Roast cauliflower and potatoes at 450.

In dry skillet, toast seeds, tossing frequently, for 2-3 minutes. Grind in mortar & pestle until fine. Add curry powder and cayenne.

Mix ingredients for dressing: yogurt, mayo, lemon juice & zest, and seasonings. Salt & pepper to taste. Add chickpeas, potatoes, cauliflower, craisins. Stir to coat. Add green onions and red onion if desired.

Serve on bed of greens.