Roasted Cauliflower, Chickpea and Arugula Salad
"This Roasted Cauliflower, Chickpea and Arugula Salad is a fresh and feel-good salad that’s bound to be a hit, especially when tossed with my favorite “Dreamy” Tahini Dressing. Deeeelish. (P.S. Don’t be scared by the long list of ingredients — this recipe flies byquickly!)..."
INGREDIENTS
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1 batch roasted cauliflower and chickpeas(see below)
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4 large handfulsbaby arugula
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1 ripe avocado, peeled, pitted and thinly sliced
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1/2 small red onion, thinly sliced
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1/3 cup toasted pine nuts
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1 batch Dreamy TahiniDressing
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optional: extra lemon slices/wedges for serving
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1 medium head of cauliflower, cut into small florets
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2 tablespoons olive oil, divided
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1 (15 ounce) can chickpeas, rinsed and drained(a.k.a. garbanzo beans)
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1/2 teaspoon eachground cumin + garlic powder + smoked paprika
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1/4 teaspoon onion powder
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pinch of cayenne pepper(or more/less to taste*)
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Kosher salt and freshly-cracked black pepper
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1/4 cup tahini
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3 tablespoonsfreshly-squeezed lemon juice
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2 cloves garlic, pressed or minced
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1 tablespoon maple syrup
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kosher salt and freshly-cracked black pepper
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2-4 tablespoons warm water
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