Roasted Cauliflower and Chickpea Quinoa and Arugula Salad with Almonds, Pomegranate and Feta in a Lemony Tahini Dressing

Roasted Cauliflower and Chickpea Quinoa and Arugula Salad with Almonds, Pomegranate and Feta in a Lemony Tahini Dressing

A quinoa and arugula salad bowl with roasted cauliflower, chickpeas, almonds, feta, pomegranate and plenty of fresh herbs that is tossed in a lemony tahini dressing.

ingredients

For the tahini dressing:

• 1/4 cup tahini
• 2 tablespoons lemon juice (~1/2 a lemon)
• salt to taste
• water

For the salad:

• 1 small head cauliflower, cut into bite sized florets
• 1 tablespoon oil
• 1 teaspoon ground cumin
• salt and pepper to taste
• 1/2 cup quinoa
• 1 cup water
• 1 (15 ounce) can chickpeas, drained and rinsed (or 1 1/2 cups cooked beans, from 1/2 cup dry)
• 4 cups baby arugula
• 1/4 cup feta, crumbled (optional)
• 1/4 cup almond slivers, lightly toasted
• 1/4 cup pomegranate
• 1/4 cup fresh herbs (one of or a mixture of parsley, mint, cilantro)

directions

For the tahini dressing:

1. Mix the tahini, lemon juice and salt along with enough water to get a dressing like consistency.

For the salad:

2. Toss the cauliflower in the mixture of the oil, cumin salt and pepper, place on a baking sheet in a single layer and roast in a preheated 400F/200C oven until it starts to caramelize, about 20-30 minutes, mixing half way through.
3. Meanwhile, bring the water and quinoa to a boil, reduce the heat and simmer, covered, until the quinoa is tender and has absorbed the water, about 15-20 minutes, remove from heat and let sit for 5 minutes, covered.
4. Mix everything, toss with the tahini dressing and enjoy!

Nutrition Facts: Calories 412, Fat 19g (Saturated 2g, Trans 0), Cholesterol 0, Sodium 308mg, Carbs 48g (Fiber 12g, Sugars 7g), Protein 16g

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