INGREDIENTS
1 1/2 cups
(15-ounce) can chickpeas
1
large head Cauliflower
1 1/2 cups
Cherry tomatoes
1
English cucumber
1 clove
Garlic
1 cup
Parsley, fresh leaves
1/2
Red onion, medium
1/2 tsp
Dijon mustard
1/3 cup
Kalamata olives, pitted
2 tbsp
Lemon juice, freshly squeezed
1/8 tsp
Cayenne pepper
1/4 tsp
Red pepper flakes
3/4 tsp
Salt
1
Salt and pepper
1 tbsp
Olive oil
1/4 cup
Olive oil, extra-virgin
1/2 tsp
Cumin, ground
1/3 cup
Pine nuts