| 11 | 30 | 384 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 20 min | 4 |
| 1 can (15oz) | Chickpeas, canned, drained (or dried equivalent soaked overnight) |
| 1 large head | Cauliflower (chopped) |
| 1/2 cup | Cilantro (coriander) (chopped) |
| 1/2 small | Red onion (chopped) |
| 1 clove(s) | Garlic (smashed and chopped) |
| 1/4 cup | Tahini |
| 1 whole lemon(s) | Lemon peel (zest) (zest of 1 lemon) |
| 1/4 cup | Lemon juice (scant; fresh) |
| 2 tbsp | Extra virgin olive oil |
| 2 tbsp | Water (hot) |
| 1/2 tsp | Sea Salt (scant; fine grain) |
Directions
Preheat oven to 425 F and line a baking sheet with parchment paper.
Chop up cauliflower into bite sized pieces breaking up wedges, bite sized pieces.
Spread cauliflower on baking sheet and drizzle or brush olive oil (1-2 tbsp) on pieces and toss to combine. Put baking sheet in preheated oven and cook for minut15-20 minutes, checking for desired crispness.
Whisk together the garlic, tahini, lemon zest and juice, and olive oil (2 tbsp). Add the hot water to thin a bit and then the salt.
Toss the roasted cauliflower, beans, cilantro, red onion, and half of the dressing. Add more dressing if you like and season with more salt to taste. Serve garnished with a bit of cilantro.
Serves 4.
Optional: I like to add chopped red bell peppers to this salad too.
The original recipe calls for quinoa instead of cauliflower.
| Fruit | 0.2 |
| Meat Alternative | 1.1 |
| Vegetables | 5.1 |
