The heart of this recipe is a zesty salad, and the best thing about it is
its versatility. Here, we spoon it over hummus to serve as a bite, but
you can also stuff it in a pita along with crunchy lettuce to make a
delicious lunch. It’s equally enjoyable warm or cold.
1 (15.5-ounce) can chickpeas, drained, rinsed, and patted dry
1/2 head cauliflower, chopped into small florets
1 lemon, cut into 8 wedges
3 cloves garlic, unpeeled
2 tablespoons extra virgin olive oil
2 teaspoons crushed red pepper
1 teaspoon kosher salt
1 tablespoon finely grated lemon zest (about 1 lemon)
1 tablespoon toasted sesame seeds
1 tablespoon fresh thyme leaves
Preheat oven to 450°F. Line a baking sheet with parchment
In a large bowl, add the chickpeas, cauliflower, lemon, and garlic.
Drizzle with the olive oil, and then add the red pepper and salt.
Toss to coat. Spread mixture evenly over the baking sheet and
roast for 20 minutes, until browned in bits. Remove from the oven
and let cool slightly.
Press the roasted lemon slices to release their juice onto the
cauliflower and chickpea mixture (discard the wedges). Press
the roasted garlic cloves to release the tender flesh (discard the
peels). Add the lemon zest, sesame seeds, and thyme. Toss and
transfer to a serving bowl.
To serve, smear about 2 teaspoons hummus on each pita bread,
and then top with some of the roasted chickpea salad.
Recipe from Simply Citrus by Marie Asselin, reprinted by permission of Gibbs Smith.