Fried Cauliflower, Chickpea and Swiss Chard

Back in December, I enjoyed a lovely salad of fried cauliflower, chickpeas and silverbeet at Bodega Tapas Bar here in Sydney. It was hardy yet light with highlights of fresh lemon and toasted cumin seeds. As you can tell, I was making a mental note of the ingredients and flavors because I figured that it would be simple enough to replicate at home. My version appears below and it’s very yummy – if I do say so myself – and pretty close to the original.

Fried Cauliflower, Chickpea and Swiss Chard - Vegan and Gluten-Free

Notes

  • You could certainly add onion and garlic to this, but I found it great as-is
  • You could substitute kale, spinach, or other leafy greens for the swiss chard (silverbeet)
  • This is a great lunch salad, but it would also be a great side dish, appetizer/starter, or as part of a larger tapas menu
Fried Cauliflower, Chickpea and Swiss Chard
 
Prep time
Cook time
Total time
 
This warm salad or side dish is healthy and filling - Vegan and Guten-Free
Author:
Recipe type: Salad, Side
Serves: 2-4
Ingredients
  • 2 tbsp olive oil
  • 2 cups cauliflower florets
  • 1 can chickpeas, drained and rinsed
  • 4 cups swiss chard (silverbeet) leaves
  • 1 tbsp lemon juice
  • 2 tsp cumin seeds (or ground cumin)
  • salt & pepper, to taste
Instructions
  1. Heat olive oil in a large frying pan over medium-low heat. Add cauliflower and fry until softened and golden-brown, about 5 minutes.
  2. Add chickpeas and cumin seeds, and fry for an additional 3 minutes.
  3. Add swiss chard and lemon juice, and fry until wilted, about 2 minutes.
  4. Season with salt & pepper, and drizzle with additional olive oil (if desired).
Notes
Serves: 2 main salads, 4 side dishes

Fried Cauliflower, Chickpea and Swiss Chard - Vegan and Gluten-Free

14 Comments

  1. I love warm salads (particularly on a cool, grey rainy day like today)! I especially like them when the veggies may be just past their prime for a salad but can be salvaged with a light toss over heat.

    Reply
    • vegangela says:

      Agreed, it’s a great way to use-up older veggies. This one tastes so exotic – I love it!

      Reply
  2. Ellie says:

    If I use ground cumin instead of cumin seeds, should I reduce the quantity? Also, if I use ground instead, should it be added later in the cooking process? I’m sorry for all of the questions!

    Thanks! :-)

    Reply
    • vegangela says:

      Hi Ellie – Hope I’m not too late… I say keep it the same amount… let me know how it goes for you!

      Reply
  3. Shemeez says:

    I made this salad and boy was it yummy!
    Thanx for the great recipe:)

    Reply
    • vegangela says:

      So glad you liked it – thanks for letting me know :)

      Reply
  4. Lara says:

    I’m making this tomorrow. Maybe today if I feel like going to the market for Swiss chard.

    Reply
    • vegangela says:

      Let me know if you ended up making it :)

      Reply
  5. Lia Negrete says:

    I just made it this recipe and thank you so much and I am so sorry for not taking a photo to share ,me and my boyfriend just ate it up so fast. Thank you xoxoxo

    Reply
    • vegangela says:

      Glad you liked it! Thanks for stopping by :)

      Reply
  6. Shannon says:

    Hi Angela – I just linked to this recipe in my latest blog post on inspiring ways to incorporate more greens into my diet. I can’t wait to try it out, it looks delicious, and the “warm” greens recipes are always so interesting. Thanks for continuing to be an inspiration to a new Vegan!

    Reply
    • vegangela says:

      Hi Shannon – thanks so much for including it in your post. I’ve bookmarked the other recipes to try soon. We can all use more greens in our life :)

      Reply
  7. Alejandra says:

    I was looking for a vegan recipe with silverbeet to diversify my diet and I found yours… I am cooking it right now and its looking delicious!! thank you.

    Reply
    • vegangela says:

      It’s a simple recipe but I hope you liked it :)

      Reply
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