Cooking Instructions
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Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Dry
Chickpeas (1 can)
well with a paper towel.
Step 3
Combine
Smoked Paprika (1 g)
,
Ground Garlic (1 g)
,
Ground Turmeric (1 g)
,
Ground Cinnamon (as needed)
, and
Coarse Sea Salt (1 g)
in small bowl.
Step 4
Add chickpeas to baking sheet. Drizzle with
Coconut Oil (11 mL)
and toss to coat.
Step 5
Sprinkle seasoning mixture over oil-covered chickpeas, toss to fully cover, then spread seasoned chickpeas onto baking sheet in single layer.
Step 6
Roast for 30 minutes or until golden and crispy. It may take up to 35-40 minutes. Remove and shake the pan halfway through. Allow to cool.
Step 7
While chickpeas are roasting, add
Cauliflower (1 head)
to food processor and pulse until rice-like texture. Pulse enough cauliflower to yield 4 cups of cauliflower rice.
Step 8
Do the same with
Brussels Sprouts (8)
or finely chop with knife and cutting board.
Step 9
To assemble, divide
Salad Greens (450 g)
, riced cauliflower, Brussels sprouts, and
Carrots (4)
evenly among four large bowls.
Step 10
Top with
Sliced Almonds (45 g)
,
Pepitas (35 g)
, and roasted chickpeas, then drizzle with your favorite salad dressing.
