Low Carb Cauliflower Salad

Perfect weekend lunch

This Low Carb Cauliflower salad is so versatile. You can enjoy it on its own or as a side to your BBQ.

Using cauliflower instead of a grain reduces the total carbohydrate content of the salad, but still leaves it feeling like a nice and hearty salad.

Make a big batch and it will keep in the fridge for easy lunches throughout the week.

Serves 4

10 Minutes

Ingredients

1 can (400gm) chickpeas, drained

1 cauliflower

2 Lebanese cucumbers, diced

1/2 punnet of cherry tomatoes, halved

150gm feta, crumbled or diced

1 teaspoon of lemon zest

juice of 1/2 lemon

1 Tablespoon olive oil

1/2 bunch fresh basil, roughly chopped

Sea salt and pepper to taste.

Directions

• Chop the cauliflower into pieces and place into a food processor.

• Pulse a couple of time until the cauliflower is crumbled.

• Heat 1 tablespoon of olive oil in a fry pan and lightly cook the cauliflower until it is tender. Allow it to cool.

• To make the dressing, mix the lemon juice, olive oil, salt and pepper together.

• Toss the cauliflower, tomato, cucumber, chickpeas, feta, basil and lemon zest together.

• Drizzle with the salad dressing

• Ready to serve