Tandoori Cauliflower and Chickpea Salad

Calories

200 cal

Instructions:

1. Marinate the Cauliflower:
– Preheat oven to 400°F (200°C).
– In a large bowl, combine yogurt, olive oil, lemon juice, ground cumin, ground coriander, smoked paprika, turmeric, garlic powder, ground ginger, salt, and pepper.
– Add cauliflower florets to the bowl and mix well to coat evenly.

2. Roast the Cauliflower:
– Spread the cauliflower florets on a baking sheet lined with parchment paper.
– Roast in the preheated oven for 20-25 minutes or until tender and lightly charred.

3. Prepare the Salad:
– In a large bowl, combine chickpeas, cherry tomatoes, red onion, cucumber, and cilantro.
– Add the roasted cauliflower florets to the salad.

4. Serve:
– Toss everything together gently.
– Adjust seasoning with additional salt and pepper if needed.
– Serve immediately for a warm salad, or refrigerate for 1 hour for a chilled option.

Health Benefits:

– Cauliflower: Rich in vitamins C, K, and B6, high in fiber.
– Chickpeas: Excellent source of plant-based protein, fiber, vitamins, and minerals.
– Greek Yogurt: Probiotic-rich and contains calcium and protein.
– Olive Oil: Source of healthy monounsaturated fats.
– Spices: Anti-inflammatory properties and rich in antioxidants.

Ingredients

- 1 medium cauliflower, cut into florets
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 small red onion, thinly sliced
- 1 cucumber, diced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup plain Greek yogurt
- 1 tbsp olive oil
- Juice of 1 lemon
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1/2 tsp turmeric
- 1/2 tsp garlic powder
- 1/2 tsp ground ginger
- Salt and pepper to taste