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Roasted vegetables with tahini dressing
Ingredients
  • 1 15oz chickpeas, canned, drained and rinsed
  • 1 head cauliflower, broken into florets
  • 3 cups mini potatoes, quartered
  • 1 tbsp extra virgin olive oil, optional
  • 1 lemon, juiced
  • 1 tbsp cornstarch
  • 2 tbsp paprika
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp salt
  • subheading: TAHINI HERB DRESSING:
  • ½ cup tahini
  • 2 cloves garlic, minced
  • 1 handful parsley, minced
  • 1 lemon, squeezed
  • 1 tsp maple syrup
  • ½ tsp paprika
  • 3 tbsp water, or more, to thin
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