Lunch just turned into this amazing dish.
Warm roasted cauliflower and chickpea salad with lemon tahini dressing.
Enjoy, its incredibly tasty and super easy!
Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Makes: 4 servings
Ingredients:
- 1/2 head of cauliflower
- 1 white onion
- cayenne pepper
- 1 can of chickpeas rinsed and drained
- salt and pepper
- smoked paprika
- olive oil
Lemon Tahini Dressing:
- 1/4 cup lemon juice
- 1/3 cup tahini
- 1/4 teaspoon cayenne
- dash of sea salt
- 2 cloves garlic
Directions:
- Chop the cauliflower and onion and place on a baking sheet
- Drizzle with olive oil, sprinkle with cayenne salt and pepper
- Bake for 20 mins at 350 – toss and roast for another 10 mins
- While the cauliflower is roasting, add chickpeas to a skillet with a bit of olive oil, cayenne, salt and pepper.
- Stir and cook on medium heat until the chickpeas become a bit crispy
- While the chick peas cook, grab a small bowl and add in all the ingredients for the dressing.
- Blend until it becomes creamy
- Add the kale to the chickpeas and toss until they are coated and start to soften.
- Once all of the elements are ready, lay down the veg, top it with the chickpeas and kale, and then drizzle the dish with the dressing.
- ENJOY!
