Cauliflower and Roasted Chickpea Salad
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4-6
Ingredients:
1 cauliflower, cut into florets
1 can chickpeas, drained & rinsed
1/4 cup extra virgin olive oil
1 tablespoon chipotle chili powder
2 teaspoons smoked paprika
2 cloves garlic minced
1/2 teaspoon crushed red pepper flakes
kosher salt and freshly ground black pepper
4 cups mixed greens of your choice
2 Persian cucumbers, sliced
1/4 cup fresh herbs, such as parsley, basil, dill, roughly torn
2 tablespoons fresh chopped chives
4 ounces feta cheese, crumbled
1-2 avocados, sliced
For the Vinaigrette
1/4 cup extra virgin olive oil
juice of 1 lemon
3 tablespoons honey
2 tablespoons dijon mustard
2 tablespoons tahini
2 tablespoons apple cider vinegar
Kosher salt to taste
Instructions:
Preheat oven to 425 degrees
On a large baking sheet, combine the cauliflower, chickpeas, olive oil, chili powder, paprika, garlic, crushed red pepper flakes, and a good pinch each of salt and pepper. Toss well to evenly coat. Transfer to the oven and roast for 20/30 minutes until tender and also lightly charred.
Meanwhile, in a large salad bowl, combine the mixed greens, cucumbers, herbs, and chives. Keep aside.
To make the vinaigrette. Combine all ingredients in a glass jar or measuring cup and whisk well. Adjust seasoning to taste.
Toss the salad with the dressing first. Add the roasted cauliflower & chickpeas. Top the salad with avocado and feta cheese. Serve with some extra dressing on the side. Enjoy !
I served this salad with my baked pesto prosciutto puff pastry bites and tomato bisque.
