Love the chopped salad!
My take on a cauliflower salad with chickpea dressing from El Rey in NYC. The dressing is delicious and easy to make and I think would be great as a dipping sauce for any raw vegetable.
Dressing-In a blender add about half of a can of drained chickpeas, a few big dashes of rice vinegar, crushed garlic, lemon juice, tahini, mint and parsley leaves, a bit of sumac and red pepper flakes. Blend everything and drizzle in up to a cup of oil-I used avocado. Add salt and pepper to taste and set aside. The consistency was pretty thick.
Salad-in a large bowl add a head each of rough chopped raw cauliflower and butter lettuce, the remaining chickpeas and finely chopped parsley and mint leaves. Toss this with the dressing to coat, place on a pretty platter, sprinkle with chopped tomato, grated orange zest and toasted pumpkin seeds and lots of ground pepper.
It was light, crunchy, full of herby and tangy flavors-and took about 20 minutes to make. I had a bit for breakfast the following morning and my husband finished it off for lunch.