Cauliflower Chickpea Salad

This salad is the perfect combination of crunchy, spicy, salty, sweet and everything that’s good for you. The recipe is compliments of Pinch of Yum, but I made a few modifications which I will mention in the recipe. Quite possibly one of my favorites, if not my most favorite!

Cauliflower Salad:

• 1 14 ounce can chickpeas, drained and rinsed
• chili powder, salt and pepper
• 1 head cauliflower, cut into small florets
• 1 apple, sliced thin
• 1 shallot, sliced thin (I left this out)
• a handful of parsley and mint (I left out the mint)
• 2 firm avocados, cut into chunks

Dressing

• 2 tablespoons grainy mustard
• 2 tablespoons honey
• 1/4 cup olive oil
• 1/4 cup water (I left this out)
• juice and zest of one lime
• salt and pepper, to taste

Instructions

1. Preheat oven to 400 °. Place chickpeas on a baking sheet lined with parchment. Drizzle with olive oil, and sprinkle with salt, pepper, and chili powder to taste (I put the chickpeas in a bowl then the olive oil, and spices, tossed in the bowl and then spread them out on the baking sheet). Roast for 20-30 minutes until crispy and browned.
2. At this point in Pinch Of Yum’s recipe, she made the cauliflower into “rice” by pulsing it in the food processor, in batches. I am not fond of cauliflower “rice” so I kept mine in florets. But you should obviously do what you like here.
3. Dressing: Shake up all ingredients in a jar. Toss with cauliflower, chickpeas, apple, shallot and avocado. Enjoy!

Thank you, Pinch of Yum! One of my favorite salads EVER!