Cauliflower and Roasted Garbanzo Rice and Peas Salad with Apples
Ingredients
Chickpeas and Dressing
-
1 ½
cups
fully cooked chickpeas
-
2
limes
zest and juice
-
5
tablespoons
olive oil
-
to taste
chili powder (chipotle, ancho)
-
to taste
sea salt & ground black pepper
-
1
tablespoon
grainy mustard
-
1 ½
teaspoons
maple syrup or raw honey
Salad
-
1
small head
cauliflower
-
3-4
radishes, thinly sliced
-
1
cup
flat parsley leaves
-
2
sprigs
fresh mint, leaves sliced
-
2
green onions, sliced
-
¼
cup
chopped chives
-
1
crisp apple
like Fuji or Pink Lady, sliced thin
-
1
ripe avocado
peeled and cut into chunks
-
⅓
cup
sunflower seeds, toasted
Instructions
- Preheat the oven to 400°F and prepare a baking sheet with parchment paper.
- Spread the chickpeas on the baking sheet and season with lime zest, chili powder, salt, pepper, and 1 tablespoon of olive oil, then roast for about 20 minutes until crispy.
- In a bowl, whisk together the remaining lime zest, lime juice, olive oil, salt, pepper, grainy mustard, and maple syrup. Add water if needed to thin the dressing.
- Process the cauliflower florets in a food processor until they resemble rice, then transfer to a large bowl.
- Combine the riced cauliflower with the dressing, season with salt and pepper, and toss to coat.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
10g
Sodium
300mg
Cholesterol
0mg
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