Indian Spiced Cauliflower and Chick Pea Salad

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 306.1
  • Total Fat: 10.2 g
  • Cholesterol: 1.6 mg
  • Sodium: 426.1 mg
  • Total Carbs: 43.3 g
  • Dietary Fiber: 12.7 g
  • Protein: 15.2 g

View full nutritional breakdown of Indian Spiced Cauliflower and Chick Pea Salad calories by ingredient


Introduction

Lime juice, ginger, jalapeņo and parsley are the stars of this curried cauliflower and chickpea vegetarian, main-dish salad. Lime juice, ginger, jalapeņo and parsley are the stars of this curried cauliflower and chickpea vegetarian, main-dish salad.
Number of Servings: 2

Ingredients

    1 tbsp Curry powder
    1 tbsp Extra Virgin Olive Oil
    .25 tsp Salt
    1.5 cup Cauliflower, raw
    1 cup Chick Peas
    .75 cup, chopped Carrots, raw
    4 oz Lucerne Plain Fat Free Yogurt
    3 tsp Lime Juice - ReaLime 100% Lime Juice
    1 dash Pepper, black
    .5 tsp Ginger Root
    15 mL Milk, 1%
    2 cup, shredded Romaine Lettuce (salad)
    1 cup Parsley
    0.25 cup Red Onion Raw (1/4 cup, 40g or 1.4oz)

Directions

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. Meanwhile, for dressing, in a small bowl, stir together the yogurt, lime juice and ginger and, if desired, jalapeņo 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.

Serving Size: 2.5 cup serving size

Number of Servings: 2

Recipe submitted by SparkPeople user MONIQUE91167.