Name: Indian-Spiced Cauliflower & Chickpea Salad
Prep time: 20 min
Total time: 40 min
Ingredients: 1 tablespoon curry powder; 1 tablespoon olive oil; 0.25 teaspoon salt; 1.5 cups cauliflower florets; 1 cup canned no-salt-added garbanzo beans (chickpeas), rinsed and drained; 0.75 cup 1/2-inch carrot slices; 0.25 cup plain fat-free yogurt; 1 tablespoon lime juice; 0.5 teaspoon black pepper; 0.5 teaspoon grated fresh ginger or 1/4 teaspoon ground ginger; 0.5 teaspoon minced fresh jalapeño chile pepper (see Tip); 1 tablespoon fat-free milk; 2 cups torn red-tipped leaf lettuce; 1 cup packed fresh Italian parsley; 0.25 cup thinly sliced red onion

Indian-Spiced Cauliflower & Chickpea Salad

4.5

(2)

2 Reviews

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

EatingWell Test Kitchen

Updated on November 14, 2018

Prep Time:

20 mins

Additional Time:

20 mins

Total Time:

40 mins

Servings:

Yield:

2 servings

Nutrition Profile:

Low-Calorie High Fiber Egg Free Gluten-Free Vegetarian Nut-Free Soy-Free Healthy Aging Healthy Immunity

Jump to Nutrition Facts

Ingredients

1 tablespoon curry powder
1 tablespoon olive oil
¼ teaspoon salt
1 ½ cups cauliflower florets
1 cup canned no-salt-added garbanzo beans (chickpeas), rinsed and drained
¾ cup 1/2-inch carrot slices
¼ cup plain fat-free yogurt
1 tablespoon lime juice
½ teaspoon black pepper
½ teaspoon grated fresh ginger or 1/4 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

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.
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 (per serving)

241	Calories
9g	Fat
33g	Carbs
11g	Protein

Nutrition Facts
Servings Per Recipe 2
Serving Size 2 1/2 cups
Calories 241
% Daily Value *
Total Carbohydrate 33g	12%
Dietary Fiber 10g	36%
Total Sugars 8g
Protein 11g	21%
Total Fat 9g	12%
Saturated Fat 1g	6%
Cholesterol 1mg	0%
Vitamin A 12312IU	246%
Vitamin C 84mg	94%
Folate 118mcg	29%
Sodium 405mg	18%
Calcium 168mg	13%
Iron 3mg	19%
Magnesium 53mg	13%
Potassium 752mg	16%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.