Rating: 4.5 stars
2 Ratings
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Lime juice, ginger, jalapeño and parsley are the stars of this curried cauliflower and chickpea vegetarian, main-dish salad.

Source: Diabetic Living Magazine


Recipe Summary

20 mins
40 mins


Ingredient Checklist


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.

  • 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.


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

Nutrition Facts

2 1/2 cups
241 calories; protein 10.6g; carbohydrates 32.6g; dietary fiber 10.1g; sugars 8.4g; fat 9.4g; saturated fat 1.2g; cholesterol 0.6mg; vitamin a iu 12311.5IU; vitamin c 84.4mg; folate 117.8mcg; calcium 167.8mg; iron 3.4mg; magnesium 52.5mg; potassium 752mg; sodium 405.2mg.

2 1/2 vegetable, 1 1/2 fat, 1 starch, 1/2 lean protein