Ingredients:

  • 1 cauliflower (chopped into florets)
  • 1 1⁄2 cups cooked chickpeas
  • 2 tablespoons avocado or grapeseed oil
  • 1⁄2 cup fresh herbs
  • 1⁄4 cup olive oil
  • 2 teaspoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  •   juice from 1 lemon
  •   salt and pepper

Instructions:

  1. Preheat oven to 375°F. Dump florets and chickpeas onto a baking sheet, drizzle with oil, season with a little salt and pepper, and toss to coat. Roast for 30 minutes, mixing once or twice throughout the cooking process.
  2. Remove from the oven and let cool.
  3. Finely chop herbs and add to a small bowl along with olive oil, vinegar, mustard, lemon juice, and salt and pepper to taste. Mix until well combined, then drizzle over the cauliflower and chickpea mixture, lightly toss, and serve while slightly warm.

Notes: