This is a quick post on a salad idea. Because two thirds of my meals revolve around a salad, I have to be constantly reinventing myself, with hopes of avoiding repetition and food boredom.

What I like about this salad is that it is made of a lot of different ingredients with different textures and flavors. The chickpeas, when roasted, get crunchy and delicious. As you already know I am a big fan of cauliflower, especially when almost totally burnt. The tomato adds sweetness and the green bean crunch and freshness. This salad is super nutritious and filling. Enjoy!

Cauliflower-Green Bean Salad

• 1 cauliflower
• ½ 8 oz. can of chickpeas
• Salt to taste
• 3 tablespoons Olive oil (divided)
• 1 teaspoon Coriander
• 1 teaspoon Cumin
• 1 big handful of green beans
• 1 yellow tomato
• 2-3 handfuls of baby greens (arugula or spinach could work)
• teaspoon grainy mustard

Preheat oven to 450 degrees Fahrenheit.  Line a baking sheet with aluminum foil. Chop cauliflower into small florets and place in baking sheet with chickpeas. Sprinkle salt, coriander, cumin and two tablespoons olive oil. Mix so that everything evenly distributed. Roast for 20-25 minutes, or until thoroughly cooked and crisp at the edges. Blanch* green beans. Chop tomatoes. And mix with greens, cauliflower and chickpeas when cooked.

Combine mustard and remaining tablespoon of olive oil and pour over salad. Mix, and serve immediately.