Cauliflower Couscous + Roasted Chickpeas

Ingredients

• 2 cups cooked chickpeas (if canned, rinsed, drained, and patted dry)
• 2 Tbs. olive oil, divided
• 1 large head of cauliflower, cored and broken into florets (about 4 cups)
• 1 cup cherry tomatoes, sliced in half
• 1 medium cucumber, cut into ¼-inch pieces
• 1 large avocado, cut into 1-inch pieces
• 1/3 cup raisins
• 1/2 cup pine nuts
• 1/4 tsp. crushed red pepper
• Pinch of fine sea salt and black pepper
• 1 Tbs. tahini
• 1/4 cup extra-virgin olive oil
• 2 Tbs. lemon juice
• 1 tsp. Dijon mustard
• ½ tsp. honey
• 1/4 cup parsley, minced