Roasted Cauliflower Carrot and Bean Salad - Elizabeth Zemelman Toronto Dietitian and Nutritionist

Ingredients

• 1 medium head cauliflower, cut into bite size florets
• 5 medium-large carrots ( about 4 cups)
• 3-4 Tbsp olive oil
• 1 can lentils, rinsed and drained (or 2 cups cooked)
• 1 can chickpeas, rinsed and drained ( or 2 cups cooked)
• 1/2 cup Red onion, chopped
• 1/2 cup Cilantro, chopped
• 1/4 cup olive oil
• 3 Tbsp fresh lemon juice
• 1 Tbsp honey
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp turmeric
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• 1/4 tsp salt
• 1 clove garlic, minced
• black pepper to taste