Chickpea Cauliflower Salad

For the chickpea cauliflower mixture:

1 head cauliflower, broken into florets

1 can chickpeas, drained

1 tablespoon paprika

1 teaspoon salt

1 tablespoon garlic powder

2 tablespoons olive oil

For the salad:

1/2 cup farro (Cooked in 1 1/3 cup water, 1 tablespoon olive oil, and salt to taste. Cook for 10 minutes. Reserve cooking water.)

1/2 cup parsley, chopped

1/2 cup red onion, chopped

2 cups arugula or any wild edible green

For the dressing:

1/4 cup olive oil

1/4 cup reserved farro cooking water

2 tablespoons honey

Juice of half a lemon

Salt and pepper to taste

Instructions:

1. For the chickpea cauliflower mixture, combine all ingredients, mix, and air fry at 400 degrees Fahrenheit for 15 minutes (shake the basked every 3-4 minutes).

2. For the dressing, combine all the ingredients and whisk.

3. Once the chickpea cauliflower mixture is cooked, add it to a large bowl with the red onion, parsley, and most of the dressing. Mix well.

4. For the salad assembly, create a bed of arugula and top with the farro and chickpea cauliflower mixture.

5. Drizzle with the remaining dressing and enjoy!