Directions
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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 (1/2 teaspoon), Ground Garlic (1/2 teaspoon), Ground Turmeric (1/2 teaspoon), Ground Cinnamon (1/4 teaspoon), and Coarse Sea Salt (1/2 teaspoon) in small bowl.
Step 4
Add chickpeas to baking sheet. Drizzle with Coconut Oil (3/4 tablespoon) 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 Organic Salad Greens (6 cup), riced cauliflower, Brussels sprouts, and Carrot (4) evenly among four large bowls.
Step 10
Top with Sliced Almonds (1/2 cup), Pumpkin Seeds (1/4 cup), and roasted chickpeas, then drizzle with your favorite salad dressing.
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