This recipe is a combination of tabbouleh and couscous in a grain free form. Shredded cauliflower stands in for the grain and chickpeas add a punch of protein to this refreshing salad dressed with a lemon vinaigrette. This was inspired by my thriving oregano plant and parsley that is just starting to come along in the garden. I look forward to making this all summer long. Since it is free of dairy and mayo this will be a welcome addition to outdoor eating events.

Did you know that cauliflower has 28 health benefits and is a great source of vitamin C? Check out this article by Helen Nichols from Well-Being Secrets to learn how essential this vegetable is for maintaining our health!

Chickpea & Cauliflower Salad

by Inspired by the Seasons

1 can chickpeas drained and rinsed
2 c grated cauliflower
1/2 c chopped cucumber
1/4 c chopped green onion
1/3 c finely chopped parsley

In a food processor, pulse chickpeas 3 or 4 times until just broken up - 2017 update, I blanched the cauliflower in boiling water for 3 minutes then rinsed with cold water in a colander . Toss together remaining ingredients in a medium sized bowl. Add vinaigrette (recipe below) until coated, reserve some to add the next day if refrigerating overnight. Best served after chilled for 2 hours in the refrigerator.

Lemon vinaigrette:

1/4 c olive oil
1/4 c fresh lemon juice
2 tsp fresh minced oregano (or 1/2 tsp dried)
1 chopped green onion
1/2 tsp sugar
1/4 tsp cayenne
Salt to taste

Combine all ingredients in a lidded jar and shake until combined.