Ingredients
2 heads of Cauliflower, cored and cut into florets
1 15 oz. can of Chickpeas, drained
3 Scallions, chopped
6 Pitted Kalamata Olives, sliced
3 T Toasted Pine Nuts
1/4 C crumbled Greek Feta
2 Lemons
2 Tsp Za’atar
1/2 C Olive Oil
Sea Salt
Directions
Preheat oven to 450
In a large bowl, toss cauliflower and chickpeas in 1/4 cup of olive oil and spread on a large baking sheet
Sprinkle with Za’atar and a bit of salt
Roast in the oven for 20-25 minutes or until tender
Toast pine nuts on a separate oven-safe dish for about 5 minutes, or until lightly browned
Remove from oven, allow time to cool
Chop up the scallions, including the green tops
Thinly slice the kalamata olives
In a large bowl, toss together the cauliflower, chickpeas, scallions, olives and crumbled feta
Prepare a simple vinaigrette by mixing together 1/4 C olive oil, the juice of 1 lemon, 1 T warm water, grated lemon zest, a tiny pinch of salt and 1/4 tsp of Za’atar
Add vinaigrette to salad ingredients, toss again
Chill salad in the refrigerator. Just before serving, add the pine nuts and edge the bowl with lemon wedges. Add a bit more crumbled feta, if you like.