Roasted Curried Cauliflower and Chickpea Salad

Ingredients

• one 15-ounce can chickpeas, drained, rinsed, and patted dry
• 1 medium/large head cauliflower, trimmed into bite-sized florets
• 2 tablespoons olive oil
• 2 tablespoons yellow Madras curry powder
• 2 tablespoons ground ginger
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 6 ounces Greek yogurt
• 2 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 2 tablespoons honey
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup raisins
• 1/2 cup shelled salted pistachios (substituted pecans)
• 1/3 cup fresh cilantro, finely minced

Directions

1. Preheat oven to 425F.
2. Cauliflower and Chickpeas – To a baking sheet lined with foil add the chickpeas to one side and pat them dry with paper towels. To the other side add the cauliflower. Evenly drizzle everything with the olive oil, evenly sprinkle with curry powder, ginger, salt, pepper, and using your hands, toss very well to coat evenly.
3. Bake for about 35 to 40 minutes, or until cauliflower is as tender as desired; stir chickpeas and flip cauliflower once or twice while baking to ensure even roasting. While the food roasts, make the dressing.
4. Dressing and Salad – To a small bowl, add the Greek yogurt, olive oil, vinegar, honey, salt, pepper, and whisk to combine. Taste and if necessary add more salt, pepper, oil, honey, etc. to taste; set aside.
5. After cauliflower and chickpeas are done, transfer onto a serving platter, evenly sprinkle with the raisins, pistachios, cilantro, and evenly drizzle with the dressing, to taste.
6. Extra dressing will keep airtight in the fridge for up to 1 week. Cauliflower and chickpeas are best warm and fresh but will keep airtight in the fridge for up to 5 days. Do not dress the whole salad if you are intending for planned leftovers and instead dress when you plan to serve.