No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Chickpea and Cauliflower Salad

  • Servings: 4
Chickpea and Cauliflower Salad

Photography: Bryan Gardner

Source: Everyday Food, October 2013

Ingredients

  • 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

Directions

  1. 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.

Related Topics