Cauliflower Chickpea Salad

Ingredients

• 2 cups cooked quinoa
• 1 avocado (cubed)
• 2 Tablespoons chopped fresh parsley (to garnish)
• 1 medium head cauliflower (cut into small florets)
• 1 15-ounce can chickpeas (rinsed and drained)
• 2 Tablespoons olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper (to taste)
• 1/4 cup tahini
• 3 Tablespoons lemon juice
• 3 cloves garlic (grated or minced)
• 1 Tablespoon maple syrup
• Salt and pepper (to taste)
• 1-2 tablespoons water (if needed)

Instructions

1. 1

   Heat oven to 450°F.

2. 2

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

3. 3

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

4. 4

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

5. 5

   --- Tahini Dressing: ---

6. 6

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

7. 7

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