Ingredients: Serves 4

• Half of one large cauliflower, broken into small florets
• 2 Tbsp olive oil
• 1 cup cooked green lentils
• 1 can chickpeas, drained and rinsed
• 1 cucumber, diced

Dressing:

• ½ of a ripe avocado
• ¼ cup olive oil
• 3 Tbsp lemon juice

Directions

1. Preheat oven to 400°F
2. Line a large baking sheet with foil. Toss cauliflower with 2 Tbsp oil and spread out in a single layer. Roast 20 minutes or until cauliflower is deeply golden on the bottom. Set aside
3. Mash ripe avocado. In a small bowl, whisk oil and lemon juice.
4. Stir together avocado and lemon/oil mixture.
5. Combine lentils, chickpeas, cauliflower, and cucumber in a medium bowl. Add dressing and stir until very well combined.
6. Makes 4 delicious servings great eaten on their own or served in a collard green wrap!

Jo Thrasher is a self-taught home cook who loves feeding people real food. She is passionate about sharing recipes on her blog joeats.net and can usually be found cooking, eating, practicing yoga, or with a camera in her hand. She currently resides in the suburbs of PA with her husband and two cats. 

Instagram: @jo_eats_ Facebook: facebook.com/joeatsblog Pinterest: Pinterest.com/joeatsnet Website: joeats.net