
Roasted Cauliflower Chickpea Salad with Tahini Dressing
Ingredients (13)
- 1 medium head cauliflower, cut into small florets
- 15 ounces chickpeas, rinsed and drained
- 2 tablespoons olive oil
- 2 teaspoons garam masala
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Kosher salt and black pepper, to taste
- 3 cups arugula
- 1 avocado, chopped
- 1/4 red onion, thinly sliced
- 1/4 cup chopped Italian parsley
- Tahini Dressing
- Optional garnish: pomegranate arils
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Directions
Learn how to make this recipe at Two Peas & Their Pod