Arugula Cauliflower & Chickpea Tahini Salad

Adapted from Gimme Some Oven!

Arugula Cauliflower & Chickpea Tahini Salad

Ingredients:

Salad:

1-2 Cups of Arugula Lettuce (Washed)

1/2 Can of Garbanzo Beans/Chick Peas (Drained & Baked)

1 tablespoon paparika

1 tablespoon garlic powder

1 tablespoon onion powder

1 teaspoon chili powder

1/2 Cauliflower Bushel (Roasted)

1/2 Avocado

1 Slice of Red Onion (Chopped)

Handful of Feta Cheese

Kosher Salt & Ground Pepper

Dressing & Topping:

1 Lemon (Slices & 1 tablespoon of Juice Needed)

2 Tablespoons of Tahini

4 oz of Water

1 Teaspoon of Maple Syrup

Instructions:

Preheat oven to 425 degree’s. place chopped CAULIFLOWER on & garbanzo beans/chick peas on baking sheet lined with tin foil. I tend to divide cauliflower for half the tray and the garbanzo beans/chick pea’s on the second half. drizzle olive oil over both sides & sprinkle kosher salt, ground pepper, PAPRIKA, onion powder, garlic powder, & chili powder over both the cauliflower & garbanzo beans/chick peas. bake for 25-30 minutes until roasted. while the cauliflower is baking, arrange arugula on a plate, layer on avocado, and red onion. start dressing mix by mixing tahini with water, lemon juice, and maple syrup in a bowl. stir until texture is smooth & taste to ensure there is some sweetness to the dressing. if the sweetness is missing add a little more maple syrup. REFRIGERATE while the veggies & beans are cooking. then add in cauliflower and chick peas to the salad. sprinkle feta cheese on top and drizzle tahini dressing.