Chickpea, cauliflower and roast pepper salad with feta and smoked paprika from Food from Plenty: Good Food Made from the Plentiful, the Seasonal and the Leftover with Over 300 Recipes, None of Them Extravagant (page 107) by Diana Henry

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Notes about this recipe

  • jenburkholder on June 02, 2026

    This didn't do it for us. Fine, will eat the leftovers, but not a repeat.

  • lou_weez on July 07, 2021

    YUM!! I too used roasted peppers from a jar which made this salad quick and easy. I also used Persian feta. A very filling lunch for 4.

  • Livia on July 08, 2020

    Used spanish roasted peppers from a jar and was very quick to put together. I would make again

  • e_ballad on July 02, 2018

    Delicious, though I did deviate from the recipe by roasting the cauliflower at the same time as the red peppers (too lazy to panfry!). Very easy & made great leftovers.

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