Roasted Idaho® Potatoes, Cauliflower and Chickpeas with Kalamata Olive Vinaigrette | Idaho Potato Co

Ingredients

• 1½ pounds of yellow flesh Idaho® potatoes, scrubbed and cut into 1-inch cubes
• 1 small head of cauliflower cut into bite-sized florets
• 1 15-ounce can of chickpeas, drained and rinsed
• 7 tablespoons olive oil, divided
• 2½ teaspoons coarse salt, divided
• 1 teaspoon cumin seeds
• ½ cup pitted kalamata olives, chopped (2½ ounces)
• 2 tablespoons fresh lemon juice
• 1 large clove of garlic, pressed
• ¼ teaspoon ground cumin
• ¼ teaspoon fresh ground black pepper
• 2 tablespoons of chopped fresh parsley leaves, optional garnish