Mango Curry Chickpea Salad with Feta

Preheat the oven to 350 °F. Take the cauliflower out of the freezer and let defrost.

• 5.3 oz Cauliflower, frozen

Drain the chickpeas. Cut the onion into eights. Put the onions, chickpeas, and cauliflower on a baking tray lined with parchment paper.

• 2⁄3 cup Chickpeas, canned
• 1 Onion, red (~ 3 oz)

Add the olive oil, curry, cumin, honey, soy sauce, pepper onto the baking tray and mix well and bake for approx. 15-20 minutes.

• 1 Tbsp Olive oil
• ½ tsp Curry powder
• ¼ tsp Cumin, ground
• 2 tsp Honey
• 1 Tbsp Soy sauce, light
• Black pepper

Finely chop the chili, dice the mango, wash and chop the salad and add everything into a bowl.

• ½ Chili pepper (~ 0.1 oz)
• ½ Mango (~ 5.9 oz)
• ½ Romaine lettuce (~ 2.1 oz)

Chop the cilantro. Add the oven veggies, lime juice, cilantro into the bowl and mix well. Season with salt and pepper and let sit for 5 minutes before serving.

• 1 twig of Cilantro, fresh or frozen (~ ½ tsp)
• ½ Lime, organic (~ 0.7 oz)
• Salt
• Black pepper

Mix the yogurt with salt, pepper and balsamic vinegar.

• 1⁄3 cup Low fat yogurt
• Salt
• Black pepper
• 1 tsp Balsamic vinegar

Serve the salad with the dip and crumble the feta on top.

• 1.8 oz Feta cheese

Enjoy your meal!