- 1/2 cup cashews
- 4 cups broccoli florets
- 4 cups cauliflower florets
- 1/2 teaspoon garlic powder
- salt and ground black pepper to taste
- 1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed
- 2 tablespoons lemon juice
- 1 tablespoon tahini
- 1/2 teaspoon salt
- Place cashews in a bowl and top with water; soak until softened, 3 to 4 hours.
- Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper or spray with cooking spray.
- Spread broccoli and cauliflower onto 1 baking sheet and season with garlic powder, salt, and pepper. Spread chickpeas onto the other baking sheet and season with salt and pepper.
- Roast in the preheated oven until broccoli, cauliflower, and chickpeas are softened and cooked through, about 30 minutes.
- Drain cashews. Combine cashews, lemon juice, tahini, and 1/2 teaspoon salt in a blender or food processor; blend until dressing is smooth.
- Transfer broccoli, cauliflower, and chickpeas to serving bowl. Drizzle dressing over vegetables and chickpeas.