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Mediterranean Chickpea Salad

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Total Time 35 minutes
Calories 350 kcal

Ingredients
  

For the Salad:

  • 2 15-ounce cans chickpeas, drained and rinsed
  • 1 large cucumber diced
  • 1/4 cup red onion diced
  • 1/4 cup finely chopped parsley
  • 1/4 cup unsweetened coconut flakes for added nutty crunch

For the Lemon Vinaigrette:

  • 1/4 cup olive oil
  • Juice of 1 lemon
  • 1 teaspoon honey or maple syrup
  • Sea salt to taste
  • Black pepper to taste (omit for strict AIP)

For the Cauliflower-Based "Cheese":

  • 1 cup cauliflower florets
  • 1/4 cup coconut cream from the top of a refrigerated can of coconut milk
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • Sea salt to taste

Instructions
 

  • Steam the cauliflower florets until tender, about 10 minutes. Alternatively, boil the cauliflower if preferred.
  • Allow the steamed cauliflower to cool slightly.
  • Transfer the cooled cauliflower to a blender or food processor. Add the coconut cream, olive oil, apple cider vinegar, and sea salt. Blend until smooth and creamy. Stop and scrape down the sides of the blender if needed. Adjust seasoning to taste. Set aside.
  • In a large mixing bowl, combine the drained and rinsed chickpeas, diced cucumber, diced red onion, and finely chopped parsley. Add the unsweetened coconut flakes.
  • In a small bowl, whisk together the olive oil, lemon juice, honey or maple syrup, and sea salt. If using black pepper, add it to the vinaigrette. (Omit if following strict AIP guidelines.)
  • Pour the lemon vinaigrette over the chickpea mixture in the large bowl. Toss gently to coat all ingredients evenly.
  • Spoon the cauliflower-based cheese into the bowl with the salad. Gently fold the cheese into the salad until well combined, being careful not to overmix.
  • Taste the salad and adjust the seasoning with additional sea salt or honey/maple syrup if needed. Serve chilled or at room temperature. Garnish with additional parsley or coconut flakes if desired.