1 cup chickpeas, drained and rinsed if using canned
1/4 cup pepitas
1/4 cup chopped green onion
1/2 ounce crumbled feta
1 tablespoon olive oil
1 tablespoon lemon juice
Pinch salt
Pinch Pepper
Instructions
Preheat oven to 400˚. Toss cauliflower with olive oil, salt, and pepper. Spread into a single layer on a baking tray and roast until tender and lightly charring, 30-40 minutes.
In a bowl, combine the rye berries, roasted cauliflower, chickpeas, pepitas, green onions, and feta. Drizzle olive oil and lemon juice over and toss until combined. Taste and adjust seasonings as desired.
Notes
*You could easily use any sprouted grain or cooked grain (but I really like the sprouted grain flavor!)