Roasted Cauliflower, Chickpea and Arugula Salad

Roasted Cauliflower, Chickpea and Arugula Salad is :
gluten free , dairy free , lacto ovo vegetarian , vegan
By Gimme Some Oven





Ingredients:
1

avocado

avocado
4 handfuls

baby arugula

baby arugula
15 ounce

canned chickpeas

canned chickpeas
1 head

cauliflower

cauliflower
1 pinch

cayenne pepper

cayenne pepper
1

chickpeas

chickpeas
2 cloves

garlic

garlic
1/2 teaspoon

ground cumin

ground cumin
some

kosher salt

kosher salt
3 tablespoons

lemon juice

lemon juice
some

lemon wedges

lemon wedges
1 tablespoon

maple syrup

maple syrup
2 tablespoons

olive oil

olive oil
1/4 teaspoon

onion powder

onion powder
1/3 cup

pine nuts

pine nuts
1/2

red onion

red onion
1/4 cup

tahini

tahini
1

tahini

tahini
2 tablespoons

water

water
Instructions:
To Make The Salad:Prepare the Roasted Cauliflower and Chickpeas as directed below. Then to save time, prep the remaining ingredients while they are roasting in the oven.Once the cauliflower and chickpeas are ready to go,spread the arugula out evenly on your serving platter or bowl. Top with the cauliflower, chickpeas, avocado, red onion, and pine nuts. Then drizzle everything evenly with the dressing.
Wine Pairing :
- chardonnay
- gruener veltliner
- sauvignon blanc
Salad on the menu? Try pairing with Chardonnay, Gruener Veltliner, and Sauvignon Blanc. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings.