Roasted Chickpea Vegetarian Buddha Bowl | Produce For Kids

Ingredients

• 1 14.5 oz. can chickpeas, drained, rinsed, dried
• 2 tablespoons plus 1 tsp. olive oil, divided
• 1/4 teaspoon paprika
• 2 tablespoon rice wine vinegar
• 1 tablespoon honey
• 1 clove garlic (minced)
• 1/4 teaspoon salt (pepper)
• 16 ounces chopped cauliflower (cooked according to package directions)
• 4 cups spring mix salad blend
• 2 avocados (sliced)