in pursuit of more

living with just a little less

Chickpea Cauliflower Salad with Basil Dijon Dressing

On any given day our lives can change. They can change for the better, and they can also change in a way that forces growth (aka something not so wonderful happens).

Many of us are here in the blog world because we seek something extra in this life. When I started IPOM I can honestly tell you I didn’t realize the sheer depth of the people & passion I would find here (but I surely did suspect & believe it existed). Friends from all over the world who are sharing tidbits of their lives with others.

Whether it is food, art, adventure, or just a few thoughts here and there, I’ve been so pleased to find such endless inspiration as a result of sharing my own passions. With friends, life is always made easier. And with passion, life becomes rich. When there is love and passion in life, there is nothing that can’t be overcome (IMO, of course).

This gorgeous salad is as simple as simple can be. Combine chickpeas with a few chopped fresh veggies and drown them in what is possibly the most delicious dressing on the planet.

This basil dressing is a variation on the dressing I shared at the Healthy Diva here, and features a little more basil this time to honour the bountiful basil plants that are gracing many a patio garden and planter at this time of year.

Basil makes everything it touches taste utterly sophisticated, and once you try this dressing, you’ll want to try it on everything from pasta salad to fresh greens to simple garden tomato salads. I highly encourage this, as we’ve been at it all week.

Chickpea Cauliflower Salad with Basil Dijon Dressing:

(2) cups cooked chickpeas (one 398ml can)
(1) red pepper, diced
(1) head cauliflower
(1) bunch green onions, chopped (greens only)
(1) clove garlic, minced
(1) 398ml can artichoke hearts, quartered

Basil Vinaigrette:

(1) entire bunch basil
(1) cup good olive oil
(1/2) cup red wine vinegar
(4) tbsp Dijon mustard
(3) tbsp sugar (brown or white)
(1) tbsp salt
(1) clove garlic
(1/2) cup water

Start by cleaning and chopping the cauliflower into medium florets. Put up to steam in a little water, and cook 3-4 minutes until just soft. Remove from heat and rinse with cold water or in an ice water bath to cool. Set aside to drain in a colander until ready to use.

Combine all ingredients for the dressing in a blender (or in a large bowl with a hand blender) and blend until very well combined. Transfer to a clean jar.Β Combine chickpeas, chopped red pepper, green onions, and minced garlic in a bowl. Add the cauliflower by hand, breaking into small pieces as you go with your hands.

Pour (1/3) to (1/2) cup of the vinaigrette into the bowl and mix gently with a large spoon to combine. If you are too vigorous with the mixing you can break the cauliflower pieces. Add more dressing as desired and save the remainder for later – there are so many uses for it – and this recipe makes a generous amount.

Serve in a bowl garnished with quartered artichoke hearts. Set aside as many or as few artichoke hearts as you like and add to each serving on top or to the bowl. This fibre and flavour filled salad will keep in the fridge for up to a week and will get better with age. We enjoyed it several days later with some hot whole wheat pasta added. Amazing!

75 responses to “Chickpea Cauliflower Salad with Basil Dijon Dressing

    1. Hi J!! Would you believe we are in the 13 sleeps to go area? Honestly! The excitement is getting ‘pinch me’ worthy every day….it’s so close!
      Aren’t those peppers gorgeous? Must be summer! πŸ™‚ xox

        1. Well since you ask (I would!), though I’d LOVE to visit my new Australian pals one day (seriously) – we are off to France as a family in less than 3 weeks! Pinch me, right?!

  1. Already been to the store….rats..this looks like a refreshing summer lunch…Next week with organic chick peas. I have been enjoying a Quinoa Kale (with chick peas) dish. This will be a nice change of pace…Thanks..

  2. May I ask, please? Is it really 3 table spoons of sugar????? … and 1 table spoon of salt?????? … 4 table spoons of Dijon????? ,, I agree with the mustard… I love Dijon but sugar and salt…. isn’t it a lot?

    1. Of course you can ask! This dressing makes a generous amount to last all week – the proportions are all right, and though it might look hefty, it gets spread quite thin. Feel free to adjust amounts and sub the sugar for any sweetener you like. Enjoy, and thanks for stopping by!

  3. Such a beautiful simple summer salad, the basil dressing sounds amazing – i too have an over abundance of Basil bursting from the Garden, it gets tossed into everything – I never thought of making a dressing with fresh basil, so inspiring – lpve the quote “if you judge people you have no time to love them” thank you for sharing a little bot of yourself with us Shira!

    1. Thanks Heather – isn’t that quote amazing?! I so enjoy such simple words – happy you do too! Your basil sounds divine – you are so lucky, it is so good blended like this, enjoy!

  4. Looks amazing Shira! I love that dressing you shared with my readers, so no doubt this one will be fab too!!! I froze a whole bunch of basil during summer so I can dress things up during our winter time. Right now I’m loving warm salads like roast pumpkin and kale, with this yummy pomegranate dressing

  5. what a wonderful salad recipe! I had all the ingredients for it in the fridge until last evening when i decided to shape some falafel balls and stick them in the dehydrator until this morningn so i would have an easy and delicious lunch. definitely have to buy another can of chickpeas and make this salad tomorrow!!!

