Instructions

1. Preheat oven to 400F.
2. Place the drained and rinsed chickpeas on a baking sheet lined with parchment paper. 
3. Drizzle with olive oil and sprinkle with cumin, chili powder, salt, and pepper. 
4. Use a spatula to toss and coat the chickpeas with the spices.
5. Spread them out in a single layer on the baking sheet. 
6. Roast for 25 minutes. 
7. While the chickpeas are roasting, place the frozen cauliflower rice in a medium pan over medium-high heat. 
8. Stir it frequently for about 10 minutes until it’s warmed through and no longer frozen. 
9. Transfer the cauli rice to large bowl and add in the chopped onion, cucumber, tomatoes, roasted pepper, parsley, and toasted pine nuts. 
10. Mix and divide into three separate Ello meal prep containers. 
11. In a dressing bottle or medium bowl, combine the lemon juice, olive oil, agave, vinegar, and mustard. Whisk or shake until combined. 
12. Divide the dressing into little dressing containers with lids and nuzzle them into Ello meal prep containers.
13. Once the chickpeas are done roasting, divide them among the meal prep containers. 
14. Garnish with parsley. 
15. Store in the fridge.
16. When you’re ready to eat, pour the dressing on the salad, put the lid back on the container and shake until coated.