Roasted Cauliflower Chickpea Potato Bowl

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Dariece

1 15oz chickpeas, canned, drained and rinsed

1 head cauliflower, broken into florets

3 cups mini potatoes, quartered

1 tbsp extra virgin olive oil, optional

1 lemon, juiced

1 tbsp cornstarch

2 tbsp paprika

1 tsp garlic powder

1 tsp cumin

1 tsp salt

subheading: TAHINI HERB DRESSING:

½ cup tahini

2 cloves garlic, minced

1 handful parsley, minced

1 lemon, squeezed

1 tsp maple syrup

½ tsp paprika

3 tbsp water, or more, to thin

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