Roasted Cauliflower and Chickpea Salad with Tahini Dressing – Bio Garden

Ingredients

• 1 head cauliflower, cut into small florets
• 1 can boiled chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1/2 teaspoon paprika
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 4 cups baby spinach
• 1/2 cup pomegranate seeds
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 1/4 cup chopped toasted almonds
• 1/4 cup Bio Garden Tahini
• 1/4 cup water
• 2 tablespoons fresh lemon juice
• 1 garlic clove, minced
• 1/2 teaspoon honey