Grilled Cauliflower, Chickpea, Apple and Walnut Salad

• Chickpeas Si Facile, well rinsed and drained - 1 jar of 500 ml
• Cauliflower cut into small florets - 1
• Green apple cut into small juliennes - 1
• Coarsely chopped walnuts - ¾ cup
• Chopped hot pepper - 1 (optional)
• Chopped shallot - 1 large
• Chopped garlic cloves - 2
• Dijon mustard - 2 tbsp
• Apple cider vinegar - 2 tbsp
• Maple syrup - 2 tbsp
• Olive oil - 2 tbsp + 4 tbsp
• Salt and pepper - to taste
• Mint leaves - for serving (optional)

Preparation

1. Place the rack in the center of the oven and preheat the oven to broil.
2. On a baking sheet, coat the cauliflower with 2 tablespoons of the olive oil. Grill for about 10 minutes, or until lightly toasted.
3. Meanwhile, mix together shallot, garlic, mustard, cider vinegar, maple syrup and 4 tbsp olive oil. Set aside.
4. In a large bowl mix the chickpeas, cauliflower, apple, walnuts and hot pepper. Season with salt and pepper.
5. Add the sauce. Mix well.
6. Eat warm, or refrigerate. Garnish with chopped mint. Enjoy!