This roasted tomato chickpea & cauliflower salad is a vibrant, mid- winter side dish, made with minimal (and familiar) ingredients. It is vegan, grain-free & high in protein, too.
Lush summer produce is months away, but that doesn’t mean winter vegetables need to be boring. With a bit of ingenuity and (you”ll be happy to know) minimal time and effort, you can fall in love with a plateful of produce, even when bitter winds are blowing and the snow is piled high.
My Cherry Tomato, Chickpea & Cauliflower Salad is a perfect example.
The ingredients are familiar and readily available, with nary a bag of iceberg lettuce in sight!
Cauliflower, ground in a food processor to couscous consistency, provides the backbone of the salad. Sauté it in a scant amount of olive oil–punctuated with garlic and rosemary–and you have a delicious side-dish on it own! Even children who (think) they do not like cauliflower will love it. But keep adding on the ingredients to make this salad.
Adding to the salad’s mosaic of colors, flavors and textures are cherry tomatoes and chickpeas.
Cherry tomatoes in winter? I know, bland and hard as rocks. Unless you roast them! A short spell in the oven renders them sweet and unctuous. Yum. Chickpeas roast alongside the tomatoes, becoming crisp-toasty.
Toss the cauliflower together with the tomatoes and chickpeas, as well as some chopped parsley and fresh lemon (both juice and zest). The latter two ingredients are stealth winter weapons, adding bright, fresh flavor to all varieties of winter vegetables.
Dig in! This glorious salad will add instant cheer to mealtime, whether at the end of a long, cold, day, or as a lunchtime pick-me-up. It is equally delicious warm, room temperature or chilled.