Curried Roasted Cauliflower Chickpea Salad
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Averie Cooks · by Averie Sunshine★ 4.6 (23)

Curried Roasted Cauliflower Chickpea Salad

NUTRITION · PER SERVING45M COOK
CAL 23%·PRO 36%
CARBS 63G55% OF CAL
12G FIBER9G ADDED24G INTRINSIC18G OTHER32G TOTAL SUGAR
FAT 17G34% OF CAL
2G SAT15G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Roasted curried cauliflower and chickpeas tossed with raisins, pistachios, and cilantro, dressed in Greek yogurt vinaigrette. Satisfying, spiced, and naturally vegan.

mainindiansaladbowlbeansgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1 (15 ounce) can chickpeas (garbanzo beans, drained, rinsed, and patted dry (I use no-salt added))
  • 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)
  • 1/2 teaspoon freshly ground black pepper (or to taste)
  • 6 ounces Greek yogurt (I used 0% fat)
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons honey (or to taste)
  • curry powder (optional and 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)
PREP
5M
SODIUM
925MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.