This is an everyday kind of dish: simple, delicious, satisfying. It works for lunch or dinner. I promise you will love this! It is so easy to make you won’t think you are cooking.

Chickpeas crunch up in a hot oven, and with a little bit of spice, you can turn a boring meal into a party-in-your-mouth kind of meal. And the best part is that you can substitute the cauliflower for any seasonal vegetable. Carrots would match beautifully, so would potatoes, butternut squash or even pumpkin.

I promise, no more roasting for a while.

Crispy Chickpeas and Cauliflower Salad

• 1 head of cauliflower
• 1 8 oz. can chickpeas
• 1 tsp. cumin
• 1 tsp. coriander
• 1 tsp.  curry
• 1 tsp. smoked paprika
• salt to taste
• 1 tbsp. olive oil

Chop cauliflower into its florets. Place in a clean bowl with chickpeas. Add spices, salt and olive oil. Mix until well incorporated. Place into a sheet pan and roast in a 400 degree oven for 25-25 minutes, or until crispy and golden edges develop.