Chickpea and cauliflower salad


1 can chickpeas drained and rinsed
2 c grated cauliflower
1/2 c chopped cucumber
1/4 c chopped green onion
1/3 c finely chopped parsley

Lemon vinaigrette:

1/4 c olive oil
1/4 c fresh lemon juice
2 tsp fresh minced oregano (or 1/2 tsp dried)
1 chopped green onion
1/2 tsp sugar
1/4 tsp cayenne
Salt to taste


In a food processor, pulse chickpeas 3 or 4 times until just broken up. Toss together remaining ingredients in a medium sized bowl. Add vinaigrette (recipe below) until coated, reserve some to add the next day if refrigerating overnight. Best served after chilled for 2 hours in the refrigerator.

Lemon vinaigrette:
Combine all ingredients in a lidded jar and shake until combined.

This recipe is courtesy Liz at Inspired By The Seasons.