Curry Roasted Cauliflower and Chickpea Salad with Sweet Tahini Dressing.

I crave this salad like it's dessert and I can't help but go back for seconds. Every. Time.

Usually salad aren't my first choice for a meal, but lately I've been experimenting more with toppings and dressings and they've started to grow on me. A while back I discovered this amazing Sweet Tahini Dressing from Happy. Healthy. Life and I've been drizzling it on everything. It's my favorite on roasted cauliflower and carrots!

Not long after I discovered the Sweet Tahini Dressing I came across a recipe for curry roasted cauliflower and knew that I would wanted to try both of them together. So I got to it. I added in chickpeas for some protein and crunch and the combination was just as I hoped: INCREDIBLE!

Curry Roasted Cauliflower and Chickpeas

(Serves 4)

Ingredients:

• 1 head cauliflower cut into florets
• 2 cups (or 1 can) chickpeas, rinsed
• 1 1/2 tablespoons olive oil
• 1 tablespoon curry powder
• Salt and Pepper to taste

Directions:

• Preheat the oven to 425 degrees.
• Prepare a baking tray with aluminum foil and set aside.
• Place the cauliflower florets and chickpeas in a large bowl and drizzle with the olive oil.
• Shake the curry powder, salt and pepper overtop of the veggies and toss everything together so that the cauliflower and chickpeas get fully coated with the spices.  
• Pour the veggies on your prepared baking tray and roast in the oven for about 20 minutes until fork tender.

For Kathy's Sweet Tahini Dressing you'll need:

• 2 tablespoons tahini
• 2 tablespoons apple cider vinegar
• 1 1/2 - 2 tablespoons agave nectar
• 1/2 teaspoon garlic powder
• Juice of one small lemon
• Salt and pepper to taste

Place all the dressing ingredients into a bowl and whisk until smooth.

Curry Roasted Cauliflower and Chickpea Salad 

with Sweet Tahini Dressing

(Serves 4)

Ingredients:

• 4 servings of spinach
• 1 recipe for Curry Roasted Cauliflower and Chickpeas (see above)
• 1 recipe for Sweet Tahini Dressing (see above)

Directions:

1. Evenly divide the spinach among four bowls and top with the curry roasted veggies and dressing.
2. That's all there is to it! Enjoy!