Smoky Cauliflower and Chickpea Salad

 


Serves 4


1 large head of cauliflower, cut into florets

1 can (14 oz.) chickpeas, drained and rinsed

3 tablespoons extra virgin olive oil

1 tablespoon chili powder

1 tablespoon smoked paprika

¼ teaspoon red pepper flakes (optional)

½ teaspoon garlic powder

¼ teaspoon each salt and pepper

9 oz bag of mixed greens

2 cups grape tomatoes, halved

4 oz. crumbled feta cheese


Dressing:

¼ cup extra virgin olive oil

2 teaspoons champagne vinegar

2 teaspoon honey

½ teaspoon dijon mustard

¼ teaspoon salt

⅛ teaspoon pepper


Whisk together all the dressing ingredients in a small bowl or place in a mason jar with a lid and shake to incorporate.  Place in the refrigerator until you’re ready to use.  


Preheat the oven to 400 degrees. Line a large sheet pan with foil.


In a large mixing, add cauliflower, chickpeas, extra virgin olive oil, chili powder, smoked paprika, red pepper flake, garlic powder, salt and pepper.  Toss well to combine. 


Spread cauliflower and chickpea mixture onto the lined sheet pan in a single layer.  


Place sheet pan in the oven and roast for 20 minutes.


Put lettuce into a large bowl.  Remove the sheet pan from the oven and place the veggies on top of the lettuce.  Add tomatoes and drizzle with the dressing.  Top with feta cheese.  Serve.


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