Cauliflower Salad with Chickpeas

• 1 medium head cauliflower, about 1¾ to 2 pounds (6 to 7 cups small florets)
• ½ tsp salt, plus more to taste for dressing
  
• ½ tsp fresh ground black pepper, plus more to taste for dressing
  
• 1 tsp finely grated lemon zest (from 1 lemon)
• ½ tsp Dijon mustard
  
• ¼ cup fresh squeezed lemon juice, plus more to taste 
• ¼ cup extra virgin olive oil
• ½ tsp crushed red pepper flakes, or 2 tsp pickled pepper, minced
  
• 1 (15-ounce) can chickpeas, drained and rinsed
  
• ⅓ cup fine fresh herbs like parsley, dill, or mint, chopped
• ½ cup pickled red onions, coarsely chopped, optional, see my pickled onions recipe

DIRECTIONS

1. Cut away leaves and the core from the cauliflower. Then cut or pull the cauliflower apart into little florets and add to a large bowl. Chop longer stems into small pieces, and then add to the bowl with florets.
2. Season with ½ teaspoon of salt and ½ teaspoon ground black pepper, and then toss the cauliflower around the bowl until all the florets have had a chance to be seasoned.
3. To make the dressing, whisk the lemon zest, lemon juice, olive oil, mustard, red pepper flakes (or pickled pepper), a ¼ tsp ground black pepper and a pinch of salt together until creamy and emulsified.
4. Add the chickpeas, herbs, pickled onions, and the dressing to the cauliflower. Toss until everything is evenly coated. Taste, and then season with additional salt, pepper or lemon juice.
5. The cauliflower salad tastes best when given time to marinate. When possible, let the salad marinate, stirring from time to time, for at least 30 minutes before serving. The salad will keep, covered in the refrigerator, up to one week.