Ingredients   

1 head cauliflower, chopped into florets
½ red onion
1 cup parsley, chopped
1x 400g can chickpeas, rinsed
½ teaspoon ground paprika
3 tablespoons olive oil

Dressing

Juice of 1 lemon  
1/3 cup tahini
2 garlic cloves, minced
¼ cup olive oil  
¼ teaspoon pepper

Method   

Preheat oven to 200° degrees. Place cauliflower them onto an oven tray

Place cauliflower on an oven tray. Drizzle with 2 tablespoons olive oil, and add pepper

Roast the cauliflower for 20 minutes, then stir and roast for an additional 10 minutes or until golden. Let cool

In a small bowl, mix the dressing ingredients together

Heat a fry pan or skillet over medium heat and add chickpeas, 1 tablespoon olive oil, paprika and salt and pepper

Stir and cook the chickpeas for 5 minutes or until slightly golden. Remove from the heat

in a large bowl or plate, combine the cauliflower, red onion, parsley, and chickpeas – mix well

Drizzle with salad dressing and toss to combine