      1. i am just trying to make my comments more interesting so you actualy enjoy reading them πŸ™‚ another way of letting you know that you inspire my cooking creativity πŸ™‚

    1. Would you believe your second comment went to spam? Trust me friend – seeing your gorgeous gravatar always makes me smile wide! Love each and every time you pop in, and that makes me really happy to hear! xxox

  6. Looks amazing, Shira! I made a basil dressing a few days ago, it works very well, doesn’t it? I’m not the biggest fan of basil to be honest… but it does have a very nice taste for dressings etc. Lovely. I’ve still got cauliflower envy. A recipe truly is brewing now πŸ˜€

    1. Thanks Nick! I know, lots of cauli over here these days, it’s been great fun to re-discover this fave from my childhood – can’t wait to see what you come up with! πŸ™‚

  7. Ah-ha!! Jotting down recipe now. I think I have all the needed ingredients! I plan to give it a shot tomorrow. The colors are so pretty. Shira, have you tried it with raw cauliflower? Just curious. I’ll report back later on this week. Again, thanks!! T. (I love the Robert Frost quote. I also love chickpeas. Confession: I could eat them straight out of can!!)

    1. I think raw would be delicious T! I’d love to hear how that turns out! Do keep me posted…we are on the countdown now to France..less than 2 weeks! PS – out of the can is one of my little secrets too πŸ™‚

  8. hey Shira – this looks so awesome. Maybe it will convince John (and the boys) that he likes cauliflower. Question for you: how long will the dressing last? Can I save it in the fridge for 2 or 3 days?

    1. I know, right? I think this could be the ticket – they just don’t know it yet, and hey – if my guy can eat kale, your boys could be all about the cauliflower and surprise all of us! πŸ™‚ And yes, glad you asked, the dressing keeps for up to a week in the fridge (I should really add this to the post)! It’s good on so many things!

  9. Shira, that dressing looks so good I want to drink it, and the salad is right up my alley! I can understand why you’ve been into it all week! I haven’t bought a store bought dressing in nearly a year and can’t say I ever will again unless emergency strikes! Homemade is infinitely better!

    1. Honestly Somer, this dressing is good on everything – I’m on the 3rd batch already and have already racked up 3-4 uses for it that are almost blog worthy πŸ™‚ Knowing you and your energy, I am not surprised you are committed to the good stuff one little bit… πŸ˜‰ xo

  10. Oh WOW! THAT was super fresh! I didn’t havw cauliflower so I sub’d w/ broccoli and it was delicious. I brought it to a cook out & it was a huge hit. I also make a black bean salad w/ lime, green or red onions, cucumber and a little sea salt & Cholula hot sauce….Mmmmm! Love the freshness of summer!

    1. Your black bean salad sounds fabulous Megan – and oddly enough almost to a tee an upcoming post (enjoyed it tonight actually!) – I’m with you, summer is incredible! I’m so happy to hear it was a hit, and impressed you made it so soon! Broccoli sounds just as good as cauli – YUM! πŸ™‚ πŸ™‚

  11. Wow Shira, that looks gorgeous! and lucky you that you have homegrown basil!! you’re right — it ups the sophistication level of any meal:) and i agree, if you’ve got love and passion in your life, you’re very blessed. Thanks for a wonderful post! have a great afternoon!

  12. Such a delightful combination of good good things! (But of course you didn’t need me to tell you that! You’re forever coming up with good good things! Including some of the most inspiring, delicious quotes!) Who is it who said, “A life without salad, is a life void of meaning”? (mm, that might have been me.) We’re eating every kind of salad we can dig our forks or chopsticks into lately! Soon it’ll be this one! πŸ™‚

    1. I love your saying Spree! “A life without salad….” would be very difficult for me! I am so grateful to enjoy them everyday, I hope you and the loved ones enjoy this one! xox

  13. This looks fantastic Shira! I am absolutely loving basil and salads right now. I have been having salads daily, usually with a tahini, nutritional yeast and lemon juice dressing and basil has been featured prominently in my smoothies- just makes every one feel all fancy. You are very right about basil making everything sophisticated.

    Definitely bookmarking this- I would smother everything in that sauce!

    1. I’ve heard of basil added to smoothies too Gabby – sounds yummy! I might just give that a go as I have really enjoyed blending mint with my fruit lately (watermelon? yum!). πŸ™‚

  14. This salad seems yummy! I was looking for something like that, I’m getting bored of the classic green leaves-tomatoes-balsamic-olive oil so thank you!

    1. It’s fabulous – enjoy! Too funny – I’m just about to post a greens-leaves-tomatoes-balsamic-olive oil – we are on the same page! Thanks for stopping by!

  15. I just discovered your blog and am already in love! I LOVE the idea of living simpler (something I’m really working on and craving lately) and your recipes look AMAZING! I also love the look of your blog- the beautiful photos, inspiring quotes along the way, and how fresh and simple (but delicious!) everything looks!! I can’t wait to try some of your yummy creations and I will continue to come back for inspiration… in more ways than one! Thank you!

    1. Thanks so much Jessy! SO happy to have you by and am thrilled you like what you see! Do keep me posted if you’ve any questions for me along the way! :)Happy creating!

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