This is a really nice warm winter salad. Warm salads are under-rated, especially during a Canadian winter in the doldrums of February but maybe with more salads like this one – comforting, nutritious, colourful, tasty, and filling – they will get their due. This salad is nice on its own for lunch or a light dinner. It would also be nice as a side if you are serving other veggies, or beside non-vegan entrees for the meat-lovers (pork in particular me thinks). It takes no time to whip up and will please both the nose and the taste buds with its light middle eastern earthiness.

1/2 cup light olive oil

1 head cauliflower, separated into florets

1 tsp ground cumin

6 large swiss chard leaves, chopped into strips

1 red onion, cut into slices

2 garlic cloves, minced

14-oz can chickpeas, rinsed and drained

1/4 cup tahini

3 tbsps lemon juice

1/4 tsp freshly ground pepper

sea salt

Put the oil in a heavy skillet and heat. Add the cauliflower florets and saute until golden brown, about 8 – 10 minutes. Add the cumin and cook stirring for another minute. Add the swiss chard, onion, and garlic to the skillet and cook for another 2 – 3 minutes. Add the chickpeas and stir. Season to taste with salt.

Combine the tahini, lemon juice, and pepper in a small bowl and add a little salt to taste. Whisk to combine. Transfer the vegetables to a bowl and drizzle the dressing over the top. Serve warm.

Adapted from market vegetarian by Ross Dobson.