1) Cut cauliflower in florets and steam until just tender, about 3 minutes. Cool.
2) While cauliflower is cooling, prep the tomatoes, chickpeas, and red onion and place in a bowl with the cooled cauliflower.
3) Whisk together the salad dressing ingredients, and pour over salad then toss with cilantro. Place in refrigerator to chill for at least 15 minutes.
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|Serving Size: 1 Serving (205g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 40 (32%)|
|Amt Per Serving||% DV|
|Total Fat 4.5g||6 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 25.4mg||1 %|
|Potassium 439.4mg||12 %|
|Total Carbohydrate 18.1g||5 %|
|Dietary Fiber 5.5g||22 %|
|Sugars, other 12.6g|
|Protein 5.5g||8 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 126
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