Cauliflower Tabouli with Chickpeas

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Cauliflower Tabbouli with Chickpeas

Yield 4

ingredients

• 4 cups frozen riced cauliflower, thawed and squeezed of water
• 2 Persian cucumbers, small dice
• 2 tablespoons finely diced red onion
• ¼ cup finely chopped fresh parsley
• 1½ tablespoons chopped fresh mint leaves
• ½ cup diced tomato
• ½ tablespoon extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 4 teaspoons red wine vinegar
• ½ teaspoon kosher salt
• 15-ounce can chickpeas, rinsed and drained

Instructions

1. Place the riced cauliflower in a large bowl and add the cucumber, onion. parsley, mint, tomato, chickpeas, olive oil, lemon juice, vinegar, and salt. Toss well and refrigerate until chilled.
2. Divide the salad among 4 bowls or airtight containers.

Nutrition Facts

Calories

214

Fat

5 g

Sat. Fat

1 g

Carbs

33 g

Fiber

10 g

Net carbs

23 g

Sugar

8 g

Protein

12 g

Sodium

339 mg

Cholesterol

0 mg