Roasted Curried Cauliflower and Chickpea Salad
Roasted Curried Cauliflower and Chickpea Salad
Ingredients
For the Roasted Vegetables
- 1 cauliflower, head, cut into 1-inch florets
- 1 chickpeas, (15 ounce) can, rinsed and drained
- 2 tablespoons olive oil
- 1 tablespoon curry powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Creamy Lemon-Tahini Dressing
- 1/2 cup plain Greek yogurt
- 2 tablespoons lemon juice
- 1 tablespoon tahini
- 1 teaspoon maple syrup
- 1 garlic, clove, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- water, as needed for consistency
For the Salad Assembly
- 4 cups mixed greens
- 1/4 red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons toasted slivered almonds, optional, for garnish
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400
- 2
In a large mixing bowl, combine the cauliflower florets and the rinsed, drained chickpeas. Drizzle with olive oil, then sprinkle evenly with curry powder, cumin, paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss thoroughly until all the vegetables are well coated with the spices.
⏱️ 5 min
- 3
Spread the seasoned cauliflower and chickpeas in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, or until the cauliflower is tender-crisp and slightly caramelized, and the chickpeas are lightly browned and slightly crispy. Halfway through roasting, gently toss the vegetables to ensure even cooking.
⏱️ 30 min•🌡️ 400
- 4
While the vegetables are roasting, prepare the creamy lemon-tahini dressing. In a small bowl, whisk together the plain Greek yogurt, lemon juice, tahini, maple syrup, minced garlic, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. If the dressing is too thick, add water, 1 tablespoon at a time, until your desired consistency is reached.
⏱️ 5 min
- 5
Once roasted, remove the cauliflower and chickpeas from the oven and allow them to cool slightly for about 5 minutes.
⏱️ 5 min
- 6
In a large serving bowl, combine the mixed greens, thinly sliced red onion, and chopped fresh cilantro. Add the slightly cooled roasted cauliflower and chickpeas to the bowl.
⏱️ 5 min
- 7
Drizzle the creamy lemon-tahini dressing generously over the salad ingredients. Toss gently to combine all components. Garnish with toasted slivered almonds, if using, before serving immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Roasted Curried Cauliflower and Chickpea Salad
Ingredients
For the Roasted Vegetables
- 1 cauliflower, head, cut into 1-inch florets
- 1 chickpeas, (15 ounce) can, rinsed and drained
- 2 tablespoons olive oil
- 1 tablespoon curry powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Creamy Lemon-Tahini Dressing
- 1/2 cup plain Greek yogurt
- 2 tablespoons lemon juice
- 1 tablespoon tahini
- 1 teaspoon maple syrup
- 1 garlic, clove, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- water, as needed for consistency
For the Salad Assembly
- 4 cups mixed greens
- 1/4 red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons toasted slivered almonds, optional, for garnish
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400 - 2
In a large mixing bowl, combine the cauliflower florets and the rinsed, drained chickpeas. Drizzle with olive oil, then sprinkle evenly with curry powder, cumin, paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss thoroughly until all the vegetables are well coated with the spices.
⏱️ 5 min - 3
Spread the seasoned cauliflower and chickpeas in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, or until the cauliflower is tender-crisp and slightly caramelized, and the chickpeas are lightly browned and slightly crispy. Halfway through roasting, gently toss the vegetables to ensure even cooking.
⏱️ 30 min•🌡️ 400 - 4
While the vegetables are roasting, prepare the creamy lemon-tahini dressing. In a small bowl, whisk together the plain Greek yogurt, lemon juice, tahini, maple syrup, minced garlic, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. If the dressing is too thick, add water, 1 tablespoon at a time, until your desired consistency is reached.
⏱️ 5 min - 5
Once roasted, remove the cauliflower and chickpeas from the oven and allow them to cool slightly for about 5 minutes.
⏱️ 5 min - 6
In a large serving bowl, combine the mixed greens, thinly sliced red onion, and chopped fresh cilantro. Add the slightly cooled roasted cauliflower and chickpeas to the bowl.
⏱️ 5 min - 7
Drizzle the creamy lemon-tahini dressing generously over the salad ingredients. Toss gently to combine all components. Garnish with toasted slivered almonds, if using, before serving immediately.
⏱️ 5 min