Curried Cauliflower and Chickpea Salad

Cauliflower and chickpeas are roasted until browned, then folded into a curry-spiced dressing with yogurt, lemon, and herbs. The salad is served warm or room temperature with a little crispness from the vegetables and a creamy, tangy coating on the chickpeas.

By Julienne

Cook time: 25 minutes

Servings: 4

Ingredients

• 700 g cauliflower florets cut into bite-size florets
• 400 g canned chickpeas, drained and rinsed well drained
• 100 g red onion thinly sliced
• 20 ml olive oil divided
• 5 g fine salt divided
• 1 g black pepper divided
• 4 g curry powder divided
• 1 g ground cumin divided
• 1 g smoked paprika divided
• 120 g plain Greek yogurt for dressing
• 20 ml lemon juice freshly squeezed
• 6 g garlic finely grated
• 10 g honey for dressing
• 10 ml olive oil divided
• 3 g fine salt divided
• 1 g black pepper divided
• 2 g curry powder divided
• 1 g ground cumin divided
• 1 g smoked paprika divided
• 15 g fresh cilantro leaves roughly chopped
• 10 g fresh mint leaves roughly chopped
• 1 g red chili flakes optional garnish

Instructions

1. Heat the oven to 220°C. Line a large rimmed sheet pan with parchment paper. Oven is fully preheated and the pan is lined.
2. In a large bowl, combine the cauliflower florets, chickpeas, red onion, 20 ml of the olive oil, 5 g of the salt, 1 g of the black pepper, 4 g of the curry powder, 1 g of the ground cumin, and 1 g of the smoked paprika. Toss until everything is evenly coated. The cauliflower and chickpeas are coated in oil and spices.
3. Spread the mixture on the lined sheet pan in a single layer. Roast for 20 to 25 minutes, stirring once halfway through, until the cauliflower is browned at the edges and tender and the chickpeas are lightly crisp. Cauliflower is browned and tender; chickpeas are slightly crisp.
4. While the vegetables roast, make the dressing in a small bowl by whisking the Greek yogurt, lemon juice, garlic, honey, the remaining 10 ml olive oil, the remaining 3 g salt, the remaining 1 g black pepper, the remaining 2 g curry powder, the remaining 1 g ground cumin, and the remaining 1 g smoked paprika until smooth. Dressing is smooth and fully combined.
5. Transfer the roasted cauliflower, chickpeas, and onion to a serving bowl. Add the dressing and fold gently to coat without breaking up the cauliflower too much. Everything is evenly coated in dressing.
6. Fold in the cilantro and mint, if using. Taste and add the chili flakes, if using, for more heat. Serve warm or at room temperature. Herbs are evenly distributed and the salad tastes balanced and bright.