Apple and Cauliflower Rice Salad with Crispy Chickpeas

When I am trying to be healthy, convenience is key. Pre-riced cauliflower is now readily available and that makes throwing this hearty veggie packed salad together so easy. I got the idea from Pinch of Yum and only added to it to make it a little more "salad" like for me and changed a few style tips. I love it because it's delicious and light,  when I make it as a main for my husband and myself, there are still leftovers for lunch the next day. Something about the crispy chickpeas just bring this all together. Because you aren't cooking the cauliflower here, don't use the frozen kind of cauliflower rice, it comes off mushy. If you can't find fresh, just use your food processor to "rice" it on your own.

Apple and Cauliflower Rice Salad with Crispy Chickpeas

• 1 15-ounce can chickpeas, drained and rinsed
• 1 teaspoon chili powder
• 1/2 teaspoon of cayenne pepper
•  salt and pepper to taste
•  1 teaspoon olive oil 
• 2 bags cauliflower rice (depending on the size, you want it equal to about 2 heads of cauliflower)
• 1 apple, julienne cut 
• 1 shallot, sliced thin
• 1/4 cup  parsley chopped
• 1/4 cup mint leaves chopped
• 2 firm avocados, cut into slices
• 4 cups baby spring mix roughly chopped

Dressing: 

• 2 tablespoons grainy mustard
• 2 tablespoons honey
• 2 tablespoons apple cider vinegar
• 3 tablespoons olive oil
• 2 tablespoons water
• juice and zest of one lime
• salt and pepper, to taste

1. Preheat oven to 400 degrees
2. In a big bowl, toss chickpeas with olive oil, chili powder, cayenne and salt and pepper. Save that bowl!
3. Spread chickpeas evenly on a baking sheet lined with parchment paper, and roast for about 20 minutes until crispy. 
4. Whisk together the dressing ingredients in a bowl. 
5. Meanwhile, add cauli rice to the big bowl you tossed your chickpeas in (so it soaks up the leftover seasonings too) and add in the shallot, parsley and mint.  Toss around. 
6. I then split each salad up into individual bowls, dividing each step evenly. Starting with some mixed greens at the bottom, topping with the rice mixture, then some apple, avocado and the crispy chickpeas. 
7. Top each with dressing! (If you are saving some for leftovers, leave the apple and avocado and dressing out until you serve)

**2 on Bryce's dish scale because I even reuse the bowl I toss the chickpeas in!

**Makes 4 servings