Ingredients
1 head cauliflower, florets cut
2 cups cooked chickpeas (canned or boiled)
2 sprigs fresh parsley, finely chopped
1 small red onion, thinly sliced
2 tablespoons extra virgin olive oil
Zest and juice of 1 lemon
1 teaspoon ground cumin
1/2 teaspoon kosher salt
Freshly ground black pepper
Instructions
Preheat oven to 425°F (220°C)
Toss cauliflower florets with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Spread on a baking sheet and roast for 20 minutes
In a bowl, combine chickpeas with remaining 1 tablespoon olive oil and a light sprinkle of salt. Roast alongside cauliflower for 5 minutes, until slightly toasted
Meanwhile, mix lemon zest, lemon juice, cumin, and remaining salt in a separate bowl to create dressing
After roasted ingredients cool, add roasted Cauliflower, chickpeas, and red onion to a large bowl. Fold in dressing just before serving or chill for 30 minutes to let flavors meld
Finely stir in chopped parsley, adjusting lemon juice or olive oil for desired brightness
Notes
Store in an airtight container for up 3 days
Dressing improves overnight in the fridge
Substitute 1/2 cup chickpeas with grilled eggplant slices for texture variation
Add halal chickpea paste (1-2 tbsp) for creamier dressing
- Prep Time: 15
- Cook Time: 25
- Category: Mediterranean Table
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 0g
- Sodium: 800mg
- Fat: 11g
- Saturated Fat: 1.5g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg