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Cauliflower and Chickpea Salad with Cilantro-Mint Dressing

4 to 6 Servings

40 minutes

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The Afghan dish called shor nakhod—a toss of chickpeas and potatoes with a tangy, garlicky herbal puree—inspired this simple salad. Handfuls of fresh cilantro and mint, blitzed with garlic and vinegar, lend bright color, and a garnish of sliced red chilies brings spiciness and a stunning color contrast. Adding the herb dressing to the potful of steamed cauliflower and warmed chickpeas, then briefly cooking before allowing the mixture to cool for a few minutes, helps the ingredients absorb flavors. Serve warm or at room temperature. It’s a perfect foil for a rich main such as roasted or grilled beef, lamb, chicken, fatty fish or even a hearty curry or braise.

4 to 6

Servings

Tip

Don’t add the cauliflower to the pot until the water is boiling. If added early, the cauliflower will end up over- or unevenly cooked.

40 minutes

Ingredients

  • 2
    cups lightly packed fresh cilantro, divided
  • ¾
    cup lightly packed fresh mint

Directions

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