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 – Fried Cauliflower, Chickpea and Swiss Chard

  • 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 good lunch salad, but it would also be a great side dish, appetizer/starter, or as part of a larger tapas menu
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Fried Cauliflower, Chickpea and Swiss Chard

This warm salad or side dish is healthy and filling – Vegan and Guten-Free

  • Author: Angela @ Vegangela.com
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 mins
  • Yield: 2-4 1x
  • Category: Salad, Side

Ingredients

Scale
  • 2 tbsp olive oil
  • 2 cups cauliflower florets
  • 1 can chickpeas, drained and rinsed
  • 4 cups swiss chard (silverbeet) leaves
  • 1 tbsp lemon juice
  • 1 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

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

16 thoughts on “Fried Cauliflower, Chickpea and Swiss Chard”

  1. I always try to leave a positive review but…This was truly grim
    My partner said if I ever give her this again then she would leave me.
    Looks great but tasted like an old sock….I am so very sorry to leave this review, but NEVER AGAIN.

    Reply
  2. 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
  3. 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
  4. 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
  5. 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
  6. 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

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