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.
Servings 4 servings
Calories 284kcal
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.