Chickpea, Curry, and Roasted Vegetable Salad

Ingredients

• 1 ½ cups carrots (sliced into coin shapes)
• 1 head cauliflower (cut into small florets)
• ¼ cup extra virgin olive oil (+ 3 tbsp, divided)
• 1 tbsp curry powder
• 1 ½ tsp sea salt (divided)
• ¼ tsp black pepper
• 1 tbsp honey
• 1 ½ tbsp fresh lemon juice
• 1 tbsp fresh cilantro (minced)
• 1 can garbanzo beans (rinsed and drained)
• 4 cups arugula (or spinach)