Roasted Cauliflower and Chickpea Salad

Ingredients

• 1 head cauliflower
• 1 can chickpeas
• 3 tablespoons olive oil
• 2 juiced lime
• 1 cup parsley
• 1 teaspoon cumin
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 small red onion
• 1 medium avocado
• 1 cup cherry tomatoes
• 1 cup cilantro

Instructions

1. 1

   Preheat your oven to 425°F (220°C).

2. 2

   Remove the leaves from the cauliflower and cut it into small florets, about 1 inch in size.

3. 3

   Drain and rinse the chickpeas under cold water, then pat them dry with a paper towel.

4. 4

   In a large bowl, combine the cauliflower florets and chickpeas. Drizzle with 2 tablespoons of olive oil, cumin, salt, and black pepper. Toss until evenly coated.

5. 5

   Spread the cauliflower and chickpeas on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the cauliflower is golden brown and tender.

6. 6

   While the vegetables are roasting, prepare the dressing. In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lime juice, and chopped parsley.

7. 7

   Chop the red onion, avocado, and cherry tomatoes. Set aside.

8. 8

   Once the cauliflower and chickpeas are done roasting, remove them from the oven and let them cool slightly.

9. 9

   In a large serving bowl, combine the roasted cauliflower and chickpeas with the chopped red onion, avocado, cherry tomatoes, and cilantro.

10. 10

    Drizzle the lime dressing over the salad and toss gently to combine all ingredients.

11. 11

    Serve warm or at room temperature. Enjoy your nutritious Roasted Cauliflower and Chickpea Salad!