I crave this salad which says a lot since I didn’t even eat any vegetables other than corn and potatoes until just a few years ago :-) But this whole combination, I absolutely love and it has become a go-to for me for sure!! I will say that I never use zucchini just because I don’t particularly care for it, but I always use both cauliflower and broccoli.
Hi Natasha! The canned chickpeas are already cooked, so just rinse and drain. If you prefer a more tender bean, I’d follow the instructions on that can for reheating them. Hope this helps!
We are attending a barbeque on Sunday. Do you have any tips on making this ahead of time? Like do I wait to put the dressing on right before the event, or is it better to “marinate” with the dressing? Looks great! I am going to add some red peppers. Do you think asparagus would also work well? I would like a big variety of veggies in the dish. Thank you!
Hi Sally, to make ahead: Chop all the vegetables up to 1 day in advance. Store them separately in the refrigerator. You can also whisk the dressing ingredients together up to 1 day in advance and store the mixture in the refrigerator. You could definitely use any kind of vegetables! Hope this helps!
I LOVE your recipes. I am doing Weight Watchers and every time I find one of your recipes that will work with my points budget, I make it. Making this for tonight. I am thinking of roasting the garbanzos and adding them to the veggie mixture when we serve it. Looking forward to some great yums tonight! BTW on holidays we don’t count points and I make your rosemary olive oil bread every holiday :-)
This was delicious. We shared it with our daughter who also loved it and the next day my husband took the last serving to work for lunch. I will be making this often. Thank You for sharing this
This salad was delicious!!! I added mushrooms and purple cauliflower and it turned out beautifully! I ate this with a turkey burger and it made for a super nourishing dinner ! Also the dressing is to die for- I think I’m going to have to put it on everything :-)
This is the bomb. Made the veggies in foil packets and crisped up the chickpeas in a cast iron while camping. I did substitute fresh thyme in the dressing and yellow squash as it is what we had on hand. Served with a wild rice blend 😙👌. Best meal we had all weekend and we had ribeye the night before. Craveable and hard to stop eating – so yummy!
Made this as a side dish to go with leftover chicken and ended up eating only this. It’s DELICIOUS and easy to make. I used the ingredients listed and added a small butternut squash. Since I used a big head of cauliflower, I doubled the dressing. Sprinkled with dry parsley and mixed in pearl couscous.
This is an outstanding recipe; perfectly balanced. A little sweet, a little savory, a LOT delicious. I’ve never left a food review before, but am hopping on to write this one as I finish a bowl of this. YUM!
Didn’t have any sweet potatoes on hand, but made this as the recipe states to a T otherwise. Turned out wonderful and ended up just eating it as a bowl-dish without the pita. I imagine it would be even better with that! Easy meal to prepare and have for a weekend on call at work. Would recommend 10 times over!
This is delicious! I had to substitute with balsamic vinegar, but it was still amazing. I doubled the recipe for a party and was asked to share with group. I had enough leftover for lunch the next day and it was good cold too.
This is delicious! I made it to bring to a cook-out and it was just perfect. The cauliflower took the longest to cook, and so I think I’ll cut the other veggies a bit bigger next time. It was a nice gluten-free option at the party. I’ll be making again for sure!
This was so easy and so good! Especially loved it the next day cold! Ended up using cannellini beans because I opened the wrong can – but still fabulous!
I gave five stars because I didn’t want to ruin your score, but I actually just have a comment about something you said. Couscous is not a grain! A lot of people don’t know this, but for anyone who is watching their carbs it is a very important distinction from rice or quinoa. Couscous is made from Semolina flour and comes in three types: Moroccan, Israeli and Lebanese. But is not a grain.
I plan on making this salad for some vegan friends I’ve wanted to entertain but couldn’t think what to serve. This sounds perfect! I’ll let you know how it turns out. Thanks!
Hi Ellen! Thanks for chiming in. I do know it’s a pasta, but I consider semolina a grain—I suppose it depends upon how you define it. It is very true it’s not gluten free like some grains, so that’s important to know for those with gluten intolerance. I hope you all enjoy it!
I crave this salad which says a lot since I didn’t even eat any vegetables other than corn and potatoes until just a few years ago :-) But this whole combination, I absolutely love and it has become a go-to for me for sure!! I will say that I never use zucchini just because I don’t particularly care for it, but I always use both cauliflower and broccoli.
Hi Dana! So glad you enjoyed the recipe! Thank you for this kind review!
I’ve made this twice in the last week! So good! I added roasted broccoli. I’ve made it with farro and quinoa—- both great
Hi Chrissy! So glad you enjoyed the recipe! Thank you for this kind review!
So you aren’t cooking the garbanzo beans at all? Just added them once rinsed and drained from the can?
Hi Natasha! The canned chickpeas are already cooked, so just rinse and drain. If you prefer a more tender bean, I’d follow the instructions on that can for reheating them. Hope this helps!
We are attending a barbeque on Sunday. Do you have any tips on making this ahead of time? Like do I wait to put the dressing on right before the event, or is it better to “marinate” with the dressing? Looks great! I am going to add some red peppers. Do you think asparagus would also work well? I would like a big variety of veggies in the dish. Thank you!
