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Vegetarian Cauliflower Salad Recipe with Edamame and Chickpeas

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…

  • Prep10 minutes
  • Total10 minutes
  • Serves8
  • Calories204 kcal
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Vegetarian Cauliflower Salad Recipe with Edamame and Chickpeas

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.

big bowl of raw 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!

cauliflower, chickpeas, edamame, lemon, carrots for salad

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
slice cauliflower on a cutting board with a knife
chopped cauliflower, edamame, chickpeas for salad in a bowl
chopped cauliflower, edamame, chickpeas, carrots and parsley for salad in a bowl
pouring vinaigrette over vegetables for cauliflower salad

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!
cauliflower salad on a wooden spoon

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.

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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.

glass bowl filled with cauliflower salad

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Vegetarian Cauliflower Salad Recipe with Edamame and Chickpeas

Lemony Cauliflower Salad with Chickpeas. This is my favorite crunchy salad! 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.

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

  1. 1

    Wash the cauliflower. Place it on a cutting board and cut into ½ inch slices. Roughly chop the cauliflower into bite sized pieces.

  2. 2

    In a large bowl, add the cauliflower, edamame, chickpeas, carrots, scallions, and parsley. Set aside.

  3. 3

    In a small bowl, whisk the mustard, lemon juice, extra virgin olive oil, red pepper flakes, kosher salt, and pepper.

  4. 4

    Drizzle the vinaigrette over the vegetables and toss to coat.

  5. 5

    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.

Nutrition

  • Serving1 /8 of recipe
  • Calories204 kcal
  • Carbohydrates16.6 g
  • Protein11.2 g
  • Fat11.8 g
  • Saturated Fat1.6 g
  • Sodium662 mg
  • Fiber5 g
  • Sugar3.5 g

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