Curried Cauliflower And Chickpea Salad
1 head
Cauliflower
15 ounce can
Canned Garbanzo Beans (drained + dried)
1 cup
Golden raisins
1 1/2 cups
Shredded Brussels sprouts
1 Cup
Greek Yogurt
4 tablespoons
Lemon Juice
Zest From One Lemon
3 tablespoons
Olive Oil
2 Garlic Cloves
1 teaspoon
Salt
1 tbl + 1 tsp
Curry Powder
Chop cauliflower into florets
1
Add olive oil and spices to cauliflower and toss
2
Spread in one layer on a sheet pan
3
Place in air fryer @ 400F for 10 to 15 minutes
4
Drain and dry canned chickpeas
5
Toss in olive oil, paprika and garlic powder
6
Air fry at 390F for 15 minutes
7
Make the dressing by combining yogurt lemon juice lemon zest olive oil and garlic and curry powder in a bowl and whisk to combine
8
Trim and shred Brussels sprouts
9
Combine everything but the dressing in a large bowl
10
Combine everything but the dressing in a large bowl
11
Spread dressing on the bottom of a plate and place salad on top. Serve!
13
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