1/4 cup olive oil
1 small head of cauliflower, separated into large florets
1 teaspoon ground cumin
6 large Swiss chard leaves, cut into strips
1 red onion
2 garlic cloves
14 oz can chickpeas, rinsed and drained
1/4 cup tahini
1 freshly squeezed lemon
1/2 teaspoon white pepper
Put the oil in a skillet/frying pan set over high heat, add cauliflower florets and cook 10 minutes, turning often, until they are dark, golden brown. Add the cumin and cook, stirring for 1 more minute. Add the Swiss chard, onion, and garlic to the pan and cook for 3 minutes. Add the chickpeas and stir.
Combine the tahini, lemon juice, and white pepper in a small bowl, whisk to combine. Transfer the vegetables to a bowl and drizzle the dressing over the top to serve.
This middle eastern style salad was very delicious!