Chickpea, Mango and Curried Cauliflower Salad
Servings: 4
Ingredients
- 1 teaspoon curry powder
- 1 teaspoon sugar
- 1 teaspoon ground mustard
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 3 tablespoons olive oil more as needed
- 1 medium yellow onion thinly sliced
- 1 cup canned chickpeas drained, rinsed and warmed through slightly
- 1 head of cauliflower cut into 1-inch florets, blanch for 2 minutes in boiling water and then pat dry
- 2 large mangoes peeled, pitted and chopped into 1/2-inch pieces
- 1 jalapeno stemmed, seeded and diced small
- 1 cup chopped cilantro
- 2 tablespoons lime juice
- 2 cups baby spinach
- 1 cup baby arugula
- salt and black pepper
Instructions
- In a small bowl, mix the curry powder, sugar, ground mustard, coriander, turmeric, cumin, 1/2 teaspoon kosher salt and 1/4 teaspoon of black pepper. Set aside.
- In a large nonstick skillet, add the olive oil. Add the onion and cook for about 6 minutes over high heat. Add the spice mix and turn the heat down to medium-low. Cook for another 6 minutes. Transfer to a large bowl, and add the chickpeas to the same bowl. Leave the pan over medium heat.
- Add the cauliflower to the same pan that cooked the onion. Add more olive oil if needed. Cook for about 5 minutes or until the cauliflower is coated in the remaining spice mixture and is cooked through. Transfer the cauliflower to the bowl with the onion and chickpeas. Let sit at room temperature for about 20 minutes.
- To the bowl, stir in the mango, jalapeno, cilantro, lime juice, spinach and arugula. Toss so that the ingredients are evenly dispersed. Adjust seasoning to taste and serve immediately.
- Enjoy!
Notes
Dried chickpeas may be substituted for canned. Soak them in water overnight and then simmer over medium-low heat for about an hour, or until they are soft. Drain and set aside.