Roasted Cauliflower and Spiced Chickpea Salad
INGREDIENTS
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For the roasted cauliflower:
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1 medium cauliflower head, washed and cut into small florets
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2 tbsp extra virgin olive oil
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1/2 tsp salt
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For the spiced chickpeas:
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2 tsp sweet paprika
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1/2 tsp cumin
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1/2 tsp turmeric
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1/2 tsp salt
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⅛ tsp black pepper
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1 tbsp extra virgin olive oil
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1- 15oz can chickpeas, drained
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5 oz baby arugula or any other salad of your choice, thoroughly washed and dried
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1 1/2 cups pomegranates seeds ( about 1 small pomegranate)
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2 tbsp roasted and salted almonds, chopped
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For the dressing:
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1/2 cup + 2 tbsp tahini
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1/4 cup + 2 tbsp freshly squeezed lemon juice
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1/4 cup + 2 tbsp lukewarm water
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1/2 tsp salt (or to taste)
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2 tsp rice vinegar
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1 tbsp maple syrup
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1/2 tsp green dragon sauce (optional)
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