Harissa Honey Roasted Cauliflower Chickpea Salad

• total time: 40 min

Ingredients

1 can (15 oz) chickpeas, drained and rinsed

1 bell pepper, diced

8 oz mushrooms, sliced (small tub)

1 head cauliflower, cut into florets

2-3 tablespoons olive oil

Salt and pepper to taste

1 teaspoon paprika

1 packet of Sazon Goya

1 teaspoon garlic powder

1/4 cup chopped cilantro

1/4 cup chopped parsley

2 stalks celery, diced small

2-3 tablespoons harissa paste

1 tablespoon honey

For the dressing:

3 tablespoons olive oil

2 tablespoons lemon juice

1 clove garlic, minced

Salt and pepper to taste

Directions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper, foil or silicon mat.

2. In a large bowl, combine the chickpeas, bell pepper, mushrooms, and cauliflower florets with olive oil, salt, pepper, paprika, Sazon Goya and garlic powder until well coated. (Note: Can optionally add cumin or tomato knorr instead of salt.)

3. Spread the vegetables and chickpeas out in a single layer on the prepared baking sheet.

4. In a small bowl, mix together the harissa paste and honey. Drizzle this mixture over the vegetables and chickpeas, tossing gently to coat evenly. (Optionally can toss this into the bowl as well).

5. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and golden brown, stirring halfway through.

6. While the vegetables are roasting, prepare the dressing by whisking together the olive oil, lemon juice, minced garlic, salt, and pepper in a small bowl.

7. Once the vegetables are roasted, transfer them to a large serving bowl.

8. Add chopped cilantro, parsley, and diced celery to the bowl with the roasted vegetables.

9. Drizzle the dressing over the salad and toss everything together until well combined.

10. Serve the roasted vegetable and chickpea salad warm or at room temperature.

Notes

Optional spice add-ins: Cumin, Tomato Knorr.

Optional other add-ins: Sun dried tomatoes, Avocado