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!!
one 15-ounce can chickpeasgarbanzo beans, drained, rinsed, and patted dry (I use no-salt added)
1medium/large head cauliflowertrimmed into bite-sized florets
2tablespoonsolive oil
2 to 3tablespoonsyellow Madras curry powderor to taste
2tablespoonsground gingeror to taste
1teaspoonkosher saltor to taste
½teaspoonfreshly ground black pepperor to taste
Dressing and Salad
6ouncesGreek yogurtI used 0% fat
2tablespoonsolive oil
2tablespoonsapple cider vinegar
2tablespoonshoneyor to taste
1teaspoonkosher saltor to taste
½teaspoonfreshly ground black pepperor to taste
curry powderoptional and to taste
½cupraisin medleyblack, golden, yellow, or your favorite raisins
½cupshelled salted pistachios
⅓cupfresh cilantrofinely minced
Instructions
Preheat oven to 425F. Line a baking sheet with foil for easier cleanup; set aside.
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.
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.
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.
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.