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Chickpea and Cauliflower Salad

  • Servings: 4
Chickpea and Cauliflower Salad

Photography: Bryan Gardner

Source: Everyday Food, October 2013


  • 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


  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.

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