This Roasted Beet Cauliflower Chickpea Salad packs a punch with an Indian inspired spicy dressing. It is a salad made without leafy greens and keeps well in the fridge for two days without getting soggy. I think it just gets better this way!
The Ingredient List
Roasted veggies – I have roasted cauliflower and beets with basic Indian spices. Its so delicious you can just eat a bowlful on its own.
Chickpea – Upgrades this light salad to a meal adding in more protein and making it wholesome.
Cucumber – A low calorie veggie that packs a refreshing crunch.
Peanuts – Adds good protein and crunch to the salad.
Cilantro – Use any fresh herb, mint is great too. It just adds ton of flavor to the salad.
The amazing spicy dressing!
If you are thinking “how can I spice up a salad?”, then my friend this dressing is your answer. Since I have made this dressing, I simply find ways to add it to all my salads. It is an Indian inspired salad dressing featuring mainly ginger, turmeric, red chili powder, & chaat masala. These ingredients pack a great punch to this roasted beet cauliflower chickpea salad.
A salad without leafy greens or tomatoes!!
I have to admit that most of my salads are loaded with leafy greens like spinach, arugula or kale. I throw in a lot of tomatoes too. For a change this salad has none and you won’t miss them at all. Unlike the leafy ones, the best part of this salad is that it doesn’t get soggy.
Make Ahead Of Time Tips
- You can roast the veggies up to 3 days in advance and store it in the fridge.
- Dressing can be prepared up to 4 days in advance.
- This recipe can be easily doubles or cut into half.
- Assemble the salad and store it in the fridge for up to 2 days.
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Roasted Beet Cauliflower Chickpea Salad
Roasted Beet Cauliflower Chickpea Salad
Ingredients
- 1 small head cauliflower 2 cups florets approx
- 2 medium size beets 2 cups diced approx.
- 2-3 tablespoons avocado oil or of choice
- Salt to taste
- Couple twists pepper
- 2 pinches turmeric optional
Other ingredients
- 2 cups chickpea cooked fresh or canned (water drained)
- 2 cups cucumber diced
- ½ cup roasted peanuts or nuts of your choice.
- Fistful cilantro chopped
For the dressing
- â…” rd cup olive oil
- 3 tablespoons lemon juice
- 2 tablespoon Maple or Agave
- ½ teaspoon turmeric
- 2 teaspoon chat masala
- 1 teaspoon cumin powder
- 1 teaspoon red chili powder adjust it to your spice level
- 1 teaspoon grated garlic OR ½ teaspoon garlic powder
- Two pinches black pepper.
Instructions
- Preheat oven to 400 degrees F. Lightly grease a baking pan with oil.
- Roasting: Place cauliflower florets on one side of the baking pan and the diced beets on the other. Whisk in oil, salt, pepper, turmeric in a small bowl. Now drizzle it over cauliflower and beets to coat them well. Gently toss them with your fingers, making sure to keep them in single layer and not overcrowd.
- Place baking pan on the middle rack and roast for 30-35 minutes, stirring half way through. Once roasted the veggies should be fork tender. Keep aside.
- Dressing: In a small bowl, add all the ingredients called for the dressing and whisk well until combined.
- Mix together: In a large serving bowl, mix two cups of each roasted vegetables, cucumber and chickpea, ½ cup of peanuts and cilantro. Top with the dressing and give a good stir.
Step by Step video of the recipe –
Notes
- You can add in 1 cup chopped avocado for extra nutrition.
- Shredded cabbage goes well with this salad.
- To make it a filling meal, add in 1 cup cooked grain like quinoa or barley to it. Increase the dressing as well.
- Instead of beets, add roasted sweet potatoes.
Make Ahead Of Time Tips
- You can roast the veggies up to 3 days in advance and store it in the fridge.
- Dressing can be prepared up to 4 days in advance.
- This recipe can be easily doubles or cut into half.
- Assemble the salad and store it in the fridge for up to 2 days.
We are making the Roasted Beet Cauliflower Chickpea Salad. For the dressing, one of the ingredients is 2/3 rd cup olive oil. I’ve been following recipe directions and abbreviations for a long time, but I’ve never seen rd. Can you explain what it means please?
it means two thirds. I have had instances where readers mistook it as two / three cups instead of two third, so i add rd for third.