The creamy homemade yogurt dressing served over this cauliflower and chickpea salad is sure to have you coming back for more. If you're looking for a great veggie side, this is the one! Try this delicious cauliflower salad recipe today.
What do I need ?
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
8 cups small cauliflower florets (about 1 head)
1 cup rinsed canned chickpeas (garbanzo beans)
2 green onions, thinly sliced
1/4 cup chopped Italian parsley
1/3 cup plain nonfat Greek-style yogurt
1/4 cup Kraft Italian Zesty Lime Dressing
2 Tbsp. tahini
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How do I make it ?
Cook cauliflower in boiling water in large saucepan 5 min. or until crisp-tender; drain. Rinse with cold water; drain well. Place in large bowl.
Add chickpeas, onions and parsley; mix lightly.
Mix remaining ingredients until blended; drizzle over salad.
Kraft Kitchen Tips!
Add 1 minced garlic clove to dressing mixture before drizzling over salad.
Calories From Fat
% Daily Value
Fat 4 g
Saturated fat 0.5 g
Cholesterol 0 mg
Sodium 135 mg
Carbohydrate 13 g
Fibre 4 g
Sugars 3 g
Protein 5 g
8 servings, 1 cup (250 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.