Cauliflower and Chickpea Salad with Spring Onion Dressing

Whether you are heading out to a picnic to celebrate Earth Day with your kids or you just want a quick and healthy meal, it's time to make the most of the fresh produce that is arriving at farmers' markets. In March and April, farmers are harvesting cauliflower and spring onions--two vegetables that taste great together. Toss together these fresh spring flavors and get out there and enjoy the fresh air!

Serves 4-6

4 whole spring onions or scallions

1 cup plain yogurt

1 teaspoon salt

1 head cauliflower, cut into half-inch pieces (about 6 cups)

11/2 cups cooked chickpeas

1 cup golden raisins

1/2 teaspoon curry powder

3/4 bunch watercress, chopped

4-6 pieces whole-wheat pita bread

Purée the spring onions in a food processor with the yogurt and salt and set aside. Steam the cauliflower until very tender, then strain and place in a mixing bowl with the chickpeas, raisins and curry powder. Stir to combine, then allow the mixture to cool to room temperature. Mix in the yogurt dressing, and season to taste with salt and pepper. Allow the mix to marinate for at least 2 hours. Just prior to serving, add the chopped watercress. Serve as an entrée salad or stuff into pita pockets for a delicious and healthy picnic lunch.