Roasted Vegetable Salad with Tahini Cream

Serves: 4-6

Time: 45 minutes

Ingredients:

• 1 small head cauliflower, cut into florets
• 1 small head broccoli, cut into florets
• 1 red bell pepper, quartered and seeded
  
• 1 15 oz can chickpeas, rinsed & drained
• 4 tbsp extra virgin olive oil*
• 1 tsp salt*
• 1 tsp paprika
• 1 tsp garlic powder
• 1 1/2 tsp dried oregano
• 2 handfuls of arugula
  
• 1/3 cup pickled red onions (preferably picked with champagne mimosa vinegar!*)
• 1/3 cup shaved Parmesan cheese

For the cream:

• 1/4 cup unsweetened Greek yogurt
• 3 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp water
• 1/2 tbsp maple syrup
• 1/2 tsp lemon zest
• 1 tbsp chopped capers*
• 1/4 cup shredded parmesan cheese
• 1/4 tsp salt
• Pepper to taste

Directions:

1. Preheat the oven to 425°F.
2. Add the cauliflower, broccoli, red bell pepper, and chickpeas to a large sheet pan. Add the olive oil and all the spices. Toss to coat. Roast for 35-40 minutes, tossing a few times.
3. Make the cream. Add all cream ingredients to a small bowl and mix to combine.
4. Remove the vegetables from the oven, then chop the roasted red peppers into bite-sized pieces.
5. Add the arugula, roasted vegetables, pickled onions, and parmesan cheese to a large bowl. Toss to combine.
6. Spread the tahini cream on a plate, top with the roasted vegetable salad.

*available at Olive This Olive That