Mediterranean Cauliflower Salad with Chickpeas, Feta Cheese, and Lemon Garlic Dressing
Equipment
- Large bowl for mixing
- Small bowl for dressing
Ingredients
For the dressing:
- 6 tbsp olive oil
- ¼ cup lemon juice
- Zest of 1 lemon
- 1 tbsp dried oregano
- ½ tsp dried mint
- ¼ tsp black pepper
- Salt to taste
- 2 cloves garlic crushed
For the salad:
- 2 cups cooked chickpeas canned or homemade
- 1 medium cauliflower cut into bite-size pieces
- 1 red pepper diced
- 30 cherry tomatoes halved
- 1 ½ cups feta cheese crumbled
Instructions
- In a small bowl, whisk together the olive oil, lemon juice, lemon zest, oregano, mint, black pepper, salt, and crushed garlic to make the dressing.
- Set aside.
- In a large mixing bowl, combine the cooked chickpeas, cauliflower pieces, diced red pepper, halved cherry tomatoes, and crumbled feta cheese.
- Pour the prepared dressing over the salad ingredients in the bowl.
- Gently toss the salad until all ingredients are evenly coated with the dressing.
- Cover the bowl with plastic wrap and refrigerate for at least 4 hours to allow the flavors to meld.
- Before serving, let the salad sit at room temperature for about 30 minutes to slightly soften the vegetables and bring out their flavors.
- Serve chilled as a refreshing side dish or a light main course.
Notes / Tips / Wine Advice:
Wine Advice:
This Mediterranean-inspired salad pairs well with a crisp and refreshing white wine such as Sauvignon Blanc or Assyrtiko. Their acidity complements the lemony dressing and feta cheese while refreshing the palate between bites.Nutritional Information
Calories: 380 kcal | Carbohydrates: 23 g | Protein: 13 g | Fat: 28 g | Fiber: 6 g | Sugar: 6 g
