Indian-Spiced Cauliflower & Chickpea Salad

Indian-Spiced Cauliflower & Chickpea Salad

1 Review
From: Diabetic Living Magazine

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

Ingredients 2 servings

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Original recipe yields 2 servings
Nutrition per serving may change if servings are adjusted.
  • 1 tablespoon curry powder
  • 1 tablespoon olive oil
  • ¼ teaspoon salt
  • 1½ cups cauliflower florets
  • 1 cup canned no-salt-added garbanzo beans (chickpeas), rinsed and drained
  • ¾ cup ½-inch carrot slices
  • ¼ cup plain fat-free yogurt
  • 1 tablespoon lime juice
  • ½ teaspoon black pepper
  • ½ teaspoon grated fresh ginger or ¼ teaspoon ground ginger
  • ½ teaspoon minced fresh jalapeño chile pepper (see Tip) (optional)
  • 1 tablespoon fat-free milk (optional)
  • 2 cups torn red-tipped leaf lettuce
  • 1 cup packed fresh Italian parsley
  • ¼ cup thinly sliced red onion


  • Prep

  • Ready In

  1. Preheat oven to 450°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.
  2. 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.
  3. In a large bowl, combine roasted vegetables, lettuce, parsley and onion. Top with dressing; toss to coat.
  • Tip: Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

Nutrition information

  • Serving size: 2½ cups
  • Per serving: 241 calories; 9 g fat(1 g sat); 10 g fiber; 33 g carbohydrates; 11 g protein; 118 mcg folate; 1 mg cholesterol; 8 g sugars; 12,311 IU vitamin A; 84 mg vitamin C; 168 mg calcium; 3 mg iron; 405 mg sodium; 752 mg potassium
  • Nutrition Bonus: Vitamin A (246% daily value), Vitamin C (140% dv), Folate (30% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 2½ vegetable, 1½ fat, 1 starch, ½ lean protein

Reviews 1

January 26, 2019
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By: Kelly
Good flavor and texture!
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