Cauliflower Tabbouleh | Extension | West Virginia University

Ingredients

• 1 head “riced” cauliflower
• 1 14oz. can chickpeas rinsed
• 1 cucumber diced small
• 1 tomato, seeded and diced
• 1/2-1 cup chopped parsley
• 1/2 cup chopped mint
• 2 spring onions diced small
• 2 lemons juiced
• 6-7 tablespoons olive oil
• 1 teaspoon diced garlic
• 1 teaspoon salt
• 1/4 teaspoon pepper