Ingredients

2 x 400g cans chickpeas, rinsed, drained
1/2 (330g) cauliflower, cut into large florets
3 small tomatoes, seeded, finely chopped
100g (1 cup) walnuts, roasted, finely chopped
2 small shallots or spring onions, finely chopped
1 bunch flat-leaf parsley, leaves picked, roughly chopped
1/2 bunch coriander, leaves picked, roughly chopped
1 lemon, juiced
2 tablespoons extra virgin olive oil
lemon quarters, to serve

Method

Process half the chickpeas in a food processor until roughly chopped, then transfer to a large bowl.

Repeat with remaining chickpeas.

Using your hands, twist stems from cauliflower tops, discard stems, then crumble tops into small pieces into the bowl with the chickpeas.

Add remaining ingredients to bowl, season with salt and pepper, then toss to combine.

Stand for 15 minutes to allow the flavours to infuse, then serve with lemon

Serves 4