Roasted Cauliflower, Chickpea and Arugula Salad | Recipe Cart

Ingredients

• 1 medium head of cauliflower, cut into small florets
• 1 (15 ounce) can chickpeas, rinsed and drained
• 2 tablespoons olive oil, divided
• 1 teaspoon fine sea salt
• 1/2 teaspoon each: ground cumin, garlic powder, onion powder, smoked paprika
• 1/4 teaspoon freshly-cracked black pepper
• 5 ounces fresh arugula
• 1 large ripe avocado, thinly sliced
• 1/2 small red onion, thinly sliced
• 1/3 cup toasted pine nuts
• extra lemon wedges, for serving
• 1/4 cup tahini
• 3 tablespoons freshly-squeezed lemon juice
• 1/4 teaspoon ground cumin
• 1 clove garlic, pressed or minced
• 2-4 tablespoons warm water
• fine sea salt and freshly-cracked black pepper, to taste