This wonderfully crunchy salad shows the versatility of chickpeas. They’re mixed in with the thinly sliced cauliflower as well as pureed with nutty tahini for the tangy dressing. Slideshow: More Cauliflower Recipes
How to Make It
In a blender, combine the chickpeas, rice vinegar, garlic, lemon juice, tahini, parsley and mint. With the machine on, slowly drizzle in the oil and blend until a smooth, thick dressing forms. Add the sumac, if using, and Aleppo pepper and season with salt and pepper.
In a large bowl, toss the cauliflower, romaine, chickpeas, parsley and mint with the chickpea dressing. Season with salt and toss again. Transfer the salad to a platter and top with the tomatillo. Garnish with toasted sesame seeds, grated orange zest and cracked black pepper and serve.
