Chickpea & Cauliflower Salad with Spiced Tahini Dressing by Foodie’s Chef Laura Brennan - Foodies Ma

Ingredients

• 2 medium heads cauliflower, about 2 ½ pounds each
• 4 tablespoons extra virgin olive oil
• 1 teaspoon Aleppo pepper (Syrian pepper flakes, but can substitute Italian pepper flakes, just use less. Italian red pepper flakes are hotter/spicier.)
• 2 teaspoons dried oregano
• 1½ teaspoons ground coriander seed
• ¾ teaspoon smoked paprika powder
• Fresh ground black pepper
• 1½ to 2 teaspoons kosher salt
• 1 cup sesame tahini paste
• 1 ½ cups hot water (hot tap water is OK), plus more water as needed
• 2 teaspoons mashed garlic (from 4-6 cloves peeled garlic)
• Rind of 1 fresh lime
• Juice of 1 lime
• Rind of ½ fresh lemon
• Juice of 1 lemon
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 3 to 4 tablespoons extra virgin olive oil
• 3 to 4 tablespoons chopped cilantro
• 1 teaspoon kosher salt (plus more to taste)
• 2 each- 15/16-ounce cans of cooked chickpeas
• Optional: 2 cups of greens (washed & dried) of your choice: baby spinach, baby arugula, chopped fresh kale
• Optional: ½ cup diced, seeded fresh plum tomatoes
• 2 tablespoons white sesame seeds, toasted