Roasted Cauliflower & Chickpea Farro Salad

1. Add chopped cauliflower to a baking sheet, drizzle with olive oil, and season with salt, pepper, za’atar, garlic powder, and onion powder. On the other side of the baking sheet, add the Greek chickpeas. Bake on 400ºF (200ºC) for 30 minutes, flipping halfway through.
2. In each meal prep container, add 2 tbsp olive oil, a squeeze of lemon juice, 1 tbsp sun-dried tomatoes, salt, pepper, 1/2 cup cooked farro, 1 tbsp crumbled feta cheese, 1/4 cup roasted chickpeas, and 1/2 cup roasted cauliflower. Top with chopped green onions. Store in the fridge for up to 4 days.