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Parve
Easy
4 Servings
Allergens 
Contains
- SesameI absolutely love crispy roasted chickpeas. They make a great crunchy addition to any salad. In this recipe, they really complement the spiced roasted cauliflower.
1 (24-ounce) bag Beleaves Cauliflower Florets
1 (15-ounce) can Glicks Chick Peas, drained and rinsed
1/4 cup Gefen Olive Oil
1 teaspoon ground cumin
1 teaspoon turmeric
1/4 teaspoon chili powder
1/2 cup fresh spinach leaves
1/3 cup Haddar Baracke Tahini
1/3 cup water
1/4 cup fresh lemon juice
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic (or 1 teaspoon garlic powder)
1/4 teaspoon salt
Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper.
In a bowl, toss cauliflower and chickpeas with oil and spices. Place on baking sheet and roast for 30 to 40 minutes, until cauliflower is browned and chickpeas are crispy.
Pour spinach leaves onto the sheet pan and toss with the cauliflower and chickpeas. Return tray to oven for three minutes.
Whisk dressing together and drizzle over salad. Serve warm.
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