SALAD

• 1½ cups cauliflower florets (chopped small; lightly steamed or raw for crunch)

• 1 cup canned chickpeas (drained & rinsed)

• 2 tablespoons red onion, finely diced

• 2 tablespoons pitted green olives, chopped

• 1 tablespoon fresh parsley, chopped

DRESSING

• 1 tablespoons tahini

• Juice of ½ lemon (~1–1½ tablespoon)

• 1 tablespoon olive oil

• ½ garlic clove, minced (or ¼ tsp garlic powder)

• ¼ teaspoon paprika

• Pinch cayenne (to taste)

• ¼ teaspoon pink sea salt (or to taste)

• Dash black pepper

• 1–2 teaspoon water (to thin, if needed)

1. Prep cauliflower: Steam 2–3 minutes until just tender, or leave raw for crunch. Cool and chop into small pieces.

2. Combine: In a mixing bowl, add cauliflower, chickpeas, onion, olives, and parsley.

3. Whisk dressing: Stir together tahini, lemon juice, olive oil, garlic, paprika, cayenne, salt, and pepper. Add water until creamy and pourable.

4. Toss: Pour dressing over the salad. Mix well to coat.

5. Chill (optional): Refrigerate 30 minutes for best flavor.