Roasted Cauliflower Salad with Crispy Chickpeas Recipe | Samsung Food App

Ingredients

• 1 small head of cauliflower, small, cut into bite-sized pieces
• 1/2 red onion cut into ½” slices
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1 teaspoon garlic powder divided
• 1 teaspoon kosher salt divided
• 2 tablespoons olive oil divided
• 1 15.5 ounce can chickpeas drained and rinsed
• 1/4 cup drippy tahini
• 1 small lemon, juiced
• 1/4 teaspoon salt
• 3-4 tablespoons water
• 1/2 cup pitted Medjool dates chopped
• 1/3 cup pitted Castelvetrano olives* torn in half
• 1/2 cup roughly chopped fresh flat-leaf parsley