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Cauliflower-Chickpea Salad with Dill-Lemon Dressing

4 to 6 Servings

45 minutes

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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 to 6



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


  • 1

    pound cauliflower, broken into large florets, sliced about ⅛ inch thick

  • 4

    ounces white mushrooms, trimmed and sliced about ⅛ inch thick


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Kate L.
May 28, 2022
A big hit
I make this for every large gathering we have and it's always a huge hit. People love it and always ask for the recipe.
Jon S.
July 28, 2023
Seems odd at first blush, but it's a great, fresh take on cauliflower.
Diana L.

I made it but without SERRANO CHILIES (too spicy for my kid). It was just ok. Easy to do make and would work for a large party. I am saving this recipe. I may try chilies next time.

Nikita J.

Made this today and loved it! So creamy and light and fresh.

Megan G.

We ate this for lunch and gave it a 9/10! I did two chilies and it was runny nose spicy but so delicious.

Sandra H.

I made this for 4th of July picnic with jalapenos instead of serrano peppers. Everyone enjoyed it.

Jennifer B.

I guess I'm not a huge chickpea fan. A little of this salad goes a long way.

Scott P.

This is one of the best salads I've ever had or made.