Mediterranean Cauliflower Couscous Salad With Roasted Chickpeas & Lemon Dressing

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Ingredients for 4 servings

1 1/2 cups cooked chickpeas OR 1 (15-ounce) can drained, rinsed and patted completely dry

1/2 teaspoon ground cumin

1/8 teaspoon cayenne pepper

1/4 teaspoon fine sea salt

1 tablespoon olive oil

2 tablespoons fresh lemon juice

1/2 teaspoon dijon style mustard

1 clove of garlic, minced

1/2 teaspoon fine sea salt

1/4 cup extra virgin olive oil

1 large head cauliflower, cut into florets

1 1/2 cups cherry tomatoes, sliced in half

1/2 red onion, diced

1/3 cup kalamata olives, finely chopped

1 English cucumber, finely chopped

1 cup parsley, finely chopped

1/3 cup pine nuts

1/4 teaspoon crushed red pepper flakes

Salt and pepper to taste

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