Ingredients:

  • 1 medium head cauliflower, cut into bite-sized florets
  • 1 (15-ounce) can chickpeas (garbanzo beans), drained and rinsed well
  • 2 Tbsp olive oil (for roasting)
  • 1 tsp smoked paprika
  • Salt and black pepper to taste
  • 1/2 cup packed fresh parsley
  • 1/4 cup packed fresh mint leaves
  • 2 Tbsp minced fresh chives
  • 3 Tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 small garlic clove, minced finely
  • 1/3 cup extra virgin olive oil (for dressing)
  • 1/3 cup walnuts or pecans, roughly chopped
  • 1/4 cup crumbled feta cheese (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
  2. In a large bowl, combine cauliflower florets and rinsed chickpeas. Drizzle with 2 Tbsp of olive oil, sprinkle with smoked paprika, salt, and pepper. Toss until evenly coated.
  3. Spread the mixture in a single layer on the prepared baking sheet. Roast for 25–30 minutes, stirring halfway through, until the cauliflower is tender and nicely browned. Set aside to cool slightly.
  4. While the vegetables roast, lightly toast the chopped nuts in a dry pan over medium heat for 3–4 minutes until fragrant. Watch carefully to prevent burning, then set aside.
  5. To make the vinaigrette, finely chop all fresh herbs. In a small bowl, whisk together the lemon juice, Dijon mustard, minced garlic, salt, and pepper. Slowly drizzle in the 1/3 cup of extra virgin olive oil while continuously whisking until the dressing is emulsified. Stir in the chopped fresh herbs.
  6. In a large bowl, gently combine the warm roasted cauliflower and chickpeas with the herb vinaigrette. Toss gently to coat everything without breaking up the cauliflower.
  7. Fold in the toasted nuts and crumbled feta (if using). Taste and adjust seasoning as needed. Serve slightly warm or at room temperature.