Gluten-Free, Vegan, Serves 4
- 1 head Cauliflower cut into florets
- 14 oz can Chickpeas drained and rinsed
- 1 Apple cubed
- 2 Avocados cubed
- 1 Shallot minced
- Chili Powder, Salt, and Pepper to taste
- 1 Handful Parsley and Mint chopped
- 5 Radishes thinly sliced
- 2 Carrots diced
Dressing:
- 2 Tbsp Grainy Mustard
- 1/4 cup Avocado Oil
- 2 Tbsp Agave Syrup
- 1/4 cup Water
- Juice and zest of 1 lime
- salt and pepper to taste
Directions:
Preheat the oven to 400 degrees F. Place chickpeas onto a non-stick baking sheet. Drizzle with olive oil and season to taste. Roast the chickpeas for 20-30 minutes or until crispy and browned. Process the cauliflower in a food processor until you have created rice. Combine all the ingredients for the dressing and mix well. To assemble the salad toss all the ingredients into a bowl and top with the dressing. Make sure to toss the salad and ensure that the dressing is evenly distributed. I like to top mine with pumpkin seeds or sunflower seeds for an extra crunch.