Chickpea cauliflower rice salad
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.