Roasted Cauliflower, Chickpea and Arugula Salad

gimmesomeoven.com

Eva Hawes

subheading: SALAD INGREDIENTS:

1 batch roasted cauliflower and chickpeas (see below)

4 large handfuls baby arugula

1 ripe avocado, peeled, pitted and thinly sliced

½ small red onion, thinly sliced

⅓ cup toasted pine nuts

1 batch Dreamy Tahini Dressing

optional: extra lemon slices/wedges for serving

subheading: ROASTED CAULIFLOWER AND CHICKPEAS INGREDIENTS:

1 medium head of cauliflower, cut into small florets

2 tablespoons olive oil, divided

1 (15 ounce) can chickpeas, rinsed and drained (a.k.a. garbanzo beans)

½ teaspoon each ground cumin + garlic powder + smoked paprika

¼ teaspoon onion powder

pinch of cayenne pepper (or more/less to taste*)

Kosher salt and freshly-cracked black pepper

subheading: DREAMY TAHINI DRESSING:

¼ cup tahini

3 tablespoons freshly-squeezed lemon juice

2 cloves garlic, pressed or minced

1 tablespoon maple syrup

kosher salt and freshly-cracked black pepper

2 to 4 tablespoons warm water

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