Roasted Chickpea and Cauliflower Salad with Honey Mustard Chicken, Apples, and Avocado
Prep time
Cook time
Total time
This superfood-packed chickpea and cauliflower salad is full of juicy chicken, crunchy & spicy roasted chickpeas, sweet, crisp apples, and creamy avocado.
Recipe type: Salad
Serves: 4 servings
  • Dressing:
  • ⅓ cup olive oil
  • 2 Tbsp. grainy mustard
  • 2 Tbsp. honey
  • 2 lemons, tested and juiced
  • salt & pepper
  • For the salad:
  • 1 lb boneless, skinless chicken breasts divided into 4- 4oz. portions
  • 1- 14 oz. can chickpeas, drained and rinsed
  • 1 tsp olive oil
  • ½ Tbsp chili powder
  • Salt & pepper
  • 1 head cauliflower, cut into florets
  • 1 apple, sliced thin
  • 1 cup minced fresh parsley
  • 1 cup minced fresh mint
  • 2 avocados, pitted and cut into chunks
  1. Preheat an oven to 400 degrees, and line a rimmed baking sheet with aluminum foil.
  2. Whisk together all the ingredients for the dressing in a small bowl or mason jar.
  3. Pour ¼ of the dressing over the chicken breasts to coat, and place them on the baking sheet.
  4. Toss the chickpeas in the olive oil, chili powder, salt and pepper, and place them on the same baking sheet. Make sure everything is in a single, even layer.
  5. Bake for 25 minutes until chicken is cooked through and chickpeas are brown and crispy.
  6. Working in small batches, pulse the cauliflower florets in a food processor or blender until they look like rice. Season with salt and pepper.
  7. Toss the cauliflower rice, chickpeas, chicken, apples, avocado, and fresh herbs in a bowl and divide into four equal portions. At this point you may want to add a Tbsp. or two of water to the dressing. Shake or whisk again, and pour over the salad.
  8. If saving for later, don't add the dressing or cut the avocado until it's time to serve.
Recipe by Ally's Cooking at