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Chickpea cauliflower rice salad

Chickpea cauliflower rice salad

Cooking time


1 ½ c (375 ml) Arctic Gardens cauliflower rice

1 can 3.5 oz (106 ml) Bonduelle CHICKPEAS

1 Lebanese cucumbers, sliced

Maple curry dressing:

1 tbsp (15 ml) canola oil

1/2 tsp (5 ml) Dijon mustard

2 tsp (10 ml) white or cider vinegar

2 tsp (10 ml) maple syrup

2 tsp (10 ml) freshly chopped or dried chives

1/4 tsp (1 ml) curry powder

Salt and freshly ground pepper


In a saucepan, bring salted water to a boil and cook the cauliflower rice for 2 minutes. Drain with a sieve and cool under cold water. Drain well again.

In a bowl, whisk the dressing ingredients. Adjust curry to taste and season generously.

Add remaining ingredients, stir and serve.

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