Lime juice, ginger, jalapeño and parsley are the stars of this curried cauliflower and chickpea vegetarian, main-dish salad. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Preheat oven to 450 degrees F. In a medium bowl, combine curry powder, olive oil and salt. Add the cauliflower, garbanzo bean and carrots; toss to coat. Spread mixture in a 15x10x1-inch baking pan. Roast 20 to 25 minutes or until vegetables are tender, stirring once.

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  • Meanwhile, for dressing, in a small bowl, stir together the yogurt, lime juice and ginger and, if desired, jalapeño pepper. If needed, thin with milk to desired consistency.

  • In a large bowl, combine roasted vegetables, lettuce, parsley and onion. Top with dressing; toss to coat.

Tips

Tip: Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

Nutrition Facts

241 calories; 9.4 g total fat; 1.2 g saturated fat; 1 mg cholesterol; 405 mg sodium. 752 mg potassium; 32.6 g carbohydrates; 10.1 g fiber; 8 g sugar; 10.6 g protein; 12311 IU vitamin a iu; 84 mg vitamin c; 118 mcg folate; 168 mg calcium; 3 mg iron; 53 mg magnesium;

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Rating: 5 stars
01/26/2019
Good flavor and texture! Read More