POTATO, CHICKPEA, & CAULIFLOWER SALAD WITH TAHINI DRESSING

POTATO, CHICKPEA, & CAULIFLOWER SALAD WITH TAHINI DRESSING image

Number Of Ingredients 17

1 dash KOSHER SALT
10 BABY POTATOES
1 cup CHICKPEAS COOKED
2 BAY LEAVES
2 cups CAULIFLOWER ROUGHLY CHOPPED
1 1/2 LEMONS HALVED
1/4 cup OLIVE OIL
1 teaspoon TUMERIC
1 1/2 tablespoon TAHINI
1/2 teaspoon CORRIANDER GROUND
1 teaspoon RICE VINEGAR
1 tablespoon WATER
1 1/2 tablespoon PARSLEY CHOPPED
1 1/2 tablespoon DILL CHOPPED
1/4 cup SUNFLOWER SEEDS TOASTED
1 RED CHILE THINLY SLICED
2 SCALLIONS THINLY SLICED

Steps:

Bring two medium pots of salted water to a rolling boil over high heat. Add potatoes to one pot and simmer until fork-tender, about 15 minutes.
In the second pot, simmer chickpeas with bay leaves until warm, 5 minutes. Use a slotted spoon to transfer chickpeas to a colander, and toss dry. (Keep water in pot at a simmer.) In a large bowl, season chickpeas with salt, lemon juice and a drizzle of oil.
Drain and halve potatoes. Season with salt, a drizzle of oil and a squeeze of lemon juice.
Add cauliflower to pot used for chickpeas and simmer until al dente, 3-5 minutes. Strain, toss dry and add to bowl with chickpeas.
Make the dressing: In a blender, pulse turmeric, tahini, a squeeze of lemon juice, a pinch of salt, coriander, vinegar and water to combine. With motor running, slowly pour in ¼ cup oil to emulsify.