Recipe: Roasted Cauliflower Salad with Chickpeas Feta and Herbs
Ingredients
- 4 tablespoons olive oil, divided
- 2 heads cauliflower, cut into florets
- 2 (15-ounce) cans chickpeas, drained, rinsed, and patted dry with a clean kitchen towel or paper towels
- Juice of 1/2 of a small lemon (about 1 tablespoon)
- 1 small Gala apple, cored and cut into matchsticks
- 1/2 cup loosely packed fresh parsley leaves
- 1/2 cup loosely packed fresh mint leaves
- 1 small shallot, minced
- 1 teaspoon Aleppo pepper
- 1/4 cup red wine vinegar
- 1 teaspoon honey
- 2 teaspoons ras el hanout
- 4 ounces feta cheese, crumbled (about 1 cup)
- Kosher salt
- Freshly ground black pepper
- Finely grated zest of 1/2 small lemon
Instructions
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