Description
A delicious roasted cauliflower and chickpeas salad dressed with a creamy yogurt dressing and topped with raisins, pistachios, and cilantro.
Ingredients
Scale
- 1 (15 ounce) can chickpeas (garbanzo beans, drained, rinsed, and patted dry (I use no-salt added))
- 1 medium/large head cauliflower (trimmed into bite-sized florets)
- 2 tablespoons olive oil
- 2 to 3 tablespoons yellow Madras curry powder (or to taste)
- 2 tablespoons ground ginger (or to taste)
- 1 teaspoon kosher salt (or to taste)
- 1/2 teaspoon freshly ground black pepper (or to taste)
- 6 ounces Greek yogurt (I used 0% fat)
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey (or to taste)
- 1 teaspoon kosher salt (or to taste)
- 1/2 teaspoon freshly ground black pepper (or to taste)
- curry powder (optional and to taste)
- 1/2 cup raisin medley (black, golden, yellow, or your favorite raisins)
- 1/2 cup shelled salted pistachios
- 1/3 cup fresh cilantro (finely minced)
Instructions
- Preheat oven to 425F. Line a baking sheet with foil for easier cleanup; set aside.
- To a baking sheet lined with foil, add the chickpeas to one side and pat them dry with paper towels. To the other side, add the cauliflower. Evenly drizzle everything with the olive oil, evenly sprinkle with curry powder, ginger, salt, and pepper, and using your hands, toss very well to coat evenly.
- Bake for about 35 to 40 minutes, or until cauliflower is as tender as desired; stir chickpeas and flip cauliflower once or twice while baking to ensure even roasting.
- While the food roasts, make the dressing. To a small bowl, add the Greek yogurt, olive oil, vinegar, honey, salt, and pepper, and whisk to combine. Taste, check for seasoning balance and desired consistency, and if necessary add more salt, pepper, oil, honey, etc. to taste; set aside.
- After cauliflower and chickpeas are done, transfer onto a serving platter, evenly sprinkle with the raisins, pistachios, cilantro, and evenly drizzle with the dressing, to taste.
- You likely won’t need all the dressing and extra will keep airtight in the fridge for up to 1 week. Cauliflower and chickpeas are best warm and fresh but will keep airtight in the fridge for up to 5 days. Do not dress the whole salad if you are intending for planned leftovers and instead dress when you plan to serve.
Notes
- Extra dressing can be stored in an airtight container in the refrigerator for up to 1 week.
- This dish is best served warm but can be stored in the refrigerator for planned leftovers.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Salads
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 10g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg