Roasted cauliflower salad with almonds, olives & feta

Indulge in the savory flavors of roasted cauliflower paired with crunchy almonds, briny olives, and tangy feta cheese in this delightful salad.

Ingredients:

• 1 cup dried chickpeas
• 2 cups packed flat-leaf parsley, divided
• ¼ cup chopped red onion plus 1/4 cup thinly sliced, divided
• 2 cloves garlic
• 5 tablespoons extra-virgin olive oil, divided
• 3 tablespoons lemon juice, divided
• 1 tablespoon ground cumin
• 1 teaspoon salt, divided
• 5 tablespoons tahini
• 5 tablespoons warm water
• 6 cups sliced romaine lettuce
• 2 cups sliced cucumbers and/or radishes
• 1 pint grape tomatoes, quartered

Instructions:

1. Place chickpeas in cold water and let them sit for 12 to 24 hours.
2. After soaking, drain the chickpeas and put them in a food processor. Add chopped parsley, onion, minced garlic, 1 tbsp oil, 1 tbsp lemon juice, cumin, and 1/2 tsp salt. Process until the mixture is finely ground. Shape the mixture into 12 patties, each about 1 1/2 inches wide.
3. In a large nonstick skillet, heat 2 tbsp oil over medium-high heat. Lower the heat to medium and cook the falafel patties until they are golden brown, which should take 3 to 5 minutes on each side. Use an additional 1 tbsp of oil while flipping the patties to cook the other side.
4. While the falafel is cooking, prepare the tahini sauce by whisking together tahini, water, lemon juice, oil, and salt in a large bowl. Set aside 1/4 cup of the sauce in a small bowl. To the large bowl, add romaine lettuce and parsley, toss well to coat. Arrange the falafel on top along with cucumbers, radishes, tomatoes, and sliced onion. Finally, drizzle the reserved 1/4 cup of dressing over the assembled dish.

Summary:

• Calories: 1256 kcal
• Fat: 105 g
• Protein: 36 g
• Carbs: 65 g
• Potassium: 3551 mg
• Magnesium: 328 mg