Roasted Cauliflower Leaves, Chickpea Salad with Tahini Dressing

Serves: Four | Prep: 15 min | Cook: 35 min

Ingredients:

Roasted Cauliflower Leaves, Chickpea Salad:
1 can chickpeas, rinsed and drained
2 Tbsp olive oil
1 tsp salt
1/2 tsp pepper
1/4 tsp cumin
1/4 tsp paprika
cauliflower leaves from one head of cauliflower
10 oz mixture of fresh kale and spinach
1-2 Tbsp pomegranate seeds
1/4 cup fresh parsley, roughly chopped

Tahini Dressing:
2 Tbsp tahini
1 Tbsp honey
1 lemon, juiced
1 tsp pomegrante juice
1/2 tsp salt
1/4 tsp pepper

Directions:
Preheat oven 400F/200C. Line a baking tray with baking paper.

Place chickpeas on the prepared tray and drizzle with 1 Tbsp olive oil, 1/2 tsp salt, 1/4 tsp pepper, cumin and paprika. Coat well and roast, 25-30 minutes.

Place leaves with the roasted chickpeas, drizzle with remaining olive oil, salt and pepper. Roast for another 10 minutes.

In a jar with a tight-fitting lid add all the dressing ingredients and shake vigorously.

To assemble, add kale and spinach mixture to a platter, top with roasted chickpeas and cauliflower leaves, sprinkle with fresh parsley and pomegranate seeds. Drizzle top with dressing.