Ingredients
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4 tbs
extra virgin olive oil
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3 tbs
sweet pickle juice
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2 tbs
lemon juice
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1 tsp
salt
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Grinding
black pepper
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1 tbs
dried oregano
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1/2 cup
minced red onion
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3 cups
cauliflower florets in small pieces
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1 cup
canned chickpeas, well rinsed and drained well
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1
six ounce can Italian tuna fillets, coarsely flaked
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1/4 cup
dried tomatoes in olive oil, drained and cut into small pieces
Directions
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In a large bowl whisk together the olive oil, pickle juice, lemon juice, salt, pepper and oregano. Add the onion and set aside.
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Steam the cauliflower florets for about 4 minutes or just until a small knife can easily pierce them.
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Transfer florets to bowl with dressing. Add the chickpeas, tuna with its oil, and toss to combine
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Add the tomatoes and toss again.
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Cover and allow to marinated for several hours at room temperature before serving.
Comments
John Grieco
I made your plum crostada. It was really great, and easy for me.