Prepare the Cauliflower: Cut away the leaves and core from the cauliflower. Break or cut the cauliflower into small florets and place them in a large bowl.
Season the Cauliflower: Season the florets with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Toss to mix evenly.
Make the Dressing: In a separate bowl, whisk together the lemon zest, lemon juice, olive oil, red pepper flakes (if using), and a pinch of salt until well combined.
Combine Ingredients: Add the chickpeas, chopped herbs, and optional pickled onions to the bowl with the cauliflower. Pour the dressing over the salad and toss gently to coat everything evenly.
Marinate: For the best flavor, let the salad marinate in the fridge for at least 30 minutes (or up to 5 days). This allows the flavors to meld together.
Serve: Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed. Serve chilled or at room temperature.
Tips: Customization: Feel free to add other ingredients such as diced cucumber, bell peppers, or avocado for added texture and flavor.
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