Roasted Cauliflower and Chickpea Salad

This salad features many of the traditional Middle Eastern flavors, like lemon, cucumbers, and red onion, while using other ingredients native to the region.

1 ½ cups roasted cauliflower
1 ½ cups chickpeas, cooked
½ cup Italian parsley, chopped
½ cup kale, chopped
¼ cup roasted red peppers
¼ cup red onion, small dice
½ cup English/seedless cucumbers,
medium dice
3 teaspoons lemon zest (apx. 3 lemons)
11 tablespoons Yemeni curry dressing


  1. Place one medium-large head of cauliflower into food processor. Using pulse setting, chop to coarse small pebble size. Place chopped cauliflower onto a greased sheet pan. Roast in convection oven at 350°F for about 10-12 minutes. Make sure you stir around the 5 minute mark.
  2. Place all items into a mixing bowl, except dressing. Toss/mix well to distribute ingredients.
  3. Add in dressing, toss to evenly coat/dress salad.

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Posted in: Recipes

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