Veggies To Go: Chickpea, Cauliflower And Tomato Salad
Nothing attracts lunch envy like a glass jar of something colorful and healthy or a beautifully balanced salad. Take your lovely lunch along wherever you go with The Portable Feast, the newest recipe collection from food writer and recipe developer Jeanne Kelley.
I like to pack this salad in a jar, and later eat it on a plate with a pool of cool, garlicky yogurt alongside. Sumac, a spice popular throughout the Middle East, is ground from red sumac berries and adds a fruity, tart, and tannic flavor to the salad. I pack the spice in a little shaker — it can be used as a bright burst of flavor on eggs, salads, and meat.
Salad can be prepared ahead. Keep at cool room temperature for up to 6 hours or refrigerate for up to 2 days.
Garlic yogurt can be made ahead and refrigerated up to 2 days.
- 1 head cauliflower
- 5 tablespoons extra-virgin olive oil
- 12 ounces cherry tomatoes or other small tomatoes (about 2 cups)
- 1 (15-ounce) can garbanzo beans (chickpeas)
- 1 teaspoon lightly crushed cumin seed
- 1 teaspoon medium-spicy Aleppo pepper
- 1/2 cup chopped fresh Italian parsley
- 2 cups plain yogurt
- 1 clove garlic
- Sumac for sprinkling
- Preheat the oven to 425°F. Brush two large, heavy baking sheets with a little olive oil. Toss the cauliflower with 3 tablespoons of the oil on one prepared baking sheet. Spread the cauliflower out in a single layer and season with salt and pepper. Toss the tomatoes with 1 tablespoon of the oil on the second prepared baking sheet and season with salt and pepper.
- Roast the cauliflower until tender and well browned and the tomatoes until blistered in spots, stirring once, about 30 minutes. Transfer the tomatoes to a plate to cool.
- On the baking sheet used to roast the tomatoes, toss the garbanzo beans and the remaining 1 tablespoon oil to coat. Sprinkle with the cumin and Aleppo pepper and roast the chickpeas until lightly browned and fragrant, about 10 minutes. Cool completely.
- Combine the cauliflower, tomatoes, chickpeas, and parsley in a large bowl and toss carefully just to blend. Divide the vegetables between covered bowls or jars for transport.
- Stir the yogurt and the garlic to blend in a small bowl. Divide the garlic yogurt among four jars or pots.
- Spoon the salad onto a plate or shallow bowl and pour the yogurt alongside. Sprinkle generously with sumac and serve.