Cauliflower-Chickpea Salad with Dill-Lemon Dressing | Christopher Kimball’s Milk Street

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A dill-lemon dressing with plenty of acid adds tang—and texture—to a simple salad

Cauliflower-Chickpea Salad with Dill-Lemon Dressing

Appears in May-June 2021

45 minutes

Cauliflower-Chickpea Salad with Dill-Lemon Dressing

This unique salad of raw cauliflower and mushrooms tossed with sliced radishes, chickpeas and a yogurt dressing is a simplified version of a recipe from “Bar Tartine” by Nicolaus Balla and Cortney Burns. With a wide array of flavors and textures—from sweet to spicy and crisp to creamy—the dish is deliciously complex, and each forkful is different from the last. All of the vegetables are uncooked and the chickpeas are canned, so the vegetable prep is the most time-consuming aspect of the salad. If you own a mandoline, this is a perfect opportunity to use it. Otherwise, a sharp chef’s knife and slicing skills get the job done, too. This is a great accompaniment to kebabs or grilled chicken or lamb, or offer it as a light vegetarian main with warmed flatbread alongside.

4-6

Servings

Tip

Don’t skip the step of salting the vegetables. The salt wilts them just enough to remove their rawness but allows them to retain their fresh, crisp texture and flavor. Before dressing the veggies, there’s no need to drain off any liquid they release.

45 minutes

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