Roasted Cauliflower & Chickpeas with Lemony Tahini Dressing

For the Roasted Vegetables:

• ¼ cup
  olive oil
• 1 tbsp
  Healthy On You® While My Za'atar Gently Weeps spice blend
•  ½ medium
  cauliflower, core removed and broken into florets
• ½ small
  red onion, sliced
• 1 15 oz
  can chickpeas, washed and drained
• sea salt

For the Tahini Dressing:

• ¼ cup
  tahini sauce
• ¼ cup
  olive oil
• 2 tbsp
  fresh lemon juice
• 2 tsp
  2 tsp dijon mustard
• 1 tsp
  honey
• Fresh herbs for garnish: dill, mint and cilantro, chopped

Preparation

1. Preheat the oven to 415˚F
2. Prepare a 9x13 baking sheet with parchment paper.
3. Roast the veggies: In a small bowl, combine the olive oil and the Za'atar spice. Spread the cauliflower florets on a baking sheet and pour ¾ of the Za'atar oil all over. Stir to coat the cauliflower. Bake for 15 minutes. Remove from the oven and move the cauliflower to one side. Add the chickpeas and the onions to the other side of the baking sheet and add the remaining Za'atar oil. Put back in the oven and bake for another 10 minutes.
4. Meanwhile, make the Lemony Tahini Dressing: combine all the ingredients in a mason jar, add the cap and shake vigorously. If the dressing is too thick, add water, 1 tbsp at a time to get a more runny consistency.
5. Remove the cauliflower chickpea mixture from the oven, add the fresh herbs, and drizzle with the tahini sauce.