Chickpeas, Cauliflower, Curry Vinaigrette
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Unrated
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Prep Time
15 mins
-
Cook Time
20 mins
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Total Time
35 mins
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Servings
4 people
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Calories
531 kcal
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Course
Side Dish
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Cuisine
International
Chickpeas, Cauliflower, Curry Vinaigrette
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Savory and very easy to make salad, and yet rich in flavor.
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Ingredients
FOR THE BEANS
- 8 ounces chickpeas
- 1 ½ teaspoon salt sea salt
FOR THE SPICED YOGURT
- 1 cup Greek yogurt nonfat
- ½ cup sour cream
- 1 teaspoon ground coriander
- ½ teaspoon cumin ground
- salt
- black 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 cauliflower trimmed and cut into bite-size pieces roasted, head
- 2 tablespoons olive oil
- ¼ cup almonds chopped
- ½ cup mint leaves
- salt to taste
- black pepper to taste
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 425F. 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
(19%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
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