Chickpea and Vegetable Salad

Description
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Ingredients

 * 1 Tbs. unhulled sesame seeds
 * 1 Tbs. cumin seeds
 * 1 1/2 tsp. salt
 * 1 1/2 cups cauliflower florets
 * 1 1/2 cups broccoli florets
 * 1/2 cup diagonally sliced carrots ( 1/2-inch pieces)
 * 1/2 cup diagonally sliced celery ( 1/2-inch pieces)
 * 1/2 cup diced red onion
 * 2 cups cooked or rinsed, drained canned chickpeas
 * 1/2 cup diced red bell pepper
 * 1/4 cup thinly sliced scallions (white and light green parts)
 * 1/4 cup chopped fresh cilantro
 * 1/2 cup Creamy Lemon-Tahini Dressing

Directions
Bring large pot of lightly salted water to a boil. Fill large bowl with ice water.

In medium skillet over medium heat, toast sesame seeds, cumin seeds and salt until fragrant, shaking pan occasionally, about 3 minutes. Transfer to small plate and set aside

to cool.

Add cauliflower, broccoli, carrots, celery and onion to boiling water and cook until tender, 3 to 4 minutes. Drain, plunge into ice water and drain well.

In large serving bowl, combine cooked vegetables, toasted seeds, chickpeas, bell pepper, scallions and cilantro. Add dressing and toss to coat.