Plant-Based Rainbow Salad - Grains & Legumes Nutrition Council

Ingredients

• 1 cup chickpeas, drained + rinsed
• 2 cups cauliflower, roughly chopped
• 1 tsp smoked paprika
• 1 tbsp garlic-infused olive oil
• 250g brown rice and quinoa (or grain of choice)
• 1/2 cup fresh dill, roughly chopped
• 1/2 cup fresh parsley, roughly chopped
• 1 cup cherry tomatoes, quartered
• 1 small red onion, diced
• 1/4 cup plant-based feta, diced