Cauliflower “Rice” and Chickpea Salad


1 head of cauliflower, riced
2 cans of chickpeas, rinsed and towel dried
chili powder
cayenne pepper
sea salt and ground pepper
1 T grainy seed mustard
1/2 T maple syrup
bunch of radishes, thinly sliced
handful of fresh parsley, coarsely chopped
2 bunches of green onions, sliced
1 crisp apple, thinly sliced (I like honeycrisp.)
1/2 cup sliced almonds

First you need to roast your chickpeas.  If you have never done this, trust me, it is life-changing good.  Preheat oven to 350F.  Place dried chickpeas on a cookie sheet and sprinkle with 1T EVOO, sea salt, pepper, chili powder, oregano and cayenne pepper. Roast for 20 minutes, stir, and roast for another 15-20 minutes to desired crispness.  (These are an amazing protein snack and pack a punch in any salad.)

Next, “rice” your cauliflower.  This is easy.  Just place small chunks into your food processor and blend until rice-like.  (Warning: it gets messy!)

Combine your “rice”, radishes, green onion, parsley, apple and almonds in large bowl.

Mix your salad dressing:   1/2 cup EVOO, 1/2 T maple syrup and 1 T mustard.  (Taste it.  Do you like it?!  If not, adjust as necessary.)  Drizzle on above salad mix.

Once your chickpeas are done.  Toss them in the mix!  and serve!wpid-imag0997_1.jpg


*Original recipe found here:

*Holy crap!  I have a terrible phone camera.  One month until a new phone will replace this one, and I hopefully will be taking better food pictures again.  Maybe it will even inspire me to blog more often.  🙂

About spinningitall

Join me as I try to spin it all; work, family, exercise, healthy living, and healthy eating. Perhaps we can learn together. Hilarity is certain to be involved.
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