Article addopted from : https://www.halfbakedharvest.com

�NGRED�ENTS

• 1 large head of caul�flower, cut �nto florets
• 1 can (14 ounce) ch�ckpeas, dra�ned
• 1/4 cup extra v�rg�n ol�ve o�l
• 1 tablespoon ch�potle ch�l� powder
• 2 teaspoons smoked papr�ka
• 2 cloves garl�c, m�nced or grated
• 1/2 teaspoon crushed red pepper flakes
• kosher salt and black pepper
• 6 cups m�xed greens
• 2 Pers�an cucumbers, sl�ced
• 1/4 cup fresh herbs, such as parsley, bas�l, and or d�ll, roughly chopped
• 2 tablespoons fresh chopped ch�ves
• 4 ounces feta cheese, crumbled
• 1-2 avocados, sl�ced

CREAMY HONEY MUSTARD V�NA�GRETTE

• 1/4 cup extra v�rg�n ol�ve o�l
• ju�ce of 1 lemon
• 3 tablespoons honey
• 2 tablespoons d�jon mustard
• 2 tablespoons tah�n�
• 2 tablespoons apple c�der v�negar
• kosher salt

�NSTRUCT�ONS

1. Preheat oven to 425 degrees F.

2. On a large r�mmed bak�ng sheet, comb�ne the caul�flower, ch�ckpeas, ol�ve o�l, ch�l� powder, papr�ka, garl�c, crushed red pepper flakes, and a p�nch each of salt and pepper. Toss well to evenly coat. Transfer to the oven and roast for 20 m�nutes, or unt�l tender and l�ghtly charred.

3. Meanwh�le, �n a large salad bowl, comb�ne the m�xed greens, cucumbers, herbs, and ch�ves.

4. To make the v�na�grette. Comb�ne all �ngred�ents �n a glass jar or measur�ng cup and shake (or wh�sk) unt�l completely smooth. Taste and adjust the salt and pepper.

5. Toss the roasted caul�flower and ch�ckpeas �n w�th the salad. Add a l�ttle of the v�na�grette and toss to comb�ne. Top the salad w�th avocado and feta cheese. Serve and enjoy! The salad keeps well for 3-4 days �n the fr�dge, add the v�na�grette just before serv�ng.