Hi Sally, to make ahead: Chop all the vegetables up to 1 day in advance. Store them separately in the refrigerator. You can also whisk the dressing ingredients together up to 1 day in advance and store the mixture in the refrigerator. You could definitely use any kind of vegetables! Hope this helps!
I LOVE your recipes. I am doing Weight Watchers and every time I find one of your recipes that will work with my points budget, I make it. Making this for tonight. I am thinking of roasting the garbanzos and adding them to the veggie mixture when we serve it. Looking forward to some great yums tonight! BTW on holidays we don’t count points and I make your rosemary olive oil bread every holiday :-)
Hope you enjoyed it Cynde!
This was delicious. We shared it with our daughter who also loved it and the next day my husband took the last serving to work for lunch. I will be making this often. Thank You for sharing this
Hi Vicky! So glad you enjoyed the recipe! Thank you for this kind review.
I am very excited to try this! Looks delicious. I may add some of my favorite new ingredient, quick-preserved lemons.
Enjoy Kara!
This recipe was easy to make and so satisfying to all the senses! Highly recommend!!
Hi Beth! So glad you enjoyed the recipe! Thank you for this kind review!
This salad was delicious!!! I added mushrooms and purple cauliflower and it turned out beautifully! I ate this with a turkey burger and it made for a super nourishing dinner ! Also the dressing is to die for- I think I’m going to have to put it on everything :-)
Hi! So glad you enjoyed the recipe! Thank you for this kind review!
This is the bomb. Made the veggies in foil packets and crisped up the chickpeas in a cast iron while camping. I did substitute fresh thyme in the dressing and yellow squash as it is what we had on hand. Served with a wild rice blend 😙👌. Best meal we had all weekend and we had ribeye the night before. Craveable and hard to stop eating – so yummy!
Hi Katherine! So glad you enjoyed the recipe! Thank you for this kind review!
Made this as a side dish to go with leftover chicken and ended up eating only this. It’s DELICIOUS and easy to make. I used the ingredients listed and added a small butternut squash. Since I used a big head of cauliflower, I doubled the dressing. Sprinkled with dry parsley and mixed in pearl couscous.
Hi Norma! So glad you enjoyed the recipe! Thank you for this kind review!
This is an outstanding recipe; perfectly balanced. A little sweet, a little savory, a LOT delicious. I’ve never left a food review before, but am hopping on to write this one as I finish a bowl of this. YUM!
Hi Stephanie! So glad you enjoyed the recipe! Thank you for this kind review!
Didn’t have any sweet potatoes on hand, but made this as the recipe states to a T otherwise. Turned out wonderful and ended up just eating it as a bowl-dish without the pita. I imagine it would be even better with that! Easy meal to prepare and have for a weekend on call at work. Would recommend 10 times over!
Hi Lauren! So glad you enjoyed the recipe! Thank you for this kind review!
This recipe is delicious! I use any combination of vegetables and it has turned out great each time. Thank you!
Hi Michelle! So glad you enjoyed the recipe! Thank you for this kind review!
This is delicious! I had to substitute with balsamic vinegar, but it was still amazing. I doubled the recipe for a party and was asked to share with group. I had enough leftover for lunch the next day and it was good cold too.
Hi Arianna! So glad you enjoyed the recipe! Thank you for this kind review!
This is delicious! I made it to bring to a cook-out and it was just perfect. The cauliflower took the longest to cook, and so I think I’ll cut the other veggies a bit bigger next time. It was a nice gluten-free option at the party. I’ll be making again for sure!
Hi Erin! So glad you enjoyed the recipe! Thank you for this kind review!
This was SO good! So flavourful, absolutely loved it. This is the first review i have ever done for a recipe . THANK YOU
Hi Narelle! So glad you enjoyed the recipe! Thank you for this kind review!
This was so easy and so good! Especially loved it the next day cold! Ended up using cannellini beans because I opened the wrong can – but still fabulous!
I couldn’t agree more! Thanks Peg!
Just loved this recipe! Great way to use up any loose veggies hiding in the back of the fridge.
Hi Diana! So glad you enjoyed the recipe! Thank you for this kind review!
Can this be eaten cold?
Yes it can!
I gave five stars because I didn’t want to ruin your score, but I actually just have a comment about something you said. Couscous is not a grain! A lot of people don’t know this, but for anyone who is watching their carbs it is a very important distinction from rice or quinoa. Couscous is made from Semolina flour and comes in three types: Moroccan, Israeli and Lebanese. But is not a grain.
I plan on making this salad for some vegan friends I’ve wanted to entertain but couldn’t think what to serve. This sounds perfect! I’ll let you know how it turns out. Thanks!
Hi Ellen! Thanks for chiming in. I do know it’s a pasta, but I consider semolina a grain—I suppose it depends upon how you define it. It is very true it’s not gluten free like some grains, so that’s important to know for those with gluten intolerance. I hope you all enjoy it!