Roasted Cauliflower, Chickpea and Arugula Salad

Step 1

Heat oven to 425°F. Mist a large baking sheet with cooking spray.

Step 2

In a large bowl, add the cauliflower florets, chickpeas, oil, sea salt, cumin, garlic powder, onion powder, smoked paprika and black pepper. Toss gently until combined, then pour the mixture out onto the baking sheet and spread out in an even layer.

Step 3

Bake for 25-30 minutes, stirring once halfway through, until the cauliflower is tender and slightly charred around the edges. Transfer the pan to a wire cooling rack.

Step 4

Meanwhile, in a small bowl or mason jar, whisk together tahini, lemon juice, cumin, garlic, and 2 tablespoons warm water until smooth. Add extra warm water as needed, until the dressing reaches your desired consistency, then season with salt and pepper to taste.

Step 5

In a large bowl or serving plate, combine the arugula, avocado, red onion, pine nuts, roasted cauliflower and chickpeas. Drizzle evenly with the tahini dressing, serve with extra lemon wedges for squeezing, and enjoy!