Cauliflower and Parsley Salad with Crunchy Chickpeas
Ingredients
- 24 oz frozen cauliflower slightly thawed and thinly sliced OR 24 oz mini cauliflower florets
- 1 15 oz can chickpeas, drained and rinsed
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp turmeric
- ½ tsp smoked paprika
- 2 tsp salt
- 1 large shallot or 1 small red onion thinly sliced
- ¼ green pepper very thinly sliced
- 2 cups fresh parsley leaves chopped (not finely)
- 2-3 tbsp olive oil optional
Instructions
- Preheat oven to 425°F. Line and grease a baking sheet with aluminum foil or line with parchment paper.
- On the prepared baking sheet, toss cauliflower and chickpeas with olive oil and spices. Bake for 30 minutes (check after 25 minutes as every oven may be different). It might look overcooked and almost burnt, but it’s not. We want the chickpeas to be crunchy!
- In a bowl, combine cauliflower/chickpea mixture with shallot, green pepper, and parsley. Toss with olive oil if using.
