Cauliflower, Chickpea and Pesto Salad

This is a salad using raw cauliflower. Please feel free to use different ingredients for mixing in with the cauliflower, such as red/green peppers, edamame, tofu, different types of beans, corn, and red onion. For more healthy, gluten-free, low-GI, pesco-vegetarian recipes, please visit my blog, www.innerharmonynutrition.com.

• Ready In: 15 mins
• Serves: 8

Ingredients

• 1  head cauliflower
• 2  tomatoes
• 4  green onions, chopped
• 1 (15 ounce) can garbanzo beans, beans, rinsed and drained (chickpea, or you can cook on your own)
• 1⁄2-3⁄4 cup pesto sauce (home-made or store-bought)
•  black pepper

Directions

1. Cut cauliflower into florets. Add them to the food processor and process until finely ground.
2. Dice one tomato and slice another tomato for garnishing.
3. In a large bowl, place the processed cauliflower, diced tomato, green onion, and garbanzo beans and mix.
4. Add 1/2 cup pesto and mix. Taste and add more pesto if needed. Season with black pepper.
5. Arrange the salad on a plate with tomato slices. Infuse love and serve!