Cauliflower Chickpeas Salad is a vibrant and wholesome dish that’s sure to brighten up your meal. With a perfect blend of roasted veggies, hearty chickpeas, and a zingy yogurt dressing, it’s a delicious way to enjoy a meatless meal that’s full of plant-based goodness.
About the Recipe
If you’re looking for a salad that’s equal parts nutritious and delicious, this Cauliflower Chickpeas Salad is a must-try. With its perfect combination of textures and flavors, it’s a dish that will have you coming back for more.
Why You’ll Love This Recipe
There’s so much to love about this flavorful salad. The roasted cauliflower and chickpeas add wonderful heartiness, while the fresh veggies like carrots, onions, and lettuce provide a lovely crunch. And let’s not forget the tangy yogurt dressing, infused with lime juice, ginger, and curry powder – it ties all the flavors together beautifully.
Cooking Tips
For the best results, make sure to roast the cauliflower and chickpeas until they’re lightly browned and crispy on the edges. This adds a delightful depth of flavor. And don’t be shy with the spices – they really make this salad sing.
Serving and Storing Suggestions
This salad is best served fresh, but any leftovers can be stored in an airtight container in the fridge for up to 3 days. Makes about 4 servings. Total prep time: 30 minutes.
Similar Recipes
- Roasted Veggie Quinoa Salad
- Mediterranean Chickpea Salad
- Curried Cauliflower Rice Salad
- Crispy Chickpea and Kale Salad
Nutrient Benefits
With its mix of veggies, legumes, and yogurt, this salad is packed with nutrients like fiber, protein, vitamins, and minerals. It’s a well-balanced, energy-boosting meal that’s easy on the waistline too.
Cauliflower Chickpeas Salad
Ingredients
- 1 cup Cauliflower Florets (chopped)
- 2 cups Chickpeas
- 1 to 1 1/2 cups Carrot (chopped)
- 1/2 cup Plain Yogurt
- 2 tbsp Lime Juice
- 1 tsp Black Peppercorns (powdered)
- 1 tsp Ginger (grated)
- Lettuce Leaves (handful, chopped)
- 1 cup Coriander Leaves or Parsley (chopped)
- 1/2 cup Onions (finely sliced)
- 2 tbsp Curry Powder
- Salt as per taste
- 2 tbsp Oil
Optional:
- 1 tsp Jalapeno (chopped)
- 1 tsp Green Olives (chopped)
- Roasted Peanuts (handful to garnish)
Instructions
- Soak the chickpeas in slightly salted water for 5 to 8 hours or overnight.
- Drain well and keep aside.
- Heat oil in a pan over medium flame.
- Add the cauliflower, chickpeas and carrot.
- Saute for a minute.
- Add salt and curry powder.
- Stir well and cook until the vegetables are tender and cauliflowers are lightly browned.
- Mix the lime juice, yogurt, black pepper powder and ginger in a large bowl.
- Transfer the cauliflower mixture to the bowl.
- Add coriander leaves, lettuce and onions.
- Mix well until evenly coated.
- Serve at once.
Frequently Asked Questions
Can I use frozen cauliflower instead of fresh?
Surely. Frozen cauliflower florets work great in this recipe. Just make sure to thaw and pat them dry before roasting to get that lovely crispy texture.
What if I don’t have plain yogurt on hand?
You can substitute Greek yogurt for a thicker, creamier dressing. Or, use a plant-based yogurt alternative if you prefer a vegan option.
How can I add more protein to this salad?
Toss in some cooked quinoa or lentils for an extra protein boost. You could also top it with roasted chickpeas or crunchy nuts like almonds or walnuts.
Is this salad spicy?
Not at all. The curry powder adds warmth and depth of flavor, but the salad itself isn’t spicy. If you do want a kick of heat, add some finely chopped jalapeño or a sprinkle of cayenne pepper.
Can I make this salad ahead of time?
You can prep all the components in advance, but I’d recommend tossing everything together just before serving to keep the veggies crisp and fresh.
