Late summer salad with chickpeas and cauliflower
Perfect salad for the end of summer when courgettes and tomatos are in season.We didn't have an amazingly warm summer in Berlin this year, but we did have days when it was too hot to think of turning on the oven or making a "real" dinner. We came up with new takes on old salads – and ate a lot of sushi and Thai food.
This salad is a new idea completely, born from a craving for curry and chili, things I love to eat in summer. We'll keep making it for as long as cauliflowers and courgettes are in season, for sure!
Summer chickpea salad1 tin of organic chickpeas (= 400ml home-boiled chickpeas)
1 small head of organic cauliflower
1 organic courgette (i.e. zucchini)
2 organic tomatoes
Organic lemon juice
Organic olive oil
Brake the cauliflower into small florets and cube the courgette. Place them in a shallow pan, in about 100ml of water or just to cover the bottom of the pan: the veggies should be more steamed than boiled. This will take about 7-10 minutes – keep an eye on the pan so you don't end up with mushy courgettes.
While the cauliflower and the courgette are softening you can heat up a frying pan, pour in some oil and a pinch of chili powder and lightly brown the chickpeas. About 2-4 minutes should give them a bit of crisp. When they're done, sprinkle them with lemon juice. Season the cauliflower and the courgette generously with curry powder and salt and mix well.
Chop your tomatoes to small cubes. Combine all the ingredients in a salad bowl and top the portion with scallions and herbs, if you like. Serve warm or cold.