CHICKPEA AND CAULIFLOWER SALAD

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Chickpea and Cauliflower Salad image

Protein-packed and so versatile, canned chickpeas are a pantry must-have that can make a meal in minutes. Try this easy idea for serving up these super staples.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 9

1 can (15.5 ounces) rinsed and drained chickpeas
3 tablespoons drained capers
1/4 cup plus 1 tablespoon extra-virgin olive oil, divided
Salt and pepper
2 tablespoons red-wine vinegar
1/2 head sliced cauliflower
1/2 cup chopped, roasted, salted almonds
1/3 cup golden raisins
1/2 cup chopped fresh parsley

Steps:

  • On a rimmed baking sheet, toss chickpeas and capers with 1 tablespoon extra-virgin olive oil; season. Roast at 475 degrees until chickpeas are golden brown, about 20 minutes. Whisk together 1/4 cup olive oil and red-wine vinegar. Toss together cauliflower; almonds; raisins; parsley; chickpea mixture; and dressing. Season.

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