Chickpea, Mango and Curried Cauliflower Salad
Chickpeas are a good source of plant-based protein and fiber, making them a nutritious addition to this salad.
This is vegan and gluten free recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Chickpea, Mango and Curried Cauliflower Salad
Ingredients
Instructions
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Preheat the oven to 400°F (200°C). Cut the cauliflower into small florets.
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In a large bowl, combine the cauliflower florets with olive oil, curry powder, cumin, salt, and black pepper. Toss until the cauliflower is well coated.
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Spread the cauliflower on a baking sheet and roast in the preheated oven for 15 minutes, or until golden brown.
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Meanwhile, drain and rinse the chickpeas. Chop the mango, red onion, and cilantro.
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In a large salad bowl, combine the roasted cauliflower, chickpeas, mango, red onion, and cilantro.
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In a small bowl, whisk together the lemon juice and olive oil. Pour the dressing over the salad and toss to combine.
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Let the salad rest for 10 minutes to allow the flavors to meld. Serve chilled.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 38g13%
- Sugars 13g
- Protein 9g18%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
