Cauliflower Salad

This cauliflower salad with roasted chickpeas, tomatoes, and a light curry yogurt dressing makes such a great lunch! It's super easy to make, vegan, so delicious, and incredibly healthy.

Course Salad

Cuisine American

Diet Vegan

Prep Time 10

Cook Time 30

Servings servings

Calories 284kcal

Author Sina

Ingredients

1 cauliflower
1 can chickpeas
3 tomatoes
4 tablespoons olive oil
1 teaspoon paprika powder
3 teaspoons curry powder
1 cup unsweetened plant-based yogurt (coconut or soy yogurt)
3 green onions

Instructions

Preheat your oven to 400 °F. Cut the cauliflower into medium-sized florets. Drain and rinse the canned chickpeas.
Line a baking tray with parchment paper and place the cauliflower and the chickpeas on top.
Add the olive oil and 1 teaspoon paprika powder and 1 teaspoon curry powder. Stir until all of the cauliflower florets and the chickpeas are coated.
Bake for 20 minutes at 400 °F. Stir and bake for another 10 minutes.
In the meantime, make the dressing. Place the plant-based yogurt and the curry powder (2 teaspoons) in a small bowl. Add salt and pepper.
Stir until well combined.
Dice the tomatoes and cut the green onions into rings.
Transfer the roasted cauliflower and chickpeas to a large bowl and add the tomatoes and the green onions.
Add the dressing.
Carefully stir with a wooden spoon. Add a bit of freshly chopped parsley and red pepper flakes on top if you want. Serve the salad immediately or store in the fridge for later.

Notes

Make sure to use unsweetened plant-based yogurt for the dressing. My favorite is coconut yogurt. It goes well with the curry flavor.
If you want your salad to be a bit spicy, feel free to add red pepper flakes.
I love this salad when the cauliflower and the chickpeas are still a bit warm, but it's also great when it's cold.
The chickpeas won't be as crispy anymore when they're cold, but they're still super delicious and nicely spiced.
Stored in an airtight container in the fridge, this salad will last up to 4 days.

Nutrition