A few of my favorite things packed into one delicious and brightly flavored salad with lemony sumac dressing!
Preheat oven to 400 degrees F. Line baking sheet with a silpat, parchment paper or lightly grease with oil.
Roasting: Place the prepared cauliflower on one side of the baking sheet and the diced beets on the other. Sprinkle the chickpeas evenly over top both the cauliflower and beets. Add a small drizzle of olive oil over top, gently toss each vegetable with your fingers, making sure to keep them on their sides as much as possible. Sprinkle with a little garlic salt (or mineral salt and dash or two of garlic powder). Place baking sheet on the middle rack and roast for 40 minutes, stirring half way through.
Dressing: In a small bowl, combine the lemon juice, vinegar, sumac and garlic. If not using sumac, add a few twists of fresh cracked pepper for a lemony-pepper dressing.
Mix together: In a large serving bowl, add the greens of choice, roasted vegetables and chickpeas, tomatoes, and parsley. Top with the dressing and give a good stir. Add salt & pepper to taste.
Serve: Serve in individual bowls with a sprinkle of pepitas and sliced avocado.
Serves 2 – 3
If beets are on the larger side, use 2. If on the smaller side, use 3.
Beet greens are just as delicious and nutritious as other baby greens. Chopping them up and using them in the salad is a great way to use them!
Add a grain like quinoa to make this a healthy grain bowl!