Broccoli, cauliflower, chickpeas and cashews are topped with a homemade tahini lemon dressing in this gluten free salad bowl recipe.
For vegans and vegetarians who rely on nuts as one of the main sources of protein and vitamins – soaking the nuts in water will begin the germination process, making them easier to digest and to get the most nutrients.
The roasted broccoli and cauliflower was good, but I didn't care for the roasted chickpeas. They were too crunchy for my liking. Also, I couldn't get cashews dressing blend up, it was way too thick. - 10 Jun 2017 (Review from Allrecipes US | Canada)
Delicious! Easy to make and quick to serve. I didn't rinse my chickpeas though. Thank you for the recipe. - 08 Jan 2017 (Review from Allrecipes US | Canada)