Cauliflower Salad with Chickpea Dressing


  • 3/4 cup cooked chickpeas – divided
  • 1 tablespoon rice vingear
  • 1 garlic clove, crushed
  • 3 tablespoons lemon juice
  • 2 tablespoons tahini
  • 1 cup chopped parsley – divided
  • 1 cup chopped mint – divided
  • 1 cup canola oil
  • 1/2 teaspoon aleppo pepper flakes
  • salt and pepper to taste
  • 1 head of cauliflower cut into large florets and then thinly sliced, about 4 cups
  • 1 head of romaine, chopped


  1. to make the dressing, place the chickpeas, rice vinegar, garlic, lemon, tahini, 1/2 cup parsley, 1/2 cup mint, canola oil, Aleppo pepper and salt in a blender and blend on high until smooth. Add a tablespoon or so of water to adjust consistency.
  2. to make the salad, place the sliced cauliflower and romaine in a bowl, toss with remaining 1/4 cup chickpeas, 1/2 cup mint, 1/2 cup parsley
  3. when ready to serve, toss salad with dressing and garnish with extra herbs or toasted seeds