CURRIED CAULIFLOWER AND CHICKPEA SALAD
Holy flip – this salad is a total knockout! Best best best combination of spices and flavours. Incredibly hearty with the chunks of cauliflower and a lovely inclusion of proteins – chickpeas and yoghurt.
QUICK PROTEIN SNAPSHOT:
400g tin chickpeas contains approximately 18g protein
3/4 cup (100g) greek natural yoghurt approximately 8g
Across this recipe you gain an extra 26g protein (total) you may not otherwise from a salad without chickpeas or a greek yoghurt dressing.
So what’s the message here?
Sneak your protein sources in here and there and it all adds up! Don’t become too fixated with big chunks of protein at every single meal, what you do across the entirety of the day all adds value!!!
This salad can be served warm or cold, and it’s even more delicious the following day to be honest! All the flavours marinate together beautifully.
CURRIED CAULIFLOWER, CHICKPEA AND PICKLED ONION SALAD
Serves 6-8 as a side, or 4 as a main lunch
GF : DF : SF
1 head (1.2kg) cauliflower, broken into florets
1 tablespoon curry powder
3 tablespoons olive oil
½ red onion
¼ cup apple cider vinegar
½ cup water
3 cups (approx 1/2 small cabbage) shredded white cabbage
1 lebanese cucumber, finely sliced
400g can chickpeas, rinsed and drained
¼ cup mint leaves, shredded
½ bunch coriander, leaves picked, stalks finely chopped
Juice of 1 lemon
3/4 cup plain greek yoghurt
Cook cauliflower: Preheat oven to 180C and line a large baking tray with greaseproof paper. Place cauliflower florets on tray, drizzle with olive oil, sprinkle with curry powder and toss to coat. Place in oven to cook for 40 minutes. Remove from oven and cool slightly or completely depending on how you wish to serve your meal – it can be a warm salad or cold.
Pickle onion: Slice the onion finely, then place in small bowl with apple cider vinegar, water and a pinch of sea salt.
Create salad: Combine shredded cabbage, cucumber, chickpeas, mint and coriander in a large bowl, drizzle with lemon juice and toss to combine.
Make dressing: Combine yoghurt and sea salt in a small bowl and whisk with a fork.
Serve: Drain pickle from vinegar, and then gently toss both cauliflower, onion pickle and salad ingredients together in a large bowl. Pop onto a serving platter and place dollops of yoghurt dressing around the platter and serve.