Ingredients

• 1 small cauliflower, raw
• 1 cup Mushrooms, very thinly sliced
• 1 cup frozen Peas, thawed
• 1 cup Celery, finely diced
• 1 cup Cooked Chickpeas (Garbanzo beans)
• 2 small Onions, diced
• 6 Eggs, hardboiled, halved
• 2 Tomatoes, quartered

Sauce

• 1/2 cup Mayonnaise
• 1 Tbs. Dijon Mustard
• 1/4 tsp. Cumin
• Salt and Pepper
• Bit of Vinegar or Lemon juice

Description

Break the cauliflower into small flowerets. Slice the mushrooms into very thin slices. Add 1 cup frozen peas, thawed. Dice the celery into small pieces and add the drained chickpeas and diced onions.

Pour the salad dressing over the salad and toss. Serve on a bed of lettuce, garnished with tomato slices and the eggs cut in half.