Mediterranean Low-Carb Salad
Transport your tastebuds with this Mediterranean-inspired salad. Made with low carb cauliflower rice, fresh vegetables, chickpeas and feta, it’s ideal for the warmer weather.
How long will it take?
20 minutes
What’s the serving size?
Serves 8
What do I need?
- 1 large cauliflower
- 400 g can chickpeas, rinsed and drained
- 1 small red onion, finely chopped
- 250 g cherry tomatoes, halved
- 1 continental cucumber, chopped
- 2 spring onions, green part only, chopped
- ¼ cup mint leaves, chopped
- ¼ cup flat leaf parsley, chopped
- Zest of ½ lemon, finely grated
- 1 cup feta, crumbled
For the Dressing
- 150 mL olive oil
- 75 mL red wine vinegar
- Juice of 1 lemon
- 1 tsp honey
- Pinch of salt
- Pinch of freshly ground black pepper
How do I make it?
- Make the cauliflower rice first. Ensure the cauliflower is completely dry before you begin. Chop the cauliflower into large pieces, including the stems. Discard the leaves. Add chopped cauliflower to a food processor and pulse until it has the texture of rice.
- Place cauliflower rice into a large mixing bowl with chickpeas, onion, tomatoes, cucumber, spring onions, mint, parsley, lemon zest, and feta.
- Add dressing ingredients to a bowl and whisk to combine.
- Pour dressing over salad and toss to combine. Serve immediately.
TOP TIPS
- When making the cauliflower rice you need to ensure that the cauliflower is completely dry.
- Process the cauliflower in the food processor in batches; this will ensure that it doesn’t become mushy from being over processed.
- You can make this salad ahead of time, but only add half the dressing, and cover and refrigerate. When ready to serve add remaining dressing and toss through the salad.
