|From Martha Stewart|
It's the day after Thanksgiving, and if you're like me you are craving something totally different from the foods of yesterday -- something light but satisfying, with flavors not at all reminiscent of yesterday's fare. I think you will find this Chickpea and Cauliflower Salad to be the perfect choice. The salad calls for raw cauliflower, but I prefer to steam or roast it instead (I usually use the microwaveable prepackaged option). I also add crumbled queso fresco cheese when I have it (feta or goat cheese would work too, but I don't care for either). If you can bear to face cranberries, dried ones can be used instead of the raisins. This recipe is great for lunch or as a light dinner or side dish, and is a wonderfully tasty alternative to turkey!
Chickpea and Cauliflower Salad
1 can (15-16 oz.) chickpeas, rinsed and drained
3 T. drained capers
1/4 C. plus 1 T. olive oil
salt and pepper to taste
2 T. red wine or sherry vinegar
1/2 head sliced cauliflower (raw, steamed, or roasted)
1/2 C. roasted and salted almonds, chopped
1/3 C. golden raisins or dried cranberries
1/2 C. chopped fresh parsley
1/2 C. crumbled queso fresco (optional)
Toss the chickpeas and capers with the 1 T. olive oil on a baking sheet. Season with salt and pepper. Roast at 475 degrees for about 10 minutes*, until the chickpeas are golden brown. Whisk together the 1/4 C. olive oil and the vinegar. Toss the dressing with all of the ingredients until everything is evenly coated. Taste for seasonings and serve. Serves 4.
*The original recipe recommended 20 minutes, but 10 minutes worked for me.