Salade de chou-fleur grillé, pois chiches, pommes et noix de Grenoble

Grilled cauliflower, chickpea, apple and walnut salad

Preparation time : 10 minutes
Cooking time : 10 minutes
Servings : 4

Ingredients

  • Si Facile chickpeas, well rinsed and drained - 1 jar of 500 ml
  • Cauliflower cut into small florets - 1
  • Green apple cut into small julienne strips - 1
  • Walnuts, roughly chopped - ¾ cup
  • Chopped hot pepper - 1 (optional)
  • Chopped shallot - 1 large
  • Chopped garlic cloves - 2
  • Dijon mustard – 2 tbsp
  • Apple cider vinegar – 2 tbsp
  • Maple syrup - 2 tbsp
  • Olive oil - 2 tbsp. + 4 tbsp
  • Salt and pepper - to taste
  • Mint leaves - for serving (optional)

Preparation

  1. Place the rack in the center of the oven and preheat the oven to broil.
  2. On a baking sheet, coat the cauliflower with 2 tbsp. tablespoon of olive oil. Grill for about 10 minutes, or until lightly toasted.
  3. Meanwhile, mix the shallot, garlic, mustard, cider vinegar, stable syrup and 4 tbsp. tablespoon of olive oil. To book.
  4. In a large bowl mix the chickpeas, cauliflower, apple, walnuts and hot pepper. Salt and pepper.
  5. Add the sauce. Mix well.
  6. Eat warm, or refrigerate. Decorate with chopped mint. Enjoy!

Notes

Very good with pecans too!
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