Roasted Cauliflower & Chickpeas With Mustard And Parsley

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One Hungry Mama
Nutrition per serving    (USDA % daily values)
CAL
276
FAT
42%
CHOL
0%
SOD
30%
Uploaded by: Stacie Bllis

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Ingredients for 4 servings

1 14-ounce can chickpeas, rinsed, drained and dried

1 head of cauliflower, outer leaves removed and discarded, cut into bite-sized florets

3 tablespoons plus 1/4 cup extra virgin olive oil, divided

Coarse sea salt

1 tablespoon Dijon mustard

1 tablespoon seeded mustard (i.e., grainy mustard)

1 tablespoon white wine vinegar

Freshly ground black pepper

1/4 cup chopped Italian parsley

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