Chickpeas, Cauliflower, Curry Vinaigrette

  • 35 mins total
  • 15 mins prep
  • 20 mins cook
  • serves 4 people

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Seldomly I see a recipe from a magazine that I feel compelled to try right the way. Often it is the opposite. The following recipe of Chickpeas, Cauliflower, Curry Vinaigrette, and Spiced Yogurt is an adaptation from Fine Cooking magazine.

Reading the recipes it may feel as they are so many steps. Do not get concerned about all of them, they are quite simple to follow and easy to prepare. More for your convenience.

I used canned chickpeas however, you can use dried and soak them for  6 hours or overnight in the refrigerator. Uncovered bring to a boil over medium-high heat, reduce the heat and simmer, stirring occasionally until the beans are tender, around 2 hours. Proceed with the recipe for all the other steps.

A rich, healthy, and delicious dish that will work well by itself, or alongside Halibut in Soy, Honey, Ginger marinate, Chicken Spatchcocked, or Pan Fried Lamb Chops with Garlic Cream and Porcini Mushrooms. The possibilities are endless. Great to bring to your summer picnic BBQ.

The yogurt binds every flavor as well as enhances them giving the vegetables a great flavor. Of course,  you can also substitute the chickpeas with the fava beans or cannellini.

Giangi's Kitchen Signature
Nutrition Facts
Chickpeas, Cauliflower, Curry Vinaigrette
Amount Per Serving
Calories 531 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 7g44%
Cholesterol 17mg6%
Sodium 964mg42%
Potassium 872mg25%
Carbohydrates 51g17%
Fiber 9g38%
Sugar 27g30%
Protein 16g32%
Vitamin A 433IU9%
Vitamin C 75mg91%
Calcium 135mg14%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
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Chickpeas, Cauliflower, Curry Vinaigrette

  • 35 mins total
  • 15 mins prep
  • 20 mins cook
  • serves 4 people


Original recipe yields 4 servings

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  • 1 8-ounces can 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 small head of cauliflower trimmed and cut into bite-size pieces
  • 2 tablespoons olive oil
  • ¼ cup chopped almonds
  • ½ cup fresh mint leaves
  • salt and pepper to taste


  1. 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.

  1. 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.

  1. 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.

  1. 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 the 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 to 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.


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