This Mexican Roasted Cauliflower & Chickpea Salad is hearty, yet healthy and jam packed with flavor.  Loaded with shredded brussels sprouts, nutty quinoa, cumin kissed cauliflower, crispy chickpeas and a creamy avocado dressing, this is proof that satisfying salads do exist! 

Helllllo there boys and girls!
Since I totally blew your diet on Monday with ALL the sky high, streusel topped muffins, today we are going to feast on SALAD.  Because while jumbo lemon muffins ARE marvelous, life is all about balance.
Wait wait waaaait!  Before you give me that stinky side-eyed glare and click on the X in the upper right-hand corner of your screen, just know we aren?t eating any ?ole snooze fest of a salad.
No sir-e-bob.
Limp lettuce and bland, boring salads are for the birds. Today we are eating a salad LOADED with almost all of my favorite things.
Minus rain drops on roses and whiskers on kittens.  Obviously.  I?m not sure those things would taste good in a salad.  Or in anything really.

Buuuut, before we discuss the deliciousness that is THIS salad, I have a small confession:
I made and shot this scrumptiousness waaaaaaay back in the day.  Sometime around the last week of December, if you want to get technical.
And I?ve been eating it on repeat ever since.  Sometimes as much as thrice weekly.  
I?ve TOTALLY been meaning to share it with you guys over the past couple months, but all the cozy winter eats got in the way.
However, this salad is perfect for the first we...