Go Back

Curried Roasted Cauliflower Chickpea Salad

A flavorful salad that features roasted cauliflower and chickpeas seasoned with warm curry spices, all topped with a tangy yogurt dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Indian, Mediterranean
Calories: 345
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 large head Cauliflower, cut into florets (about 6 cups)
  • 2 cans (15 ounces each) Chickpeas, drained, rinsed, and patted dry
  • 4 tablespoons Olive oil, divided
  • 2 tablespoons Yellow Madras curry powder
  • 1 teaspoon Ground ginger
  • 1 teaspoon Kosher salt, divided
  • 1/2 teaspoon Black pepper, divided
  • 1/2 cup Plain Greek yogurt Use full-fat for creamier dressing.
  • 1 tablespoon Apple cider vinegar
  • 1 tablespoon Honey
  • 1/3 cup Raisins Can be swapped for dried cranberries.
  • 1/3 cup Salted pistachios, roughly chopped Can substitute with walnuts.
  • 1/4 cup Fresh cilantro, chopped

Method
 

Preparation
  1. Preheat the oven to 425°F and line a large rimmed baking sheet with foil or parchment paper.
  2. Dry the chickpeas thoroughly using a clean kitchen towel.
Roasting
  1. Spread the dried chickpeas on one side of the baking sheet and arrange the cauliflower florets on the other side.
  2. Drizzle 3 tablespoons of olive oil and sprinkle with curry powder, ginger, half of the salt, and half of the pepper. Toss thoroughly.
  3. Roast for 35 to 40 minutes, flipping halfway through to ensure even browning.
Dressing and Assembly
  1. In a small bowl, whisk together Greek yogurt, remaining olive oil, apple cider vinegar, honey, and remaining salt and pepper.
  2. Transfer roasted chickpeas and cauliflower onto a serving platter. Scatter raisins, pistachios, and cilantro on top.
  3. Drizzle dressing over the salad or serve it on the side.

Notes

Pat the chickpeas dry before roasting for maximum crispiness. Don't overcrowd the baking sheet, or you'll end up steaming instead of roasting.