Mediterranean Cauliflower Couscous Salad

Yield: 4-6 servings

Ingredients

For the chickpeas:

1 15-ounce can chickpeas, drained, rinsed, and patted dry

1 tablespoon olive oil

½ teaspoon ground cumin

¼ teaspoon salt

pinch cayenne pepper

For the salad:

1 large head cauliflower, cut into florets

1 ½ cups cherry tomatoes, halved

½ medium red onion, diced

1/3 cup pitted olives, finely chopped

1 cucumber, finely chopped

1 cup fresh parsley leaves, finely chopped

¼ teaspoon red pepper flakes

Salt and pepper

Optional: 1/3 cup chopped walnuts or pine nuts

For the dressing:

2 tablespoons lemon juice

1 clove garlic, minced

½ teaspoon Dijon mustard

½ teaspoon salt

¼ cup extra-virgin olive oil

Roast the chickpeas: Heat oven to 400°F. Place all the chickpea ingredients in a medium bowl and toss to combine. Transfer to a parchment-lined baking sheet and spread into a single layer. Roast until slightly browned and crisp, stirring halfway through, 35 to 40 minutes total.
Make the dressing: Place the lemon juice, garlic, mustard, and salt in a small bowl and whisk to combine. Drizzle in the olive oil while whisking continuously. Taste and adjust seasonings if needed; set aside.
Prep the cauliflower: Place the cauliflower florets in the bowl of a food processor fitted with the blade attachment (work in batches if needed). Pulse until the cauliflower reaches a fine, crumbled consistency. Be careful not to over process; you don’t want to purée the cauliflower at all.
Make the salad: Transfer the cauliflower to a large bowl. Add the remaining salad ingredients and toss to combine. Drizzle the dressing over the salad and toss to combine. Taste and season with salt and pepper as needed. Top with the roasted chickpeas and serve.

Storage: Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days.