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Cauliflower and Chickpea Salad with Cilantro-Mint Dressing

4 to 6 Servings

40 minutes

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The Afghan dish called shor nakhod—a toss of chickpeas and potatoes with a tangy, garlicky herbal puree—inspired this simple salad. Handfuls of fresh cilantro and mint, blitzed with garlic and vinegar, lend bright color, and a garnish of sliced red chilies brings spiciness and a stunning color contrast. Adding the herb dressing to the potful of steamed cauliflower and warmed chickpeas, then briefly cooking before allowing the mixture to cool for a few minutes, helps the ingredients absorb flavors. Serve warm or at room temperature. It’s a perfect foil for a rich main such as roasted or grilled beef, lamb, chicken, fatty fish or even a hearty curry or braise.

4 to 6



Don’t add the cauliflower to the pot until the water is boiling. If added early, the cauliflower will end up over- or unevenly cooked.

40 minutes


  • 2

    cups lightly packed fresh cilantro, divided

  • ¾

    cup lightly packed fresh mint


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Jonathan W.
March 3, 2023
Tasty weeknight dinner
I ended up cooking a lot longer than recipe said to get the water to evaporate enough until there was just a little left. I also added sliced up leftover chicken breast to make it a whole dinner for 2. It was very tasty with mild vinegar minty garlicy taste. Very easy to make and not a lot of cleanup for this light dinner. I’ll probably make again. Always looking for a good mostly veggie dish that’s keto friendly.
Stanislav Z.
January 29, 2023
Work in Progress
This is a new way of making cauliflower for me. I really was not sure how much liquid there should be in the pot at the end. I had probably half a cup but the cauliflower texture was “Al dente” for me. I really like the texture but my family did not share my enthusiasm: my wife thought it was too hard and my daughter thought it too mushy. I would probably put slightly less vinegar and all of the olive oil in the herb mixture.