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Curried Roasted Cauliflower Chickpea Salad

Curried Roasted Cauliflower Chickpea Salad
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A flavorful salad featuring roasted cauliflower and chickpeas, tossed 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, black, golden, yellow, or your favorite raisins
  • ½ cup shelled salted pistachios
  • ⅓ cup fresh cilantro, finely minced

Instructions

  1. Preheat oven to 425F. Line a baking sheet with foil for easier cleanup; set aside.
  2. Add the chickpeas to one side of the baking sheet and pat them dry with paper towels. On the other side, add the cauliflower. Drizzle everything with olive oil and sprinkle with curry powder, ginger, salt, and pepper. Toss well to coat evenly.
  3. Bake for about 35 to 40 minutes, stirring the chickpeas and flipping the cauliflower once or twice to ensure even roasting.
  4. While the food roasts, prepare the dressing by whisking together Greek yogurt, olive oil, vinegar, honey, salt, and pepper in a small bowl. Adjust seasoning as needed.
  5. Once the cauliflower and chickpeas are done, transfer them to a serving platter, top with raisins, pistachios, cilantro, and drizzle with dressing to taste.
  6. Serve warm and fresh, and store any extra dressing in the fridge for up to a week. Dress only when ready to serve if planning leftovers.

Notes

  • Cauliflower and chickpeas are best served warm.
  • Store airtight in the fridge for up to 5 days.
  • Dress the salad just before serving if you plan to have leftovers.

Nutrition

Find it online: https://www.spiritsdrink.com/curried-roasted-cauliflower-chickpea-salad/