Roasted Cauliflower and Chickpea Quinoa and Arugula Salad with Almonds, Pomegranate and Feta in a Lemony Tahini Dressing Recipe
"A recipe for Roasted Cauliflower and Chickpea Quinoa and Arugula Salad with Almonds, Pomegranate and Feta in a Lemony Tahini Dressing : A quinoa and arugula salad bowl with roasted cauliflower, chickpeas, almonds, feta, pomegranate and plenty of fresh herbs that is tossed in a lemony tahini dressing...."
INGREDIENTS
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1/4 cup tahini
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2 tablespoons lemon juice (~1/2 a lemon)
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salt to taste
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water
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1 small head cauliflower, cut into bite sized florets
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1 tablespoon oil
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1 teaspoon ground cumin
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salt and pepper to taste
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1/2 cup quinoa
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1 cup water
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1 (15 ounce) can chickpeas, drained and rinsed (or 1 1/2 cups cooked beans, from 1/2 cup dry)
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4 cups baby arugula
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1/4 cup feta, crumbled (optional)
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1/4 cup almond slivers, lightly toasted
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1/4 cup pomegranate
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1/4 cup fresh herbs (one of or a mixture of parsley, mint, cilantro)
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