Chickpea and Vegetable Salad

• 1 Tbs. unhulled sesame seeds
• 1 Tbs. cumin seeds
• 1 1/2 tsp. salt
• 1 1/2 cups cauliflower florets
• 1 1/2 cups broccoli florets
• 1/2 cup diagonally sliced carrots ( 1/2-inch pieces)
• 1/2 cup diagonally sliced celery ( 1/2-inch pieces)
• 1/2 cup diced red onion
• 2 cups cooked or rinsed, drained canned chickpeas
• 1/2 cup diced red bell pepper
• 14 cup thinly sliced scallions (white and light green parts)
• 1/4 cup chopped fresh cilantro
• 1/2 cup Creamy Lemon-Tahini Dressing

1. Bring large pot of lightly salted water to a boil.
2. Fill large bowl with ice water.
3. In medium skillet over medium heat, toast sesame seeds, cumin seeds and salt until fragrant, shaking pan occasionally, about 3 minutes.
4. Transfer to small plate and set aside to cool.
5. Add cauliflower, broccoli, carrots, celery and onion to boiling water and cook until tender, 3 to 4 minutes.
6. Drain, plunge into ice water and drain well.
7. In large serving bowl, combine cooked vegetables, toasted seeds, chickpeas, bell pepper, scallions and cilantro.
8. Add dressing and toss to coat.

sesame seeds, cumin seeds, salt, cauliflower florets, broccoli florets, carrots, celery, red onion, chickpeas, red bell pepper, scallions, fresh cilantro, lemontahini dressing

Taken from www.vegetariantimes.com/recipe/chickpea-and-vegetable-salad/ (may not work)