Date posted: 17/07/2018

d’Arta cauliflower rice salad with pomegranate and chickpeas

  • Serves 4
Votes: 0 Average: 0


Greens fresh frozen cauliflower rice 1kg
Chickpeas 300g
Lime juice 1
Almonds, chopped and roasted 4 tbsp
2 pomegranates Seeds of
Sundried tomatoes, chopped 12
Black pepper, salt, ras-el-hanout spice mix to season
Olive oil 6 tbsp
Mint chopped (and some leaves for decoration)
Coriander, chopped to garnish


  1. Heat the oil in a large pan and stir-fry the frozen cauliflower for 5 to 8 minutes.
  2. Add the chickpeas and continue to stir for 2 minutes.
  3. Remove from heat, and season with pepper, salt and ras-el-hanout spice mix.
  4. Add the sundried tomatoes, the pomegranate seeds and the roasted almonds.
  5. Mix 6 spoons of olive oil with the lime juice and finish with the herbs to taste.
  6. Can be served as a salad, or as side dish.
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