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Herby Cauliflower Salad with Chickpeas
Salad
Ingredients
  • 1 medium head cauliflower, about 1 ¾ to 2 pounds (6 to 7 cups small florets)
  • ½ teaspoon fine sea salt, plus more to taste
  • ½ teaspoon fresh ground black pepper
  • 1 teaspoon finely grated lemon zest (from 1 lemon)
  • ¼ cup fresh squeezed lemon juice, plus more to taste
  • ¼ cup extra virgin olive oil
  • ¼ teaspoon crushed red pepper flakes, optional for some heat
  • 1 (15-ounce) can chickpeas, drained and rinsed (or use 1 ½ cups cooked chickpeas)
  • ½ cup fine fresh herbs like parlsey, dill, or mint, chopped
  • ½ cup pickled red onions, chopped, optional, see our pickled onions recipe
Steps
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