Salad

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1 large head of cauliflower, cut into florets

1 can (14 ounce) chickpeas, drained

¼ cup extra virgin olive oil

1 tablespoon chipotle chili powder

2 teaspoons smoked paprika

2 cloves garlic, minced or grated

½ teaspoon crushed red pepper flakes

Kosher salt and black pepper

6 cups mixed greens

2 Persian cucumbers, sliced

¼ cup fresh herbs, such as parsley, basil, and or dill, roughly chopped

2 tablespoons fresh chopped chives

4 ounces feta cheese, crumbled

2 avocados, sliced

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Dressing

¼ cup extra virgin olive oil

Juice of 1 lemon

3 tablespoons honey

2 tablespoons dijon mustard

2 tablespoons tahini

2 tablespoons apple cider vinegar

Kosher salt

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1. Preheat oven to 425 degrees F.

2. On a large rimmed baking sheet, combine the cauliflower, chickpeas, olive oil, chili powder, paprika, garlic, crushed red pepper flakes, and a pinch each of salt and pepper. Toss well to evenly coat. Transfer to the oven and roast for 20 minutes, or until tender and lightly charred.

3. Meanwhile, in a large salad bowl, combine the mixed greens, cucumbers, herbs, and chives.

4. To make the vinaigrette. Combine all ingredients in a glass jar or measuring cup and shake (or whisk) until completely smooth. Taste and adjust the salt and pepper.

5. Toss the roasted cauliflower and chickpeas in with the salad. Add a little of the vinaigrette and toss to combine. Top the salad with avocado and feta cheese. Serve and enjoy! The salad keeps well for 3-4 days in the fridge, add the vinaigrette just before serving.