Roasted Cauliflower and Chickpea Salad

This roasted cauliflower and chickpea salad is a flavorful and healthy side dish that's perfect for any occasion. The cauliflower is roasted until tender and browned, and the chickpeas add a nutty flavor and texture. The salad is then tossed in a simple dressing made with olive oil, lemon juice, cumin, salt, and pepper.

This recipe was inspired by a salad I had at a restaurant in the Middle East. I was so impressed by the combination of flavors and textures that I decided to recreate it at home. I've made a few tweaks to the original recipe, but the basic idea is the same. This salad is a great way to use up leftover cauliflower and chickpeas, and it's also a good way to get your daily dose of vegetables.

Prep time: 15 | Cook time: 20 | Serves: 4

Ingredients

• 1 head of cauliflower, cut into florets
• 1 can (15 ounces) of chickpeas, rinsed and drained
• 1/2 cup of red onion, chopped
• 1/4 cup of chopped fresh cilantro
• 1/4 cup of olive oil
• 2 tablespoons of lemon juice
• 1 teaspoon of ground cumin
• Salt and pepper to taste

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Toss cauliflower and chickpeas with olive oil, lemon juice, cumin, salt, and pepper.
3. Spread on a baking sheet and roast for 20 minutes, or until tender and browned.
4. Let cool slightly.
5. Combine cauliflower, chickpeas, red onion, and cilantro in a large bowl.
6. Whisk together olive oil, lemon juice, cumin, salt, and pepper in a small bowl.
7. Pour dressing over cauliflower mixture and toss to coat.
8. Serve immediately.

Why It Works

• Roasting the cauliflower brings out its natural sweetness and flavor.
• The chickpeas add a nutty flavor and texture to the salad.
• The simple dressing is flavorful and light, and it doesn't overpower the other ingredients.
• This salad is easy to make and can be served as a side dish or a main course.