Cauliflower and Chickpea Quinoa with Tahini Drizzle

INGREDIENTS

2 1/2 cups

chopped cauliflower florets

2/3 cup

chopped onion

1 15 ounce can

organic chickpeas, rinsed, drained, and patted dry

2 tbsp

olive oil, divided

1 1/2 cups

cooked quinoa

1/4 cup

chopped fresh flat-leaf parsley

1/2 tsp

kosher salt

1/4 tsp

freshly ground black pepper

1/4 cup

pine nuts, toasted

2 tbsp

tahini

2 tbsp

water

2 tbsp

plain nonfat Greek yogurt

1 tbsp

fresh lemon juice

2 tsp

lower-sodium soy sauce

garlic clove, minced