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Cauliflower Salad with Roasted Chickpeas

Recipe photo courtesy of Bobbi Lin

Martha pairs raw cauliflower with cooked green beans and roasted chickpeas for a satisfying yet healthy side dish.

Source: Martha Stewart's Cooking School, Episode 505
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  • jodyfowler7586411
    18 JUL, 2018
    This salad was delicious. I think you can use it as a base and add to it as desired. I added shaved parmesan cheese and a little more seasoning on the chickpeas (a garlic herb mixture). I substituted apricots for currants and avocado oil for safflower oil. I also used frozen whole beans to save time. I used white, purple, and orange cauliflower to make a really colorful salad. It was great!
    Reply
  • seicats
    12 APR, 2018
    Great recipe! I would suggest roasting the cauliflower, so so good!
    Reply
  • joanna9270610
    11 JUL, 2017
    This is a lovely salad. I love the way you are exploring the cuisine of the Arabian Peninsula. So interesting.
    Reply
  • lgtrem9332729
    27 MAY, 2017
    Excellent salad! Thanks.
    Reply

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