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Cauliflower and Chickpea Salad with Cilantro-Mint Dressing

Cauliflower and Chickpea Salad with Cilantro-Mint Dressing

Steaming bowls of tender chickpeas and potatoes, doused with tangy sauces—the Afghani street food shor nakhod—inspired this freshly flavorful bowl of chickpea and cauliflower.

By Courtney HillDecember 6, 2022

  • Makes
    4 to 6 Servings
  • Cook Time
    40 minutes
  • Rating

The Afghan dish called shor nakhod—a toss of chickpeas and potatoes with a tangy, garlicky herbal puree—inspired this simple salad. Handfuls of fresh cilantro and mint, blitzed with garlic and vinegar, lend bright color, and a garnish of sliced red chilies brings spiciness and a stunning color contrast. Adding the herb dressing to the potful of steamed cauliflower and warmed chickpeas, then briefly cooking before allowing the mixture to cool for a few minutes, helps the ingredients absorb flavors. Serve warm or at room temperature. It’s a perfect foil for a rich main such as roasted or grilled beef, lamb, chicken, fatty fish or even a hearty curry or braise.

Tip

Don’t add the cauliflower to the pot until the water is boiling. If added early, the cauliflower will end up over- or unevenly cooked.

Ingredients
  • 2

    cups lightly packed fresh cilantro, divided

  • ¾

    cup lightly packed fresh mint

  • ½

    cup white vinegar

  • 3

    medium garlic cloves, smashed and peeled

  •  

    Kosher salt and ground black pepper

  • 2

    tablespoons extra-virgin olive oil

  • 1

    2-pound head cauliflower, trimmed, cored and cut into 1-inch florets

  • 1

    15½-ounce can chickpeas, rinsed and drained

  • 1

    Fresno or jalapeño chili, stemmed, seeded and thinly sliced

Step 1

In a blender, combine 1½ cups of the cilantro, the mint, vinegar, garlic, ¼ cup water and ¼ teaspoon each salt and pepper. Blend on high, scraping the blender jar as needed, until bright green and smooth, about 1 minute; set the herb puree aside.

Step 2

In a large Dutch oven over medium-­high, combine the oil, 1¼ cups water and ½ teaspoon salt. Cover and bring to a boil, stir in the cauliflower and return to a boil. Re-cover and cook, stirring once or twice, until the cauliflower is tender-crisp, 5 to 7 minutes; a little water will remain in the pot.

Step 3

Stir in the chickpeas and herb puree. Cook, uncovered and stirring gently, until the chickpeas are heated through and the cauliflower begins to absorb the sauce, about 2 minutes. Transfer to a serving dish, then cool for about 15 minutes.

Step 4

Stir in the chili and remaining ½ cup cilantro. Taste and season with salt and pepper. Serve warm or at room temperature.

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