Print Recipe

Chickpeas, Cauliflower, Curry Vinaigrette

Course Salad, Vegetables
Cuisine Mediterranean
Keyword cauliflower, chickpeas, salad, vinaigrette
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 people
Calories 531 kcal

Ingredients

FOR THE BEANS

  • 8 ounces chickpeas 1 8-ounces can chickpeas
  • 1 ½ teaspoon sea salt 1 ½ teaspoon sea salt

FOR THE SPICED YOGURT

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

FOR THE DRESSING

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

FOR THE SALAD

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

Instructions

MAKE THE BEANS

  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.

MAKE THE SPICED YOGURT

  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.

MAKE THE DRESSING

  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.

MAKE THE SALAD

  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.

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.