An herby, fresh vegan power salad featuring cauliflower, apples, shallots, roasted spiced chickpeas, and a quick grainy mustard dressing. From Pinch of Yum.
INGREDIENTS
1 14-ounce can chickpeas, drained and rinsed
chili powder, salt, and pepper
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
Jar 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.
NUTRITION
Serves 4
Calories Per Serving: 484
Fat, 32g
Sodium, 260mg
Carbohydrate, 49g
Fiber, 17g
Protein, 11g