Cauliflower and Crispy Chickpea Warm Salad with Sun-Dried Tomatoes and Olives

This salad is best served warm.

Ingredients

Salad

  • 1 large head cauliflower
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 2 1/2 cups cooked chickpeas
  • 1/2 teaspoon sweet Hungarian paprika
  • 2 teaspoons garlic paste (I use Gourmet Garden's)
  • 1/2 cup thinly sliced sun-dried tomatoes,
  • 1/3 cup halved kalamata olives
  • 1/4 cup crumbled feta cheese
  • 1 teaspoon fresh marjoram, or more to taste

Miso Dressing

  • 1/4 cup fresh lemon juice
  • 1/3 cup extra-virgin olive oil
  • 3 tablespoons yellow miso
  • pinch cayenne pepper
  • Pinch salt + pepper to taste

Instructions

    Salad

    1. Preheat the oven to 400° F and line two baking sheets with parchment paper or foil.
    2. Chop cauliflower into 1-2 bite pieces, toss with 1 tablespoon olive oil and half of the salt and pepper, and arrange on one of the prepared baking sheets. Roast for about 30 minutes, flipping over once, halfway through roasting, until tender and starting to brown.
    3. Toss the cooked chickpeas with the remaining olive oil, salt, pepper, and all of the paprika. Spread on the other prepared baking sheet, and roast for about 20-25 minutes until lightly crispy. Don't worry if some of them begin to spit.
    4. These steps can be done up to 5 days ahead. Store the cauliflower and chickpeas in the refrigerator until needed.
    5. In a medium skillet over medium high heat, add the remaining tablespoon olive oil, garlic, sun-dried tomatoes, roasted chickpeas, and roasted cauliflower. Sauté until warmed. Top with the olives, feta cheese, and fresh marjoram, and toss with ⅔ of the Miso dressing (below). Serve the remaining dressing on the side.

    Miso Dressing

    1. Whisk together all the of the dressing ingredients in a small bowl. This can be made 2 weeks ahead and refrigerated.

    by

    © 2017 The Wimpy Vegetarian. All rights reserved.