Cauliflower ‘Rice’, Roasted Peppers/Onions, Marinated Swiss Chard & Pistachios.
Drizzle over a little olive oil.
- Cauliflower, pulsed into small pieces using a food processor (S-blade)
- Turmeric, 2 teaspoons
- Red onion, chopped into wedges
- Bell Peppers, cut in half and seeded
- Swiss Chard, sliced into thin ribbons
- Cooked chickpeas, either cooked from scratch or from a BPA-free can (Eden Organics is a good brand)
- Fresh parsley, roughly chopped
- Pistachos, roughly chopped
- See how to make cauliflower ‘rice/couscous’ in my post HERE. Season the cauliflower ‘couscous’ with 2 teaspoons of turmeric, salt & pepper. Sauté until tender while maintaining some bite – about 7 minutes.
- Marinate the swiss chard in fresh lemon juice, olive oil, salt & pepper. You want the greens to tenderize a bit, making it easier to eat together with the other salad components.
- Roast the red onion and peppers with salt, pepper and a little olive oil in a 350 degree oven until tender. The onions will be ready in about 10 minutes (take them out), and the peppers will be ready in 20 minutes. Let the peppers cool, then slice into strips.
- Coat the cooked chickpeas in lemon juice, olive oil, Za’atar, salt & pepper.
- Assemble the dish by layering about a cup of cauliflower couscous as the base, then add about a 1/4 cup of chickpeas, and a handful of roasted pepper and onion pieces. Sprinkle over a small handful of chopped parsley (about 2 tbsp), and chopped pistachios (about 2 tbsp). Drizzle over a little olive oil and ENJOY!
NOTE: If you don’t like the texture of roasted pepper skins, you can certainly peel them off after they’ve cooled. If you dislike the skins on chickpeas, feel free to de-shell them. I prefer eating whole foods in their entirety, with peels and skins in tact, as these components contain plenty of nutrients and fiber!
– Swiss Chard is packed with vitamins A, C, K, B Vitamins, iron, magnesium, potassium, calcium, fiber and amino acids. This is a delicious, sweet, earthy green that is wonderful eaten raw or lightly cooked!
– Chickpeas are a good source of protein, B vitamins, vitamin A, iron, calcium, magnesium, potassium, zinc, selenium, and fiber.
– Red bell peppers are especially packed with vitamins A and C, and contain vitamin E, B vitamins, magnesium, potassium, iron, and fiber.
– Pistachios are rich in protein, iron, calcium, vitamins A, C, B vitamins, and fiber.