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

1. Preheat oven to 450

2. In a large bowl, toss cauliflower and chickpeas in 1/4 cup of olive oil and spread on a large baking sheet

3. Sprinkle with Za’atar and a bit of salt

4. Roast in the oven for 20-25 minutes or until tender

5. Toast pine nuts on a separate oven-safe dish for about 5 minutes, or until lightly browned

6. Remove from oven, allow time to cool

7. Chop up the scallions, including the green tops

8. Thinly slice the kalamata olives

9. In a large bowl, toss together the cauliflower, chickpeas, scallions, olives and crumbled feta

10. 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

11. Add vinaigrette to salad ingredients, toss again

12. 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.