CHICKPEA AND ROASTED CAULIFLOWER SALAD
4 to 6 servings
Roast as for Roasted Broccoli:
- 1 medium head cauliflower, cut into florets
Combine the cauliflower in a medium bowl with:
- One 15-ounce can chickpeas, drained and rinsed
- ½ medium cucumber, peeled, seeded, and diced
- ⅓ to ½ cup Zhug, Cilantro-Mint Chutney, or Tahini Dressing
- ½ cup crumbled feta (2 ounces)
- (¼ cup minced red onion)
- Salt and black pepper to taste
If desired, serve over:
- (Arugula)