Lunch · 30 min · indian

Curried Chickpea & Cauliflower Salad

If you like chickpeas, you’ll love this Indian lunch — 30 minutes from craving to table. At 686 calories and 33g protein per serving, it fits easily into a high-protein day. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 1.5 cups Chickpeas
• 2 cups Cauliflower
• 2 tsp Curry powder
• 2 tbsp Tahini
• 1/4 cup Cilantro
• 1 Lime

Steps

1. Heat the oven to 425°F and line a sheet pan with parchment.
2. Toss the cauliflower florets with 1 tablespoon oil, the curry powder, and salt until evenly coated.
3. Roast 20–25 minutes, flipping once, until the edges are crisp and caramelized.
4. Add the drained chickpeas to the pan for the last 5 minutes so they warm and crisp slightly.
5. Whisk the tahini, lime juice, a pinch of salt, and 2–3 tablespoons warm water until pourable — add water a spoon at a time.
6. Taste and adjust: it should be nutty, bright, and well salted.
7. Pile the roasted vegetables in bowls, drizzle generously with tahini sauce, and scatter cilantro.

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