Cauliflower Salad with Roasted Chickpeas & Quinoa

Step 1

Heat oven to 450°F.

Step 2

Combine cauliflower, chickpeas, olive oil and spices in a large bowl. Toss to combine.

Step 3

Spread out evenly on baking sheet, and season with salt and pepper.

Step 4

Bake 20-25 minutes, until the cauliflower begins to char and chickpeas are crispy. Set aside to cool slightly.

Step 5

Whisk together tahini, lemon juice, garlic, maple syrup. Add extra water if needed to thin. Taste and season with salt and pepper.

Step 6

Combine cauliflower-chickpea mixture with cooked quinoa. Top with avocado and parsley. Drizzle with tahini dressing and toss gently to combine.