Spiced Chickpea salad

This is a great warm Autumn salad, especially when you want all of your veggies but don’t want to eat something cold on those chilly days. The warm roasted cauliflower, spiced chick peas and creamy tahini dressing really will warm up your Fall menu!

Spiced Chickpea and roasted cauliflower Salad

Roasted Cauliflower and Onions:

1 head of cauliflower

1 red onion

1 Tablespoon olive oil

1 teaspoon salt

Spiced Chickpeas:

1 Can chick peas (Garbonzo beans), drained

1 teaspoon cumin powder

1 tablespoon chili powder

1/4 teaspoon cayenne pepper ground

1 teaspoon salt

1 Clove garlic chooped

1 Tablespoon olive oil

Spinach Sauté:

1 Tablespoon olive oil

1 package of fresh spinach or other greens

1 teaspoon salt

Lemon Tahini Dressing

1 Tablespoon tahini (ground sesame seeds)

juice from one lemon

1 teaspoon cumin powder

1 teaspoon salt

3 Tablespoon mayo or sour cream

Add canned or fresh roasted red bell peppers for a slash of color and sweetness.

Instructions:

Seperate Cauliflower into small florettes, chop red onion in thin wedges and Place cauliflower and onion on cookie sheet and toss with olive oil and 1 teaspoon salt. Roast under the broiler until lightly browned. Remove from oven and keep warm

Saute chickpeas and chopped garlic in olive oil until fragrant. Add spices, sauté and keep warm while you complete the rest of the salad, add a little water if mister appears dry.

saute fresh spinach in one tablespoon of olive oil unti slightly wilted. Add a little water and continue cooking until the rest of the salad is ready.

Prepare dressing by mixing the Tahini, lemon juice, cumin, salt and mayo or sour cream together. Set aside.

assemble the salad with the roasted cauliflower, sautéed spinach and spiced chickpeas. Top with roasted red bell peppers and dressing.

Yummy and Healthy!

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