Photo and Recipe courtesy of pinchofyum.com
INGREDIENTS
1 14-ounce can chickpeas, drained and rinsed
chili powder, salt, and pepper, to taste
1 head cauliflower, cut into florets
1 apple, sliced thin
1 shallot, sliced thin
a handful of parsley and mint, chopped
2 firm avocados, cut into chunks
DRESSING:
2 tablespoons grainy mustard
2 tablespoons honey
1/4 cup olive oil
1/4 cup water
juice and zest of one lime
salt and pepper, to taste
INSTRUCTIONS
Chickpeas: Preheat oven to 400 degrees. Place chickpeas on a baking sheet lined with parchment. Drizzle with olive oil and sprinkle with chili powder, salt, and pepper to taste. Roast for 20-30 minutes until crispy and browned.
Cauliflower Prep: Working in batches, run the cauliflower florets through a food processor until you get “rice” – it should take about 20-30 pulses.
Dressing: Shake up all the ingredients in a jar or whisk together. Taste and adjust.
Assembly: Toss everything together. That’s it!
