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.
If you love salads, you should check the other salads I have on this website. My personal favourite are these Tomato Thokku roasted cauliflower salad.
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.
BiomedisNovember 8, 2022 at 9:04 pm
Can these nuts be replaced with cashews?