Chickpea Cauliflower Curry Salad
This chickpea cauliflower curry salad is a quick, vegan twist on my popular chicken curry salad—packed with plant-based protein, bold curry flavor, and creamy texture. Perfect for a no-carb lunch or served on sourdough bread for a hearty meal.
Ingredients
- 2 15.5 oz can chickpeas or garbanzo beans, drained and rinsed
- 1 Tbsp kosher salt, add to boiling water for cooking the cauliflower, plus 1 tsp for salad
- 4 cups cooked cauliflower, cut into florets or bite size pieces
- 2 ½ Tbsp yellow curry powder, I use Madras curry
- ½ lime, juiced
- ¼ cup mango chutney
- ½ cup mayonnaise
- 2 cups celery, chopped
- ⅔ cup golden raisins
- ¼ cup onions, chopped
Instructions
- Drain and rinse chickpeas.
- In a small saucepan, boil water with 1 Tbsp kosher salt. Then add cut cauliflower and let it boil for 5 minutes. Strain and set aside.
- In a large mixing bowl, add curry powder, 1 tsp kosher salt, lime juice, mango chutney and mayonnaise and mix well.
- Then add remaining ingredients and gently stir together.
- Ideally, it’s best to let it sit in the fridge for at least 30 minutes, if not longer, so the flavors can blend together.
- Serve on sourdough bread or over a bed of mix greens.
Nutrition
Serving: 1portion | Calories: 448kcal | Carbohydrates: 59g | Protein: 12g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 9mg | Sodium: 2076mg | Potassium: 816mg | Fiber: 12g | Sugar: 22g | Vitamin A: 255IU | Vitamin C: 45mg | Calcium: 128mg | Iron: 4mg