Spring has sprung! It’s the time of year when salads and smoothies start to replace soups and stews, so what better recipe to share with you today, but a delicious but also nutritious salad.

This spring cauliflower salad is bright and fresh and full of flavour. You will need the following ingredients:

INGREDIENTS

• 1 can of chickpeas, washed, drained, and dried
• Pinches of chili powder, salt and pepper
• 1 head of cauliflower cut into small florets OR a bag of fresh riced cauliflower
• 1 apple sliced and cut into bite sized pieces (I like to use gala)
• 1 shallot diced
• A handful of chopped parsley and mint
• 1 – 2 ripe avocados cut into chunks

Chickpeas (especially roasted) are one of my very favourite salad ingredients. I find the crunch impossible to resist, and the nutritional content is undeniable. High in folate, fibre, plant-based protein, chickpeas can also help you control blood sugar and weight. The first thing you do to make this salad is to roast the chickpeas. Preheat your oven to 400 degrees, put your washed, drained, and dried chickpeas on a sheet pan, and drizzle with avocado oil, then sprinkle with chili powder, salt, and pepper. Roast for 20 – 30 min until chickpeas are crispy and golden, turning a couple of times during the cooking process.

While the chickpeas are cooking, rice your cauliflower with a food processor (unless you’re using pre-riced cauliflower). Many people don’t know this but cauliflower is a vitamin C powerhouse. Just one cup delivers 85% of the recommended daily amount for adults! Once the chickpeas are cooked, toss with the cauliflower rice and all the other ingredients listed above. Now it’s time to make the dressing.

To make the dressing you’ll need: