Loaded Veggie Chickpea Salad
  • ½ cauliflower head - chopped
  • 1 cup cooked chickpeas - from above
  • ¼ cup toasted sunflower or pumpkin seeds
  • 1 small to medium carrot - shaved into ribbons with a vegetable peeler
  • kernels from 1 corn ear
  • ½ cup olives - halved or quartered
  • ⅛ red onion - chopped
  • ¼ cup chopped dill
  • ¼ cup chopped parsley (optional)
  • handful basil leaves - torn (optional)
  • 3-4 radishes - sliced (optional)
  • about 2 tablespoons chopped sun dried tomatoes (optional)
  • 1 tablespoon capers (optional)
  • 1 tablespoon coconut oil
  • 1 head broccoli - cut into florets
  • sea salt
  • 3 garlic cloves - sliced
  • freshly ground black pepper
  • about 6 tablespoons Universal Creamy Salad Dressing, plus more for serving - from above
  1. Place the cauliflower into a food processor and pulse a few times into rice-sized pieces.
  2. Combine the cauliflower rice, chickpeas, sunflower or pumpkin seeds, carrots, corn, olives, onion, dill, parsley and basil, as well as the radishes, sun-dried tomatoes and capers, if using, in a large bowl.
  3. Warm the coconut oil in a sauté pan over medium heat. Add the broccoli and salt and sauté until bright green, for about 5-7 minutes. Add the garlic and stir it around for 30 seconds, until fragrant. Add the garlicky broccoli to the bowl with the salad.
  4. Season the salad with freshly ground black pepper and add about 6 tablespoons of the Creamy Salad Dressing. Toss to combine well. Store the salad refrigerated in an airtight container. Serve with more dressing.
Recipe by Golubka Kitchen at https://golubkakitchen.com/plant-based-summer-meal-plan-part-1/