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Curried Cauliflower Chickpea Salad

Prep Time 15 minutes
Cook Time 15 minutes
Servings 4 People

Ingredients

  • 4 cups cauliflower florets (cut bite-sized)
  • 2 tbsp olive oil, divided
  • 1 ¼ tsp kosher salt, divided
  • ¼ cup plain whole milk yogurt
  • 1 tbsp dijon mustard
  • 1 tbsp lemon juice
  • 2 tsp curry powder
  • ½ tsp black pepper
  • ¼ tsp ground turmeric
  • 1 (15 oz) can chickpeas, drained and rinsed (about 1 ½ cups)
  • 1 cup grated carrot (about 1 carrot)
  • 2 celery stalks, chopped (about ½ cup)
  • ½ cup cilantro
  • Pickled red onions (see recipe)

Items you can prep ahead (optional)

  • Pickle red onions
  • Prep and roast 4 cups cauliflower
  • Grate 1 cup carrot + chop 2 stalks celery
  • Whisk together the dressing in the bowl you want to make the salad in
  • Salad can be made ahead.

Instructions

  • Preheat the oven to 450F or 425F convection. Line a baking sheet with parchment paper.
  • Add cauliflower, 1 tablespoon olive oil, and ½ teaspoon salt to the baking sheet and toss to coat. Bake for 15 minutes, or until slightly charred in spots. Let cool off.
  • In a large bowl, add the yogurt, remaining 1 tablespoon olive oil, mustard, lemon, curry powder, black pepper, turmeric, and remaining ¾ teaspoons salt. Whisk until smooth.
  • Add the cauliflower, chickpeas, carrot, celery, and cilantro and toss to coat in the dressing. Taste and add more salt, pepper, or lemon, if needed.
  • Serve as a simple salad (you could add arugula or eat as is) or put it on top of some toast. Top with pickled red onions and more black pepper.

Notes

Substitutions:

  • To make vegan, substitute a vegan plain yogurt or try substituting with 2 tbsp of tahini, adding water to thin it out as needed (about 2 tbsp). Taste and add more salt or lemon, if needed
  • Don’t like chickpeas? Skip them all together and just add more cauliflower, carrot, and/or celery. You could also substitute them with cooked chicken, lentils, or any legume.
  • You can use any herb for the cilantro, though green onion, chives, or cilantro work best.

Storage:

  • Store leftovers in an airtight container in the fridge for up to 4 days.

Leftovers + Repurposing:

  • Enjoy this salad chilled or at room temperature. You can warm it up slightly in the microwave to take the chill off. Top it with a fresh squeeze of lemon and sprinkle of salt and pepper.
  • Add chopped grilled or shredded chicken into the salad for extra protein.
  • Enjoy it with a slice of toast.
  • Stir in some arugula or other tender green.