Roasted chickpeas, potatoes, cauliflower with a tahini based sauce

 1 can chickpeas, drained, rinsed (about 15 ounces)

3 cups mini potatoes, quartered (or whatever kind of potatoes you want )

1 head cauliflower broken into flowerets 

1 tab olive oil (optional, but I did use)

1 lemon juiced

1 tablespoon cornstarch

2 tablespoons paprika (I didn't use this much---just sprinkled mine)

1 tsp cumin

1 tsp salt (I just sprinkled some)

Sauce ingredients listed separately below.

Preheat oven to 400 F

Place chickpeas, potatoes and cauliflower in a parchment lined baking pan. Add the rest of the above ingredients and mix /toss well. Bake for 45 to 60 minutes or longer---you want things tender and somewhat crisp---do to your liking---You toss the veggies at the 1/2 way point to get them to roast evenly.    When done serve with the sauce below.

Tahini dressing:

1/2 cup tahini

2 minced garlic cloves

1  1emon squeezed

1 teaspoon maple syrup

1/2 teaspoon paprika

3 tablespoons of water---or enough to get the consistency you desire.

Mix the dressing. You can serve the dressing on the plate and then top with the roasted veggie/bean mixture.