Title: Roasted Cauliflower and Chickpea Salad
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Ingredients:
1 medium head of cauliflower, cut into florets
1 can of chickpeas, drained and rinsed
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon paprika
Salt and pepper to taste
2 cups mixed greens (like arugula or spinach)
1/4 cup red onion, thinly sliced
1/4 cup fresh parsley, chopped
Juice of half a lemon 
Instructions:
Preheat the oven to 400 degrees Fahrenheit.
In a large bowl, combine the cauliflower florets and chickpeas. Drizzle with olive oil, then sprinkle the cumin, paprika, salt, and pepper. Toss until the cauliflower and chickpeas are evenly coated with the spices.
Spread the cauliflower and chickpea mixture in a single layer on a baking sheet. Roast in the preheated oven for about 25 minutes or until the cauliflower is tender and golden brown, stirring halfway through for even cooking.
While the cauliflower and chickpeas are roasting, prepare the salad base. In a large serving bowl, add the mixed greens, red onion, and fresh parsley.
Once the roasted mixture is done, allow it to cool for a couple of minutes before adding it to the bowl with the greens.
Drizzle the salad with fresh lemon juice, tossing gently to combine all the ingredients.
Serve immediately, or let it chill in the refrigerator for a short time before enjoying. This salad can also be made ahead and stored in the fridge for a convenient meal.
