INGREDIENTS

• 1 head cauliflower, cut into florets
• 1 (14 oz) can chickpeas, drained, rinsed, patted dry
• 2 tablespoons olive oil
• 1 tablespoon chipotle powder
• 2 teaspoons smoked paprika
• 4 cloves garlic, finely minced
• ¼ teaspoon crushed red pepper flakes
• 6 cups spring greens
• 2 Persian cucumbers, sliced
• ¼ cup chopped fresh dill
• 1 green onion, chopped
• ¼ cup olive oil
• 1 lemon, juiced
• 2 tablespoons honey
• 2 tablespoons Dijon mustard
• 2 tablespoons tahini
• 2 tablespoons apple cider vinegar
• Salt and pepper, to taste
• 2 avocados, sliced
• ¼ cup toasted pepitas

INSTRUCTIONS

1. Preheat oven to 425 degrees F and line a baking sheet with parchment paper.
2. Toss the cauliflower, chickpeas with 2 tablespoons olive oil and chipotle powder, smoked paprika, garlic and red pepper flakes. Season with salt and pepper.
3. Roast in the oven for about 20 minutes or until cauliflower is deep golden brown and tender.
4. In a large serving bowl, toss greens with cucumbers, dill, and green onions. Top with the avocado.
5. Whisk together the remaining ¼ cup olive oil, lemon juice, honey, Dijon, tahini, vinegar, and salt and pepper to taste.
6. Toss the greens with a small bit of the dressing and top salad with roasted cauliflower and chickpeas and top with avocado slices and pepitas. Serve with additional dressing on the side.
    

SERVES: 6