Roasted Cauliflower Zucchini and Spiced Chickpea Salad

It has been so cold in New York the past few weeks! We went from 60 degree weather to 20 in the span of a day. While I want to eat healthy and get in my greens, I've found it difficult to actually want to eat salad and shakes while I shiver under layers of sweaters and blanket scarves. I got to work to make a warming salad that packs all the superfoods in and came up with this delicious roasted cauliflower, zucchini, and spiced chickpea salad. 

I've been having a love affair with chickpeas lately-- hummus, falafel, roasted in soups and thrown into salads. They're a great source of protein and at under $1 a can, a great help to my holiday-depleted wallet. If you do the pre-work for this salad on Sunday, it will literally take you under five minutes to put together. Pretty simple and all the ingredients I got at Trader Joe's.

Cut up some cauliflower and zucchini and rinse and dry your chickpeas. This is my least favorite step but is what makes them super crunchy. Roast at 425, turning every 10 or so minutes (takes about 30 to get them crispy). The key is to turn it up in the last 3-5 minutes to 450 if you like it super charred. Once finished, put over a bed of arugula, roasted pepitas, and craisins and top with literally the best dressing I've ever had. Warming, delicious, and nutritious!