HALF SMASHED CHICKPEA AND CAULIFLOWER SALAD

Smashing a portion of the chickpeas creates a texture that's similar to potato salad. You can add two chopped hard cooked eggs to this if you want to up the protein.

Makes: 2 cups (500 ml) or one large main course, 2 small main courses or 4 sides

■ 14 oz (398 ml) can chickpeas, drained and rinsed

■ 4 tbsp (60 ml) full fat Mediterranean yogurt or sour cream

■ 4 tbsp (60 ml) mayonnaise

■ 2 tsp (10 ml) Dijon mustard

■ 2 tsp (10 ml) light coloured vinegar such as apple cider, rice wine or white wine

■ 1/4 tsp (1 ml) salt

■ 2 tbsp (30 ml) coarsely chopped fresh dill

■ 2 tbsp (30 ml) coarsely chopped fresh parsley

■ 2 cups (500 ml) cooked cauliflower

■ florets, about 1/2-inch around (1.25 cm)

■ 1/4 cup (60 ml) thinly sliced celery

■ 2 large green onions, thinly sliced

■ sliced radishes for garnish, if desired

1. Place 1/3 of the chickpeas in a medium bowl and mash them with a fork, your hands or a masher. Stir in the yogurt, mayonnaise, mustard, vinegar, salt, dill and parsley. Mix well.

2. Fold in the remaining chickpeas, the cauliflower, celery and onions. Mix well and check the seasoning. Cover and refrigerate until ready to serve.

3. Check the seasoning again before serving and adjust if necessary. Garnish with radishes, if using.