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Chickpeas, Cauliflower, Curry Vinaigrette

chickpeas, cauliflower, curry vinaigrette and spiced yogurt
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 people
Author: Giangi Townsend
Savory and very easy to make salad, and yet rich in flavor.

Ingredients

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
US - Metric

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

Calories: 531kcal | Carbohydrates: 51g | Protein: 16g | Fat: 33g | Saturated Fat: 7g | Cholesterol: 17mg | Sodium: 964mg | Potassium: 872mg | Fiber: 9g | Sugar: 27g | Vitamin A: 433IU | Vitamin C: 75mg | Calcium: 135mg | Iron: 4mg

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.