Crunchy, tangy, super healthy and ready in 15 minutes. This is just the thing when you want to load up on nutrition and feel good about your day! The salty, sweet, sour taste of the pickled veggies combined with chickpeas, celery and cauliflower coated in warm spices, will keep you coming back for more.
Method:
1
Combine the red onion, carrots, lemon juice and a large pinch of salt in a bowl; set aside to marinate.
2
Next, in a large bowl, toss together the chickpeas, celery, cauliflower, parsley, coriander, cumin, 1 teaspoon of Aleppo pepper and a pinch of salt.
3
Using a fork or slotted spoon (leaving behind most of the liquid), transfer the pickled carrot and onion to the bowl with the cauliflower. Mix everything together, then taste to check the seasoning and adjust as needed.
4
Spoon the salad onto a large serving plate and sprinkle over the remaining Aleppo pepper, adding more to taste, if you like. Serve with toasted pittas and a dollop of coconut yoghurt, or creamy hummus and a good drizzle of extra virgin olive oil.
Ella’s Tips
If you’re not a fan of celery, simply swap for cucumber.
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