Spring Detox Cauliflower Salad

Ingredients

• ounce can chickpeas, drained and rinsed
• chili powder, salt, and pepper
• head cauliflower, cut into florets
• apple, slice d thin
• shallot, slice d thin
• a handful of parsley and mint, chopped
• firm avocados, cut into chunks
• tablespoon sgrainy mustard
• tablespoon shoney
• 1/4 cup olive oil
• 1/4 cup water
• juice and zest of one lime
• salt and pepper, to taste

Instructions

1. Chickpeas: Preheat oven to 400 degrees. Place chickpeas on a baking sheet lined with parchment. Drizzle with olive oil and sprinkle with chili powder, salt, and pepper to taste. Roast for 20 30 minutes until crispy and browned.
2. Cauliflower Prep: Working in batches, run the cauliflower florets through a food processor until you get “rice” it should take about 20 30 pulses.
3. Dressing: Shake up all the ingredients in a jar, or whisk together. Taste and adjust.
4. Assembly: Toss everything together. That’s it!