INGREDIENTS

• 1 (15 oz) can chickpeas, drained/dried
• 3 cups baby potatoes
• 1 small head cauliflower
• 1 lemon, zested and juiced
• 1 tablespoon avocado oil
• 1 tablespoon cornstarch
• 1 tablespoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• Salt and pepper, to taste
• ½ cup tahini
• 2 cloves garlic, minced
• ¼ cup chopped parsley
• 1 lemon, zested and juiced
• 1 teaspoon maple syrup
• ½ teaspoon smoked paprika
• 2-4 tablespoons water
• Olive oil
   

INSTRUCTIONS

1. Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
2. In a large bowl, toss chickpeas, potatoes, cauliflower, cornstarch, oil, lemon zest, lemon juice, paprika, garlic powder, cumin, salt and pepper until well combined.
3. Roast for 30-45 minutes or until potatoes are tender – stirring halfway.
4. Meanwhile, make the dressing by whisking tahini, minced garlic, 3 tablespoons parsley (reserving 1 tablespoon), lemon zest, lemon juice, maple syrup, smoked paprika in a small bowl.
5. Add water, one tablespoon at a time to thin as desired.
6. Spread sauce on the bottom of a serving platter and top with roasted veggies. Add fresh ground pepper, a drizzle of olive oil and the remaining 1 tablespoon chopped parsley.