{"id":7352,"date":"2015-09-16T15:14:26","date_gmt":"2015-09-16T21:14:26","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=7352"},"modified":"2015-09-16T15:14:26","modified_gmt":"2015-09-16T21:14:26","slug":"cauliflower-chickpea-salad-with-feta-pine-nuts-and-arugula","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2015\/09\/16\/cauliflower-chickpea-salad-with-feta-pine-nuts-and-arugula\/","title":{"rendered":"Cauliflower & Chickpea Salad with Feta, Pine Nuts and Arugula"},"content":{"rendered":"

Fall is coming and with it the return of the roasted vegetable\u00a0at our house! \u00a0Summer is just too hot to have the oven on at high temps for too long, so I rarely if ever roast veggies during the summer months. \u00a0There’s been a touch of cool weather in the mornings here recently, so it was time to bring back the glory that is the roasted veggie! \u00a0But since it is still pretty warm a cool, fresh salad is the perfect way to enjoy them.<\/p>\n

\"Chickpea<\/a><\/p>\n

Cauliflower is not something I enjoy much in its raw state unless it is drenched in good ranch dressing. But when roasted with olive oil, salt, pepper and some garlic it is transformed in to something super amazing. \u00a0Here it also gets a tasty boost from cumin, which makes it next to impossible to resist snacking on before mixing it in with the rest of the ingredients for this salad.<\/p>\n

\"Chickpea<\/a> \"Chickpea<\/a><\/p>\n

The cauliflower gets combined with chickpeas, feta and pine nuts then tossed with a citrusy sumac dressing and peppery arugula. \u00a0Sumac is a spice I’d never heard of before reading this recipe in the most current issue of Fine Cooking<\/a>. \u00a0I couldn’t find it at my grocery store and had to order it from amazon. \u00a0If you don’t have it or can’t find it, don’t worry. \u00a0It’s a nice spice and goes very well with all the flavors in the salad, but I didn’t find it to be a stand out in the dressing. \u00a0It may not be the same without the sumac, but it will still be great.<\/p>\n

I served this along side pork tenderloin and crusty bread the night I made it. \u00a0The next couple days I ate it with some additional arugula and spring mix for a super satisfying lunch. \u00a0The arugula will get wilted, so adding in some new lettuce is a good way to keep it fresh. \u00a0If you wanted to make this ahead of time you could toss everything together except for the arugula and refrigerate it overnight. \u00a0Toss with the arugula right before serving and enjoy!<\/p>\n

\"Chickpea<\/a><\/p>\n

Cauliflower & Chickpea Salad with Feta, Pine Nuts and Arugula<\/h3>\n

From Fine Cooking<\/p>\n

Ingredients<\/em><\/p>\n