zoom Cauliflower, chicory and chickpea salad

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    Cauliflower, chicory and chick pea salad

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    Cauliflower, chicory and chick pea salad

    Cauliflower loves spice and sweet-sharp flavours. Combined with chick peas and chicory, it makes a lively winter salad.

    • Preparation time: 10 minutes, plus marinating
    • Cooking time: 5 minutes
    • Total time: 15 minutes, plus marinating

    Serves: Serves 6 as a side


    • 1 cauliflower
    • pinch saffron (optional)
    • 400g can chick peas, drained and rinsed
    • 2 handfuls raisins
    • 2 heads red chicory
    • handful mint leaves
    • 2 handfuls toasted blanched hazelnuts, roughly chopped

    • 1 tsp ground cumin
    • 1 tsp ground coriander
    • 1 tsp paprika
    • 1 tsp salt
    • 2 garlic cloves, crushed
    • 3 tsp caster sugar
    • 5 tbsp red wine vinegar
    • 150ml extra virgin olive oil
    • 1 lemon, zest and ½ juice
    • 2 red onions, finely sliced


    1. Mix all of the dressing ingredients with a good grinding of pepper; set aside. Bring a pan of salted water to the boil. Separate the cauliflower into florets and add, with the saffron (if using), to the pan. Bring back to the boil, cook for 1 minute, then drain well; cool.

    2. In a large bowl, mix together the cauliflower, chick peas, raisins and dressing; leave to marinate for 30 minutes. Cut the chicory widthways into 1-2cm slices and add to the bowl, together with the mint leaves and hazelnuts. Toss together and serve.

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