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Raise your hand if you have curry powder tucked in your spice pantry but haven’t gotten around to using much of it yet. It’s okay – we’ve all been there. This recipe will fill your kitchen with the sensational aromas of curry powder and packs a protein and fiber punch with the use of chickpeas. You’ll be surprised how you find yourself coming back to this simple staple again and again!

Curry Cauliflower & Chickpea Salad

Equipment

  • Knife
  • Cutting board
  • Measuring cups/spoons
  • Medium bowl
  • Whisk
  • Large baking sheet
  • Small bowl
  • Spoon
  • Large bowl
  • Tongs

Ingredients
  

  • 1 tablespoon curry powder
  • 1 tablespoon olive oil
  • ¼ teaspoon salt
  • 1 ½ cups cauliflower florets
  • 1 cup garbanzo beans chickpeas, drained and rinsed
  • ¾ cup carrot slices ½”
  • ¼ cup nonfat Greek yogurt
  • 1 tablespoon fresh-squeezed lime juice
  • ½ teaspoon black pepper
  • ½ teaspoon minced fresh ginger
  • ½ teaspoon minced fresh jalapeño pepper
  • 2 cups greens lettuce, spinach, spring mix, etc.
  • 1 cup flat-leaf parsley chopped
  • ¼ cup red onion thinly sliced

Instructions
 

  • Preheat oven to 450°. Combine curry powder, olive oil, and salt in a medium bowl. Add the cauliflower, garbanzo bean, and carrots; toss to coat. Spread mixture onto a large baking sheet. Roast 20-25 minutes or until vegetables are tender, stirring once.
  • Stir together the yogurt, lime juice, ginger, and jalapeño pepper in a small bowl to create the dressing. Thin with water to desired consistency.
  • Combine roasted vegetables, greens, parsley, and onion in a large bowl. Top with dressing; toss with tongs to coat.
  • Serve immediately. Store leftovers in the fridge for 3-4 days, keeping greens separate to prevent wilting.