Ingredients
- For Salad
- 1 can chickpeas
- 1 teaspoon fresh thyme leaves
- 3 cups water
- 1–2 heads cauliflower, cut into bite-sized florets.
- 5 Tablespoons canola oil
- ½ cup panko-style breadcrubs
- ¼ teaspoon sea salt
- black pepper
For Dressing
- 2 Tablespoons apple cider vinegar
- 2 Tablespoons extra-virgin olive oil
- 1 teaspoon maple syrup
- 1 teaspoons grainy Dijon mustard
- 1 Tablespoon capers (optional)
- 2 Tablespoons black olives, chopped and pitted (optional)
- 1 cup sliced parsley leaves (optional)
Instructions
- Drain and rinse chickpeas. Let dry.
- While chickpeas are drying, prepare bread crumbs: heat skillet on medium heat and add 3 Tablespoons oil. Add breadcrumbs. With a wooden spoon, brown breadcrumbs to a light brown. Transfer to a paper towel-lined plate to drain.
- Prepare dressing: In a bowl, whisk together vinegar, oil, maple syrup, and mustard. Add capers, sliced olives, and chopped parsley.
- Prepare cauliflower: Heat a gallon size pot on high heat setting. Add cauliflower and then 2 Tablespoons oil.
- Cook cauliflower for about 5 minutes, stirring with a wooden spoon to prevent scorching. Cauliflower should be roasty and soft.
- Transfer cauliflower to a bowl. Add chickpeas and dressing and mix gently. Add breadcrumbs and toss again.
Notes
- There are ways to complicate this and ways to simplify it. The original recipe says you should cook the chickpeas by hand. I thought that seemed excessive, as it takes an hour and a half. Also, you could buy a head of cauliflower and break it up it yourself, or you can just buy pre-cut cauliflower in bags, which is what I did. You can also leave the olives, parsley, and capers out of the dressing. This recipe can be as simple or as complicated as you want.
Nutrition
- Serving Size: 4