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Curry Cauliflower Chickpea Salad

Course Salad, Side Dish
Cuisine Indian
Keyword BBQ, vegan
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Author Velvet & Vinegar

Ingredients

Curry Cauliflower Chickpea Salad

  • 150 g chickpeas, pre-cooked organic
  • 500 g cauliflower organic
  • 1 lettuce organic
  • 2 tsp turmeric powder organic
  • 1-2 tsp curry powder organic

Curry Dressing

  • 5 tbsp vinegar organic
  • 4 tbsp olive oil organic
  • 1 tsp basil, dried organic
  • a dash of salt
  • a dash of pepper organic
  • 1-2 tsp curry powder organic

Instructions

Curry Cauliflower Chickpea Salad

  1. Rinse off cauliflower and slice the florets.

  2. Pour cauliflower slices and chickpeas into a bowl, add turmeric and curry powder and mix until chickpeas and cauliflower slices are evently covered.

  3. Pour the mixture into a frying pan and roast for 10 up to 15 minutes until browning is starting to happen. Let cool down to room temperature.

  4. Carefully remove the leaves from the lettuce and rinse them off. Coat a bowl with the lettuce leaves and pour the curry cauliflower chickpea mixture on top of it.

Curry Dressing

  1. Pour all the ingredients for the dressing into a closable jar. Close the jar and shake well. Drizzle dressing on top of your salad right before serving.