Mediterranean Cauliflower Couscous Salad

Serves 4 to 6

• For the chickpeas:
• 1 cups (15-ounce) can chickpeas (1 1/2 cups), drained, rinsed, and patted completely dry
• 1 tablespoon olive oil
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/8 teaspoon cayenne pepper

• For the dressing:
• 2 tablespoons freshly squeezed lemon juice
• 1 clove garlic, minced
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 cup extra-virgin olive oil

• For the salad:
• 1 large head cauliflower, cut into florets
• 1 1/2 cups cherry tomatoes, halved
• 1/2 medium red onion, diced
• 1/3 cup pitted kalamata olives, finely chopped
• 1 English cucumber, finely chopped
• 1 cup fresh parsley leaves, finely chopped
• 1/3 cup pine nuts
• 1/4 teaspoon red pepper flakes
• Salt and pepper

Roast the chickpeas: Arrange a rack in the middle of the oven and heat to 400°F. Place all the chickpea ingredients in a medium bowl and toss to combine. Transfer to a rimmed parchment-lined baking sheet and spread into a single layer. Roast until slightly browned and crisp, stirring halfway through, 35 to 40 minutes total.

Make the dressing: Place the lemon juice, garlic, mustard, and salt in a small bowl and whisk to combine. Drizzle in the olive oil while whisking continuously. Taste and adjust seasonings if needed; set aside.

Make the salad: Place the cauliflower florets in the bowl of a food processor fitted with the blade attachment (work in batches if needed). Pulse until the cauliflower reaches a fine, crumbled consistency. Be careful not to over process; you don't want to purée the cauliflower at all. (For step-by-step instructions, see How to Make Couscous Out of Cauliflower.)

Transfer the cauliflower to a large bowl. Add the remaining salad ingredients and toss to combine. Drizzle the dressing over the salad and toss to combine. Taste and season with salt and pepper as needed. Top with the roasted chickpeas and serve.

Recipe Notes

Make ahead: With the exception of the roasted chickpeas, which won't stay crispy, the salad can be made a day ahead of time and storeod in the refrigerator.

Storage: Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days.