Make this salad with cauliflower, broccoli with peanuts with chickpeas, spring onion greens and a zesty turmeric lemon dressing! It is an excellent make ahead salad and is ideal for a lunch box. It has a good mix of vegetables, fat from the oil, proteins from the nuts and chickpeas and greens with spring onions.
What’s in this cauliflower broccoli salad?
This is a warm salad, so I like to parboil the cauliflower and broccoli. The vegetable can also be roasted in an oven, if you prefer. However I do think
- cooked chickpeas
- roasted peanuts
- ginger, garlic, lemon juice
- a dash of turmeric and cumin
- spring onion greens
Can the peanuts and spring onions be swapped?
YES! I make these with roasted almonds and love them. I highly recommend using spring onion greens in this recipe because it provides an onion flavour without the pungency of raw onions, however if you cannot buy a whole bunch for this salad – replace it with any other microgreens of your choice.
Cauliflower Broccoli Salad with Peanuts
- ½ cup cauliflower florets, chopped bite size
- ½ cup broccoli florets, chopped bite size
- ¼ tsp turmeric
- 1 tsp olive oil
- 1 inch ginger grated or 1/2 tsp ginger paste
- 2 cloves garlic sliced thin
- 3 tbsp chopped spring onions
- ¼ cup cooked chickpeas
- 1 tsp freshly crushed pepper
- ¼ cup roasted peanuts
- 1 tsp lemon juice
- 1/2 tsp salt
Parboil cauliflowers and broccoli.
- My most preferred way to do it is on a microwave. It is quick, does not occupy a cooking hob and takes less than 5 minutes.
- To microwave it, add the cauliflowers in a heat proof bowl, add 1 tsp water, a pinch of salt, ¼ tsp turmeric,cover the vessel with a microwave safe lid or cling film and microwave for 2 minutes.
- Now, add the broccoli, another pinch of salt and microwave for 2 more minutes.
- Let it sit for a minute, drain all excess water and use in the recipe
Making the salad
- In a pan on low heat, add the oil, followed by ginger and garlic, then add the parboiled vegetables. Saute for 1 minute.
- Now, add the chopped spring onion greens, cooked chickpeas, pepper, salt to taste and stir around for another minute.
- Remove from heat, squeeze a generous dash of lemon and top with crushed peanuts.
- This salad tastes great both warm and cold!
- If you do not have a microwave, the next ideal way to prepare the vegetables for this recipe is to steam them. The vegetables should not lose crunch, remember that!
- Swap the spring onions for fresh fenugreek leaves for a delicious sabzi to have with rotis.
This salad is so delicious to have as it is but here are a few ways you can amplify the nutrition and the flavour of this dish.
- Add greens – After the salad has cooled down, add it on a bed of spinach or mixed salad greens.
- Swap chickpeas for pan fried tofu or another legume of your choice. Secret tip – this is a great place to use canned drained mixed beans!
- Add an egg to it. A fried on the top, or even boiled egg chopped up.
- Top with some pumpkin seeds or flax seeds for a crunch.
Please leave a comment below if you made this recipe, have any questions or thoughts! Your comment will help me learn more about your preferences and will help other readers.