Serves 4 to 6
For the chickpeas:
1 1/2 cups cooked chickpeas
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1/4 teaspoon fine sea salt
1 tablespoon olive oil
For the dressing:
2 tablespoons fresh lemon juice
1/2 teaspoon dijon style mustard
1 clove of garlic, minced
1/2 teaspoon fine sea salt
1/4 cup extra virgin olive oil
For the salad:
1 large head cauliflower, cut into florets
1 1/2 cups cherry tomatoes, sliced in half
1/2 red onion, diced
1/3 cup kalamata olives, finely chopped
1 English cucumber, finely chopped
1 cup parsley, finely chopped
1/3 cup pine nuts
1/4 teaspoon crushed red pepper flakes
Salt and pepper to taste
Preheat the oven to 400°F. In a bowl, combine the chickpeas with spices and oil. Lay them in a single layer on a parchment-lined baking sheet and bake in the oven until slightly browned and crisp, about 35 to 40 minutes. Toss chickpeas halfway through cooking time.
To make the dressing, combine the lemon juice, mustard, garlic and salt in a bowl. Drizzle in olive oil while whisking continuously. Taste and adjust seasonings if needed. Set aside.
Place the cauliflower florets in the bowl of a large food processor. Pulse until the cauliflower reaches a fine, crumbled consistency. Be careful not to over process; you don’t want to puree the cauliflower at all.
Transfer the cauliflower to a large bowl and combine with the cherry tomatoes, onion, olives, cucumber, parsley, pine nuts, and crushed red pepper flakes. Toss well. Slowly drizzle with dressing and season to taste with salt and pepper. Once seasoned add roasted chickpeas and serve.