Thanks to Veronica Shafer for sharing this recipe!

Salad
1 can chickpeas, drained and rinsed
Sprayable oil
Salt to taste
Garlic powder, onion powder, paprika (for chickpea seasoning)
1 lb Red Dog broccoli shoots, cut into medium chunks
1 small head Red Dog cauliflower, cut into medium chunks
2 medium Red Dog carrots, shredded
1 apple, cut into matchsticks
Large handful fresh chopped Red Dog parsley
1/2 cup castelvetrano olives, roughly chopped
1/3 cup pickled red onions (or regular Red Dog red onion)
Salt and pepper to taste

Dressing
2 Tbsp olive oil
1 tsp garlic powder
1/2 cup plain Greek yogurt
2 Tbsp Dijon mustard
1-2 tsp maple syrup
1 whole lemon, juiced
2 Tbsp white balsamic vinegar
1/4 tsp cumin powder
Salt & pepper to taste

Garnish
1/2 cup freshly grated Parmesan cheese
Chopped nuts of choice for garnish

Preheat over to 425 degrees Fahrenheit. Lightly press down on the chickpeas (just enough so they don’t roll around) and spread them on a parchment-lined sheet pan. Spray with oil and season with salt, garlic powder, onion powder and paprika, and roast for 20–30 minutes.

Steam broccoli and cauliflower for 2 minutes and quickly add to an ice bath for 5 mins. Drain, roughly chop into bite-sized pieces and add to a large bowl. Add the rest of the salad ingredients to the bowl.

Whisk all dressing ingredients until smooth and adjust salt to taste. Pour over the salad and mix well. Serve topped with grated parm and nuts of choice for crunch.