Cauliflower, Chickpeas and Feta Cheese Salad with Garlic and Lemon Vinaigrette

For the vinaigrette:

90 ml (6 tablespoons) olive oil

60 ml (1/4 cup) lemon juice

zest of 1 lemon

15 ml (1 tsp.) oregano

2.5 ml (1/2 tsp.) mint

1 ml (1/4 tsp.) pepper

salt to taste

garlic cloves pressed 2

For the salad:

500 g (2 cups) chickpeas cooked

1 medium cauliflower into chunks

1 red pepper into small dice

30 cherry tomatoes cut in half

200 g (1 1/2 cups) feta cheese

In a bowl, mix all the dressing ingredients and set aside.

In a large bowl, place all ingredients in the salad.

Pour the vinaigrette and mix gently.

Refrigerate at least 4 hours and bring to room temperature at least 30 minutes before serving.

4 -6 servings.

Bon Appétit!