Name: Curried Roasted Cauliflower Chickpea Salad
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 1 (15 ounce) can chickpeas, drained, rinsed, and patted dry; 1 medium/large 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; ½ 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; ½ teaspoon freshly ground black pepper, or to taste; curry powder, optional and to taste; ½ cup raisin medley; ½ cup shelled salted pistachios; ⅓ cup fresh cilantro, finely minced

Description

Curried Roasted Cauliflower Chickpea Salad is a delightful and flavorful dish featuring roasted cauliflower and chickpeas, combined with a creamy dressing and topped with raisins and pistachios.

Ingredients

Scale

1 (15 ounce) can chickpeas, drained, rinsed, and patted dry
1 medium/large 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
½ 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
½ teaspoon freshly ground black pepper, or to taste
curry powder, optional and to taste
½ cup raisin medley
½ cup shelled salted pistachios
⅓ cup fresh cilantro, finely minced

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 425F. Line a baking sheet with foil for easier cleanup; set aside.
To a baking sheet lined with foil, add the chickpeas to one side and pat them dry with paper towels. To the other side, add the cauliflower.
Evenly drizzle everything with the olive oil, sprinkle with curry powder, ginger, salt, and pepper, and toss well to coat evenly.
Bake for about 35 to 40 minutes, or until cauliflower is tender; stir chickpeas and flip cauliflower once or twice while baking.
While the food roasts, make the dressing by whisking together Greek yogurt, olive oil, vinegar, honey, salt, and pepper in a small bowl.
After cauliflower and chickpeas are done, transfer to a serving platter and evenly sprinkle with raisins, pistachios, cilantro, and drizzle with dressing to taste.
Serve warm and fresh, or refrigerate for up to 5 days without dressing. Dress just before serving if planning for leftovers.

Notes

Adjust the spices to your taste preference.
Extra dressing can be stored airtight in the fridge for up to 1 week.
For planned leftovers, dress only when ready to serve.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Salad
Method: Roasting
Cuisine: Mediterranean

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 10g
Sodium: 400mg
Fat: 16g
Saturated Fat: 2g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 10g
Protein: 10g
Cholesterol: 5mg