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Chickpea and Cauliflower Salad with Curry Vinaigrette and Spiced Yogurt

Servings: 4 to 6

Hearty chickpeas make for a filling dish. Substitute fava or cannellini beans, if you like. Wonderful on its own as a meatless main, this salad also makes a great accompaniment to lamb kebabs or köfte, grilled fish, or roast chicken.


For the beans

  • 8 oz. dried chickpeas, sorted and rinsed (about 1 cup)
  • Kosher salt

For the spiced yogurt

  • 1 cup (8 oz.) full-fat Greek yogurt
  • 1 tsp. ground coriander
  • 1/2 tsp. ground cumin
  • Kosher salt and freshly ground black pepper

For the dressing

  • 2 Tbs. fresh lemon juice
  • 1-1/2 tsp. honey
  • 1/3 cup golden raisins (1-1/2 oz.)
  • 1 tsp. curry powder, mild or hot
  • Kosher salt
  • 1/4 cup olive oil

For the salad

  • 1 small head cauliflower (1-1/2 lb.), trimmed and cut into bite-size pieces (about 3-1/2 cups)
  • 2 Tbs. olive oil
  • Kosher salt and freshly ground black pepper
  • 1/4 cup chopped toasted almonds (about 1 oz.)
  • 1/2 cup fresh mint leaves

Nutritional Information

  • Calories (kcal) : 380
  • Fat Calories (kcal): 190
  • Fat (g): 22
  • Saturated Fat (g): 5
  • Polyunsaturated Fat (g): 3
  • Monounsaturated Fat (g): 12
  • Cholesterol (mg): 5
  • Sodium (mg): 360
  • Carbohydrates (g): 37
  • Fiber (g): 9
  • Sugar (g): 14
  • Protein (g): 13


Make the beans

  • Put the chickpeas in a medium pot, and cover with cold water by 2 inches. Cover the pot, and soak the beans for 6 hours or overnight in the refrigerator. Uncover, bring to a boil over medium-high heat, skim off any foam, and then reduce the heat. Simmer, stirring occasionally, until the beans are tender and creamy but still retain their shape, 1-1/2 to 2 hours. Remove from the heat, and season with 2-1/2 tsp. salt. Let the beans cool to room temperature in their liquid.

Make the spiced yogurt

  • In a medium bowl, combine the yogurt, coriander, cumin, 1/2 tsp. salt, and 1/4 tsp. pepper. Cover and refrigerate until ready to use.

Make the dressing

  • In a small bowl, whisk the lemon juice and honey. Add the raisins and let soak for 15 minutes. Remove the raisins with a slotted spoon and reserve. To the remaining liquid, add the curry powder and 1/2 tsp. salt. Whisking constantly, add the olive oil in a slow, steady stream.

Make the salad

  • Position a rack in the center of the oven, and heat the oven to 425°F. On a large rimmed baking sheet, toss the cauliflower with the olive oil, 1/2 tsp. salt, and 1/2 tsp. pepper. Roast, stirring once, until golden-brown and tender, 15 to 20 minutes. Transfer the cauliflower and any browned bits on the pan to a large bowl.
  • Drain the chickpeas, then transfer to the bowl with the cauliflower. Add the dressing and toss to combine. Spread the yogurt evenly on the bottom of a large serving platter. Spoon the cauliflower mixture on top of the yogurt, and top with the raisins, almonds, and mint leaves.


Rate or Review

Reviews (11 reviews)

  • AnnaMcG | 12/21/2020

    Loved this recipe! I increased the spices and added coriander, mustard seeds, and shallots to the roasting cauliflower. Also added pomegranate seeds to serve, along with the mint and almonds. Will definitely make again!

  • jinx56 | 09/07/2020

    Great salad...different and delicious

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