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

Diabetic Living Magazine
Source: Diabetic Living Magazine
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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

241.1 calories; protein 10.6g 21% DV; carbohydrates 32.6g 11% DV; exchange other carbs 2; dietary fiber 10.1g 41% DV; sugars 8.4g; fat 9.4g 15% DV; saturated fat 1.2g 6% DV; cholesterol 0.6mg; vitamin a iu 12311.5IU 246% DV; vitamin c 84.4mg 141% DV; folate 117.8mcg 30% DV; calcium 167.8mg 17% DV; iron 3.4mg 19% DV; magnesium 52.5mg 19% DV; potassium 752mg 21% DV; sodium 405.2mg 16% DV.

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/26/2019
Good flavor and texture! Read More