
A warm roasted salad with cauliflower, chickpeas, spinach, and tahini lemon dressing.
1 cupChickpeas
250 gCauliflower
80 gSpinach
1.5 tbspLemon Juice
30 gTahini
Toss cauliflower and chickpeas with olive oil, salt, and black pepper, then roast at 210°C / 410°F for 22 minutes.
Whisk tahini with lemon juice and a splash of water until pourable.
Serve roasted cauliflower and chickpeas over spinach with tahini dressing.
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1.5 tbspOlive oil
To tasteSalt
To tasteBlack Pepper