A delicious, fresh and healthy salad served with seasonal asparagus. This easy dish is a great way to add extra veggies to your midweek meal and or leftovers for lunch the next day.
Makes: Serves 2-4
400g cauliflower rice
400g of chickpeas
180g sprouted lentils
16 plum tomatoes (red/yellow)
1 red onion, thinly sliced
Juice of 1 ½ lemons
Handful of parsley, chopped
Salt, to taste
2 tbsp. CHOC Chick cacao butter (20g/16 beans)
Melt the cacao butter in a small pan over a medium to high heat. Add in the asparagus and fry for 5 minutes. Set to one side.
In a large bowl toss together all of the ingredients for the salad with the fresh lemon juice and cacao butter.
Serve the asparagus with the tabbouleh salad with fresh mint and additional parsley (optional)
vegan | dairy free | entertaining