Spice-Roasted Cauliflower, Kale & Chickpea Salad with Yogurt
A satisfying, hearty fall salad with crispy chickpeas, roasted vegetables, yogurt and olive oil.
Servings: 2
Ingredients
- ½ head cauliflower chopped in bite-sized pieces
- ½ bunch of kale stems removed, leaves chopped in bite-sized pieces
- 1 cup cooked chickpeas drained
- 4 tbsp olive oil plus more for serving
- 1 ½ tsp coarse salt divided use
- 1 tsp ground cumin
- ¼ tsp ground cayenne
- ⅛ tsp freshly-ground black pepper
- 1 ½ cups full-fat Greek yogurt made with Canadian milk
- Squeeze of lemon about 2 tsp
- Finely chopped cilantro to top, optional
Instructions
- Preheat oven to 450ºF (with convection, if you have it) and line two rimmed baking sheets with parchment paper. Toss cauliflower, kale and chickpeas with oil, 1 1/4 tsp of the salt, and spices, then arrange in a single layer between baking sheets. Roast for 10 minutes, then remove any kale that's crisped. Flip remaining veggies, rotate pans, and continue roasting 5-10 minutes more, until cauliflower is nice and golden, and chickpeas are crispy. (Check on any remaining kale frequently as it burns quickly.)
- Paws off the crispy kale while you're waiting for the rest (it is so hard to resist).
- Stir together the yogurt, remaining salt, and lemon juice. Divide among two plates or bowls (or lunch containers). Top a drizzle of olive oil, then the chickpea-and-vegetable mixture. Sprinkle with cilantro, if desired.