Cauliflower Chickpea Salad

• servings: 4 servings
• active time: 15 minutes
• total time: 35 minutes

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

½ teaspoon paprika

½ teaspoon garlic powder

½ 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)

Directions

Heat oven to 450°F.

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

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

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

Tahini Dressing:

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

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

Nutrition

• Calories: 605 kcal
• Total Fat: 28 g
• Saturated Fat: 4 g
• Sodium: 61 mg
• Total Carbohydrate: 75 g
• Dietary Fiber: 13 g
• Total Sugars: 6 g
• Protein: 20 g