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Roasted Cauliflower Salad with Chickpeas, Feta & Herbs
Ingredients
  • 4 tablespoons olive oil, divided
  • 2 heads cauliflower, cut into florets
  • 2 (15-ounce) cans chickpeas, drained, rinsed, and patted dry with a clean kitchen towel or paper towels
  • Juice of ½ of a small lemon (about 1 tablespoon)
  • 1 small Gala apple, cored and cut into matchsticks
  • ½ cup loosely packed fresh parsley leaves
  • ½ cup loosely packed fresh mint leaves
  • 1 small shallot, minced
  • 1 teaspoon Aleppo pepper
  • ¼ cup red wine vinegar
  • 1 teaspoon honey
  • 2 teaspoons ras el hanout
  • 4 ounces feta cheese, crumbled (about 1 cup)
  • Kosher salt
  • Freshly ground black pepper
  • Finely grated zest of ½ small lemon
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