Indian-spiced cauliflower & chickpea salad
Discover a fusion of Indian flavors in this zesty cauliflower and chickpea salad. Perfectly seasoned with aromatic spices for a delicious culinary experience.
Ingredients:
- 1 tablespoon curry powder
- 1 tablespoon olive oil
- ¼ teaspoon salt
- 1 ½ cups cauliflower florets
- 1 cup canned no-salt-added garbanzo beans (chickpeas), rinsed and drained
- ¾ cup 1/2-inch carrot slices
- ¼ cup plain fat-free yogurt
- 1 tablespoon lime juice
- ½ teaspoon black pepper
- ½ teaspoon grated fresh ginger or 1/4 teaspoon ground ginger
- ½ teaspoon minced fresh jalapeño chile pepper (see Tip) (Optional)
- 1 tablespoon fat-free milk (Optional)
- 2 cups torn red-tipped leaf lettuce
- 1 cup packed fresh Italian parsley
- ¼ cup thinly sliced red onion
Instructions:
- Preheat your oven to 230 °C. Mix curry powder, olive oil, and salt in a medium-sized bowl. Add cauliflower, chickpeas, and carrots; toss them together until coated evenly. Spread the mixture in a 15x10x1-inch baking pan. Roast for 20 to 25 minutes or until the vegetables are soft, stirring midway through the cooking time.
- While the vegetables are roasting, prepare the dressing by mixing yogurt, lime juice, ginger, and, optionally, jalapeño pepper in a small bowl. To achieve the desired consistency, add milk if necessary.
- In a big bowl, combine the roasted vegetables with lettuce, parsley, and onion. Pour the dressing on top; mix well until everything is coated.
Summary:
- Calories: 525 kcal
- Fat: 20 g
- Protein: 23 g
- Carbs: 72 g
- Potassium: 1882 mg
- Magnesium: 154 mg