Mediterranean Curry Roasted Cauliflower and Chickpea Salad
This salad is a wholesome and flavor-packed Mediterranean dish that combines roasted cauliflower and crispy chickpeas with a mild curry spice blend. Tossed with fresh greens, herbs, and a lemony-tahini dressing, it makes a nutritious vegetarian meal or side dish.
Time
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Ingredients
For the roasted veggies:
1 medium cauliflower, cut into florets
1 can (400 g) chickpeas, drained & rinsed
2 tbsp olive oil
2 tsp mild curry powder
1 tsp ground cumin
½ tsp smoked paprika
Salt & black pepper, to taste
For the salad base:
2 cups arugula (or baby spinach)
1 small cucumber, diced
½ red onion, thinly sliced
½ cup cherry tomatoes, halved
¼ cup kalamata olives (optional)
2 tbsp fresh parsley or mint, chopped
For the dressing:
3 tbsp tahini
Juice of 1 lemon
1 tbsp olive oil
1 tsp honey (or maple syrup)
1–2 tbsp water (to thin)
Pinch of salt
Instructions
1. Preheat oven to 200°C (400°F). Line a baking tray with parchment paper.
2. Prepare cauliflower & chickpeas: In a large bowl, toss cauliflower florets and chickpeas with olive oil, curry powder, cumin, paprika, salt, and pepper.
3. Roast: Spread evenly on the tray and roast for 25–30 minutes, flipping halfway, until golden and slightly crispy.
4. Make the dressing: Whisk tahini, lemon juice, olive oil, honey, salt, and a little water until creamy and pourable.
5. Assemble salad: In a large bowl, add arugula, cucumber, onion, cherry tomatoes, olives, and parsley. Add roasted cauliflower and chickpeas on top.
6. Drizzle dressing generously, toss lightly, and serve warm or at room temperature.
Notes & Tips
If you want extra protein, add grilled chicken or feta cheese.
For crunch, sprinkle toasted pine nuts or pumpkin seeds.
Adjust spices to your preference—make it mild (less curry) or more spiced.
This salad keeps well for 2 days in the fridge (keep dressing separate until serving).
❓ Frequently asked questions FAQs
Q: Can I make it oil-free?
A: Yes, roast the cauliflower and chickpeas with a spray of water or vegetable broth, but flavor may be less rich.
Q: Can I serve it cold?
A: Absolutely! It tastes great as a chilled salad the next day.
Q: What can I use instead of tahini?
A: You can use Greek yogurt or hummus as a creamy base for the dressing.
Nutrition information
Calories: ~290 kcal
Protein: 10 g
Fat: 14 g
Carbs: 32 g
Fiber: 9 g