High Protein Roasted Cauliflower and Kale Salad With Curried Chickpeas

This recipe comes right from the Food Monster kitchen! Our Recipe Coordinator whipped this delicious and hearty salad up in a jiffy. It's a great salad to prepare in advance, and awesome for outdoor picnics.

HIGH PROTEIN ROASTED CAULIFLOWER AND KALE SALAD WITH CURRIED CHICKPEAS [VEGAN, GLUTEN-FREE]

INGREDIENTS

FOR THE ROASTED CAULIFLOWER:

• 1/2 head cauliflower
• 1 teaspoon of olive oil
• A pinch of salt
• A pinch of pepper

FOR THE CURRIED CHICKPEAS:

• 1 15-ounce can of chickpeas
• 1 and 1/2 teaspoons of curry powder
• 1 teaspoon of paprika
• 1/2 teaspoon turmeric
• A pinch of salt
• A pinch of pepper
• 1 teaspoon of nutritional yeast

FOR THE KALE SALAD:

• 6-8 cups of kale (we used a combination of lacinato and curly kale, adjust amount if needed)
• 1 scallion, chopped
• 1/2 tomato, chopped
• 2 carrots, chopped
• 1 teaspoon of olive oil
• 1/2 lemon juice
• 1 teaspoon of nutritional yeast
• 1/2 teaspoon of garlic powder
• Salt if needed

PREPARATION

FOR THE ROASTED CAULIFLOWER:

1. Preheat your oven to 375 F. Line a tray with parchment paper.
2. Chop your cauliflower up into bite-sized pieces and toss with olive oil and seasoning.
3. Bake for 15-20 minutes, checking to make sure it’s brown and roasted beautifully. Adjust time if you need to.

FOR THE CURRIED CHICKPEAS:

• Set your stove top to medium-heat.
• Toss the chickpeas in the seasoning and oil, and add to your pan. Roast them until they are golden, about 5-10 minutes.

FOR THE KALE SALAD:

• Combine all ingredients and massage. The longer you massage the kale, the easier it will be to chew, as you are breaking down the leaves a bit. It should be a beautiful vibrant green.
• Add your chickpeas and cauliflower and toss everything together. Serve and enjoy!

https://www.onegreenplanet.org/vegan-recipe/roasted-cauliflower-kale-salad/