Chickpeas, Cauliflower, Curry Vinaigrette

Name: Chickpeas, Cauliflower, Curry Vinaigrette
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 people
Ingredients: 8 ounces chickpeas; 1 ½ teaspoon sea salt; 1 cup nonfat Greek yogurt; ½ cup sour cream; 1 teaspoon ground coriander; ½ teaspoon ground cumin; salt and pepper; 2 tablespoons lemon juice; 1 ½ tablespoon honey; ⅓ cup golden raisin; 1 teaspoon curry powder; salt; ¼ cup olive oil; 1 head of cauliflower; 2 tablespoons olive oil; ¼ cup almonds; ½ cup mint; salt and pepper

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Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
4 people
Calories
531 kcal
Course
Side Dish
Cuisine
International

Chickpeas, Cauliflower, Curry Vinaigrette

Yvette Baldwin

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Savory and very easy to make salad, and yet rich in flavor.

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Ingredients

Servings

FOR THE BEANS

8 ounces chickpeas
1 ½ teaspoon sea salt

FOR THE SPICED YOGURT

1 cup nonfat Greek yogurt
½ cup sour cream
1 teaspoon ground coriander
½ teaspoon ground cumin
salt and pepper

FOR THE DRESSING

2 tablespoons lemon juice
1 ½ tablespoon honey
⅓ cup golden raisin
1 teaspoon curry powder
salt
¼ cup olive oil

FOR THE SALAD

1 head of cauliflower trimmed and cut into bite-size pieces roasted
2 tablespoons olive oil
¼ cup almonds chopped
½ cup mint leaves
salt and pepper to taste

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Instructions

MAKE THE BEANS

Rinse a can of chickpeas and place it in a small saucepan. Add water to cover and add the salt. Cook over medium-low heat for 10 to 15 minutes or until the chickpeas are tender and still retain their shape. Let them cool off to room temperature in their liquid.

MAKE THE SPICED YOGURT

In a medium bowl combine the yogurt, sour cream, coriander, cumin, ½ teaspoon salt and ¼ teaspoon pepper. Cover and refrigerate until ready to use.

MAKE THE DRESSING

In a small bowl, whisk the lemon juice and the honey. Add the raisins and let them soak for 15 minutes. Remove the raisins with a slotted spoon and reserve.
To the remaining liquid, add the curry powder and ½ teaspoon salt. Whisking constantly, add the olive oil in a small steady stream.

MAKE THE SALAD

Position a rack in the center of the oven, and heat the oven to 425F. On a large rimmed baking sheet, toss the cauliflower florets with olive oil, ½ teaspoon salt, and ½ teaspoon pepper. Roast stirring once, until golden-brown and tender, 15 to 20 minutes.
Transfer the cauliflower and any browned bits on the pan to a large bowl. Drain the chickpeas, then transfer them o the bowl with the cauliflower. Add the dressing and toss to combine.
Spread the yogurt evenly on the bottom of a large serving platter. Spoon the cauliflower mixture on top of the yogurt, and top with the raisins, almonds, and mint leaves.

Nutrition Information

Show Details

Calories 531kcal (27%) Carbohydrates 51g (17%) Protein 16g (32%) Fat 33g (51%) Saturated Fat 7g (35%) Cholesterol 17mg (6%) Sodium 964mg (40%) Potassium 872mg (25%) Fiber 9g (36%) Sugar 27g (54%) Vitamin A 433IU (9%) Vitamin C 75mg (83%) Calcium 135mg (14%) Iron 4mg (22%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 531 kcal

% Daily Value*

Calories	531kcal	27%
Carbohydrates	51g	17%
Protein	16g	32%
Fat	33g	51%
Saturated Fat	7g	35%
Cholesterol	17mg	6%
Sodium	964mg	40%
Potassium	872mg	19%
Fiber	9g	36%
Sugar	27g	54%
Vitamin A	433IU	9%
Vitamin C	75mg	83%
Calcium	135mg	14%
Iron	4mg	22%