Description
A flavorful salad combining roasted chickpeas and cauliflower with a creamy curry dressing.
Ingredients
Scale
- 1 (15 ounce) can chickpeas (garbanzo beans, drained, rinsed, and patted dry)
- 1 head cauliflower (trimmed into bite-sized florets)
- 2 tablespoons olive oil
- 2 to 3 tablespoons yellow Madras curry powder (or to taste)
- 2 tablespoons ground ginger (or to taste)
- 1 teaspoon kosher salt (or to taste)
- 1/2 teaspoon freshly ground black pepper (or to taste)
- 6 ounces Greek yogurt (0% fat)
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey (or to taste)
- 1 teaspoon kosher salt (or to taste)
- 1/2 teaspoon freshly ground black pepper (or to taste)
- 1/2 cup raisin medley (black, golden, yellow, or your favorite raisins)
- 1/2 cup shelled salted pistachios
- 1/3 cup fresh cilantro (finely minced)
Instructions
- Preheat oven to 425°F. Line a baking sheet with foil for easier cleanup; set aside.
- To the baking sheet, add the chickpeas to one side and pat them dry with paper towels. To the other side add the cauliflower. Evenly drizzle everything with olive oil, sprinkle with curry powder, ginger, salt, and pepper, then toss well to coat evenly.
- Bake for about 35 to 40 minutes, or until the cauliflower is as tender as desired. Stir chickpeas and flip cauliflower once or twice during baking for even roasting.
- While the food roasts, make the dressing. In a small bowl, whisk together Greek yogurt, olive oil, vinegar, honey, salt, and pepper. Adjust seasoning to taste; set aside.
- After roasting, transfer cauliflower and chickpeas onto a serving platter. Evenly sprinkle with raisins, pistachios, cilantro, and drizzle with dressing to taste. Serve warm or fresh.
Notes
- Extra dressing can be stored airtight in the fridge for up to 1 week.
- Cauliflower and chickpeas are best enjoyed warm and fresh but can be stored airtight in the fridge for up to 5 days.
- If planning leftovers, dress the salad when ready to serve.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Salads
- Method: roasting, whisking
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 5mg