Ingredients
Units
Scale
- 1 large head of cauliflower (cut into small florets)
- 1 can (14 ounce chickpeas, drained and rinsed)
- 1/4 cup extra virgin olive oil
- 1 tablespoon chili powder
- 2 teaspoons smoked paprika
- 2 cloves garlic (minced or grated)
- Sea salt and black pepper
- 6 cups mixed greens
- 2 Persian cucumbers (thinly sliced)
- 5 large strawberries (sliced)
- 1/4 cup fresh herbs (such as dill, basil and parsley, roughly chopped)
- 1 avocado (sliced)
Honey Mustard Vinaigrette
- 1/4 cup extra virgin olive oil
- Zest and juice of 1 lemon
- 3 tablespoons honey
- 2 tablespoons dijon mustard
- 2 tablespoons tahini
- 2 tablespoons apple cider vinegar
- Sea salt
Instructions
- Preheat oven to 425 degrees F.
- In a large bowl, combine the cauliflower, chickpeas, olive oil, chili powder, paprika, garlic and a pinch salt and pepper. Toss well to evenly coat. Transfer to a baking sheet lined with parchment paper and roast for 20 minutes in the oven, or until tender and lightly charred.
- Meanwhile, in a large salad bowl, combine the mixed greens, cucumbers, strawberries and herbs.
- To make the vinaigrette, combine all ingredients in a glass jar or measuring cup whisk until completely smooth. Taste and adjust the salt and pepper.
- Toss the roasted cauliflower and chickpeas in with the salad. Add a little of the vinaigrette and toss to combine. Top the salad with avocado, if desired. Serve and enjoy!
- Prep Time: 20 minutes
- Cook Time: 20 minutes