 250g / 9 oz) cut into very small florets
1 handful of parsley
(about 20g / 0.7 oz) roughly chopped
1 handful of coriander
(about 20g / 0.7 oz) roughly chopped
1 teaspoon ground cumin
2 teaspoons Aleppo pepper
(or use a pinch of smoked paprika & dried red chilli flakes)
1 pinch of flaky sea salt & black pepper
Method:
1
Combine the red onion, carrots, lemon juice and a large pinch of salt in a bowl; set aside to marinate.
2
Next, in a large bowl, toss together the chickpeas, celery, cauliflower, parsley, coriander, cumin, 1 teaspoon of Aleppo pepper and a pinch of salt.
3
Using a fork or slotted spoon (leaving behind most of the liquid), transfer the pickled carrot and onion to the bowl with the cauliflower. Mix everything together, then taste to check the seasoning and adjust as needed.
4
Spoon the salad onto a large serving plate and sprinkle over the remaining Aleppo pepper, adding more to taste, if you like. Serve with toasted pittas and a dollop of coconut yoghurt, or creamy hummus and a good drizzle of extra virgin olive oil.
Ella’s Tips
If you’re not a fan of celery, simply swap for cucumber.
Crunchy, tangy, super healthy and ready in 15 minutes. This is just the thing when you want to load up on nutrition and feel good about your day! The salty, sweet, sour taste of the pickled veggies combined with chickpeas, celery and cauliflower coated in warm spices, will keep you coming back for more.
Ingredients
ingredients
1 red onion
thinly sliced
2 carrots
scrubbed & julienned/grated
2 lemons
juiced
17 oz canned chickpeas
(2 x 400g can) drained & rinsed
3 sticks of celery sticks
finely diced
0.5 small cauliflower
(about 250g / 9 oz) cut into very small florets
handful of parsley
(about 20g / 0.7 oz) roughly chopped
handful of coriander
(about 20g / 0.7 oz) roughly chopped
1 teaspoon ground cumin
2 teaspoons Aleppo pepper
(or use a pinch of smoked paprika & dried red chilli flakes)
1 pinch of flaky sea salt & black pepper
Method
1
Combine the red onion, carrots, lemon juice and a large pinch of salt in a bowl; set aside to marinate.
2
Next, in a large bowl, toss together the chickpeas, celery, cauliflower, parsley, coriander, cumin, 1 teaspoon of Aleppo pepper and a pinch of salt.
3
Using a fork or slotted spoon (leaving behind most of the liquid), transfer the pickled carrot and onion to the bowl with the cauliflower. Mix everything together, then taste to check the seasoning and adjust as needed.
4
Spoon the salad onto a large serving plate and sprinkle over the remaining Aleppo pepper, adding more to taste, if you like. Serve with toasted pittas and a dollop of coconut yoghurt, or creamy hummus and a good drizzle of extra virgin olive oil.
Ella's Tips
If you’re not a fan of celery, simply swap for cucumber.
