15 minutes
40 minutes
4 servings
1 can chickpeas - rinsed (yes garbanzo beans are the same thing)
1 head cauliflower, cut into spoon size pieces
1 tblspn Dijon mustard
1 tblspn White wine vinegar
1/4 cup olive oil plus 3 tablespoons
salt, pepper
1/4 cup chopped parsley or sage
Toss drained chickpeas and chopped cauliflower pieces together with 3 tablespoons olive oil. Salt and pepper to taste. Roast on a baking sheet at 400 degrees for 40 minutes, stirring halfway through.
Meanwhile, whisk mustard, vinegar, and 1/4 cup olive oil together. Pour over cooked chickpeas and cauliflower while they are still hot. Top with freshed sage or parsley.
Makes for a great cold 'salad' the next day!