Wednesday, March 11, 2015
Chickpea and Cauliflower Salad
Recipe from Everyday Food Magazine
Adapted and Husband-Tested in Alice’s Kitchen
We’ve found our new favorite salad!
It’s quick and easy to make too. I must confess that I’ve made it without roasting and I’ve made it roasting as well. We liked the salad BOTH ways. If you prefer lots of crunch, don’t bother with roasting the cauliflower. You can either eat the entire salad raw or you can roast just the chickpeas. (Roasting the chickpeas makes them crunchy. Roasting the cauliflower makes it tender.) Pack this meatless salad in your lunch box (or for a picnic) along with a piece of fruit, Baba Ghanoush and sugar snap peas!
1 can (15.5 oz.) chickpeas, rinsed and drained
½ head cauliflower, chopped into bite-sized pieces
1 Tablespoon olive oil
Kosher salt, to taste
Freshly ground pepper, to taste
2 Tablespoon red wine vinegar
¼ cup olive oil
3 Tablespoons capers, drained
½ cup chopped almonds, toasted and chopped
1/3 cup golden raisins
½ cup fresh parsley, chopped
If you decide to roast, preheat the oven to 475 F. On a rimmed baking sheet, toss together the chickpeas and cauliflower with 1 Tablespoon olive oil. Sprinkle with Kosher salt and freshly ground pepper. Roast for 20 minutes. (Roasting is optional. This salad can be eaten raw.)
Meanwhile, put 2 Tablespoons red wine vinegar and ¼ cup olive oil in a jar with a lid. Shake vigorously and then set aside.
Put the capers, almonds, raisins and parsley in a large bowl. When the chickpeas and cauliflower are golden browned from roasting, add them to the large bowl. Pour the red wine vinegar/olive oil mixture over the salad and toss. Serve at room temperature or chilled.