Grain-Free Tabbouleh Salad and Hummus-Coated Chicken Thighs

1: Rice the cauliflower and chop the red onion, parsley, cucumber, and cherry tomatoes.

2: Add the chopped vegetables to a large mixing bowl and toss.

3: Add in the pine nuts and toss again. Set aside.

4: Make the dressing by whisking together 1/3 cup of olive oil, the juice of 1 lemon, and a pinch of sea salt and pepper, then pour over the salad and toss.

5: Let the dressing marinate the salad.

6: Rinse and pat dry the chicken thighs, then rub them with olive oil.

7: Coat each chicken thigh with a layer of roasted pine nut hummus.

8: Cook the chicken thighs in an air fryer at 400 degrees for about 12 minutes.

9: To serve, divide the salad into bowls, add 1-2 chicken thighs to each bowl, and smear hummus along the rim.