Lemony Cauliflower Salad with Edamame and Chickpeas. This is a favorite crunchy vegetarian cauliflower recipe! It's loaded with raw cauliflower, chickpeas, edamame, carrots, scallions, and tossed with a lemony mustard vinaigrette. You can't help but feel good after eating this healthy cauliflower salad.
What's to love about this cauliflower salad? Just about everything! It's crunchy, tasty, healthy, light, bright, and filling. And it's super easy to make and keeps fresh and delicious for up to 3 days in the refrigerator. I make this big salad full of vegetables for my personal chef clients. Nutritious and hearty lunches are ready and waiting in the fridge.
With the addition of hearty edamame and chickpeas, this healthy cauliflower salad packs a powerful protein punch . This one is a winner!
ingredients
- small head of cauliflower
- shelled edamame
- canned chickpeas
- shredded carrots
- sliced scallions
- chopped parsley
- mustard
- lemon juice
- extra virgin olive oil
- red pepper flakes
- kosher salt
- pepper
how to make this healthy salad
- chop the cauliflower ~ Cut the cauliflower in slices then roughly chop.
- combine the vegetables ~ Grab a big bowl and toss in all the vegetables.
- mix the vinaigrette ~ Whisk the mustard, lemon juice, extra virgin olive oil, red pepper flakes, kosher salt and pepper together for a tangy vinaigrette.
- toss the vegetables with the vinaigrette ~ And it's time to eat!
chef tips for making cauliflower salad
- Rough chop the cauliflower ~ Cutting the head of cauliflower in ½ inch slices then roughly chopping them makes for the perfect bite sized pieces.
- Easily juice a lemon ~ To get the most juice out of the lemon, press down firmly on it while rolling it on a hard surface. Then just cut in half and squeeze out the juice.
- Let the cauliflower salad sit ~ This salad can be served right after it is made. But it will taste even more delicious if it is allowed to sit in the refrigerator for an hour or so. The flavors will meld together, and it will stay crunchy and fresh for up to 3 days.
my cooking videos
do you have to cook the cauliflower for cauliflower salad?
There's no need to cook the cauliflower for this crunchy cauliflower salad. The lemony vinaigrette actually breaks down the cauliflower making it super delicious.
But if you are not a raw cauliflower fan, cook it in boiling water for 2 minutes. Then thoroughly drain, spread it out on a layer of paper towels, and cool the cauliflower before proceeding with the recipe.
more salad recipes to try
- Apple, Fennel and Radish Slaw with Pecans and Blue Cheese
- Healthy Chicken Salad with Brussels Sprouts and Chickpeas
- Melon Salad with Fresh Mozzarella and Pine Nuts
- Summer Avocado, Corn, Cucumber and Tomato Salad
just one more thing
If you make this easy and delicious raw cauliflower salad, I'd love hearing from you. Be sure to leave a comment and/or give this recipe a rating ~ I do my best to reply to all your comments. And snap a photo to post to Instagram. I'll add the photos to my Insta stories as I love seeing all your creations.
Also check out my Facebook and Pinterest pages for lots of fabulous foodie stories, videos, cooking tips, and recipes.
Recipe
Lemony Cauliflower Salad with Edamame and Chickpeas
Ingredients
- 1 small head of cauliflower about 1 pound
- 2 cups of shelled edamame cooked and cooled
- 1 15.5 ounce can chickpeas, drained and rinsed
- ½ cup shredded carrots
- ½ cup sliced scallions white and green parts
- ¼ cup chopped fresh parsley
- 1 teaspoon mustard
- 3 tablespoons fresh lemon juice
- 4 tablespoons extra virgin olive oil
- ¼ teaspoon red pepper flakes
- 2 teaspoons kosher salt
- ½ teaspoon pepper
Instructions
- Wash the cauliflower. Place it on a cutting board and cut into ½ inch slices. Roughly chop the cauliflower into bite sized pieces.
- In a large bowl, add the cauliflower, edamame, chickpeas, carrots, scallions, and parsley. Set aside.
- In a small bowl, whisk the mustard, lemon juice, extra virgin olive oil, red pepper flakes, kosher salt, and pepper.
- Drizzle the vinaigrette over the vegetables and toss to coat.
- The cauliflower salad can be served immediately or stored in an airtight container in the refrigerator for up to 3 days.
Notes
- Rough chop the cauliflower ~ Cutting the head of cauliflower in ½ inch slices then roughly chop to make for the perfect bite sized pieces.
- Easily juice a lemon ~ To get the most juice out of the lemon, press down firmly on it while rolling it on a hard surface. Then just cut in half and squeeze out the juice.
- Let the cauliflower salad sit ~ This salad can be served right after it is made. But it will taste even more delicious if it is allowed to sit in the refrigerator for an hour or so. The flavors will meld together and it will stay crunchy and fresh for up to 3 days.
Linda L Oestreich says
What kind of mustard is used: honey, yellow, dijon...?
Amy Casey says
Linda ~ I used yellow mustard this time. But you can actually use any you like ~ Dijon, honey mustard, spicy.