Roasted Curried Cauliflower and Chickpea Salad

Roasted Curried Cauliflower and Chickpea Salad – An EASY, healthy, lettuce-less salad with roasted curried cauliflower and chickpeas as the STARS!! Topped with raisins, pistachios, cilantro, and a DELISH tangy Greek yogurt dressing!!

When the weather is colder I still love to eat my veggies, but roasting them is my preferred way to enjoy them because cold vegetable salads aren’t my jam this time of year.

This easy, healthy, lettuce-less salad with roasted cauliflower and chickpeas that are tossed in Madras curry powder and ginger are the stars of the show.

As with all curry powders, they vary in intensity and everyone’s preferences for spice and heat vary, so adjust to taste. I used 2 rounded tablespoons and I wouldn’t call it spicy but there’s robust flavor.

To add texture and crunch to the salad, I added chewy raisins and salted pistachios. I used a raisin blend (from Trader Joe’s) but you can use regular (black) raisins if that’s what you have on hand or go with all golden. If you’re not a raisin fan, simply omit them.

The dressing is an easy, whisk-together number comprised of Greek yogurt, olive oil, apple cider vinegar, honey, salt, and pepper. The natural tanginess and cooling nature of the Greek yogurt balances the heat from the curry powder and ginger and it’s a perfect complement.

Add cilantro for herbaceous freshness and a pop of green color and you’ve got yourself a satisfying salad that’s naturally vegetarian (vegan if you omit the dressing and/or substitute the Greek yogurt – I recommend Veganise), gluten-free, and ready in 45 minutes.

Perfect for lunches, as a meal prep recipe, or as a light meatless dinner. Keep those January resolutions going strong.

Roasted Curried Cauliflower Salad

Roasted Curried Cauliflower and Chickpea Salad – An EASY, healthy, lettuce-less salad with roasted curried cauliflower and chickpeas as the STARS!! Topped with raisins, pistachios, cilantro, and a DELISH tangy Greek yogurt dressing!!

Ingredients:

Cauliflower and Chickpeas

  • one 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

Dressing and Salad

  • 6 ounces Greek yogurt (I used 0% fat)
  • 2 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons honey, or to taste
  • 1 teaspoon kosher salt, or to taste
  • 1/2 teaspoon freshly ground black pepper, 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

Directions:

  1. Preheat oven to 425F. Line a baking sheet with foil for easier cleanup; set aside.
  2. Cauliflower and Chickpeas – To a baking sheet lined with foil (for easier cleanup) 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, evenly sprinkle with curry powder, ginger, salt, pepper, and using your hands, toss very well to coat evenly.
  3. Bake for about 35 to 40 minutes, or until cauliflower is as tender as desired; stir chickpeas and flip cauliflower once or twice while baking to ensure even roasting. While the food roasts, make the dressing.
  4. Dressing and Salad – To a small bowl, add the Greek yogurt, olive oil, vinegar, honey, salt, pepper, and whisk to combine. Taste, check for seasoning balance and desired consistency, and if necessary add more salt, pepper, oil, honey, etc. to taste; set aside.
  5. After cauliflower and chickpeas are done, transfer onto a serving platter, evenly sprinkle with the raisins, pistachios, cilantro, and evenly drizzle with the dressing, to taste. You likely won’t need all the dressing and extra will keep airtight in the fridge for up to 1 week. Cauliflower and chickpeas are best warm and fresh but will keep airtight in the fridge for up to 5 days. Do not dress the whole salad if you are intending for planned leftovers and instead dress when you plan to serve.

 

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