Romanesco & Chickpea Salad
Author: 
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 1 Large Romenesco (Cut into Bite Sized Chunks)
  • 1 15oz. Can Chickpeas (Drained and Rinsed)
  • 2 Small Shallots (Halved and Sliced)
  • 4 Radishes (Halved and Sliced)
  • 1 Small Bunch Fresh Mint (Leaves)
  • ¼ Cup Dried Currants
  • 2 Tbsp Hemp Hearts (optional)
  • ¼ Cup Sun Flower Seeds
  • ----------
  • Dressing-
  • Horseradish Mustard
  • ¼ Cup Olive Oil
  • 2 Tbsp Red Wine Vinegar
  • 1 Lemon (Juiced)
Instructions
  1. Put a large pot of water on to boil.
  2. Wash and prepare all fresh produce while you wait for the water to boil.
  3. Place several ice cubes into a large bowl and fill with cold water.
  4. Blanch the romanesco. Boil the romanesco chunks for 3 minutes and plunge immediately into the ice water to cool. Work in batches if necessary. Drain the romanesco when it has cooled.
  5. Make the dressing. In a small bowl, combine all the ingredients for the dressing and whisk until well incorporated.
  6. Make the Salad. In a large bowl, combine all the ingredients for the salad and toss to combine.
  7. Drizzle a small amount of the dressing over the salad and toss again.
  8. Serve in bowls with extra dressing if desired.
  9. Enjoy!
Recipe by Meatless Makeovers at https://www.meatlessmakeovers.com/romanesco-chickpea-salad/