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Cauliflower and Roasted Garbanzo Bean Salad

This light and refreshing dish can be served as a side to so many meals or even as a main dish thanks to all that protein from the garbanzo beans.
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Servings 6 people

Ingredients
  

  • 1 can garbanzo beans rinsed and dried
  • 2 limes zested and juiced
  • 2 tablespoons olive oil extra virgin
  • 1/2 teaspoon chili powder
  • salt and pepper to taste
  • 1 head cauliflower
  • 1 tablespoon dijon mustard
  • 1 tablespoon maple syrup
  • 5 radishes thinly sliced
  • 1 apple thinly sliced
  • 1 cup flat leaf parsley chopped
  • 3 sprigs mint chopped
  • 2 green onions thinly sliced
  • 1/4 cup chilves chopped
  • 1 avocado cubed
  • 1/3 cup sunflower seeds

Instructions
 

  • Preheat oven to 400 degrees. Coat a baking sheet with foil and mix the garbanzo beans with lime zest, chili powder, salt, pepper, and a tablespoon of olive oil on the baking sheet. Roast for about 20 minutes until crisp and golden.
  • Use a food processor to 'rice' the cauliflower; place a few handfuls of cauliflower flourets into the bowl of the food processor and pulse until they have formed small rice looking pieces. Pour into a large bowl and repeat for remainder of the cauliflower.
  • In a small bowl, whisk the remaining lime zest, lime juice, salt, pepper, mustard, maple syrup, and 3-4 tablespoons of olive oil. Pour over the riced cauliflower and toss to coat.
  • To the bowl of riced cauliflower, add the radishes, parsley, mint, scallions, chives, apple, and roasted chickpeas. Toss gently to combine. Top with the dived avocado, sunflower seeds, and salt and pepper to taste. Serve immediately keep in the fridge in an airtight container.

Notes

Serving Suggestions: On its own in a bowl, rolled up in radicchio leaves, on crackers with hummus, or any other way you can think of!