Do you like the combination of sweet and savory foods in a meal? If you do, you should give our mango curry chickpea salad a try.
|Calories||2435 kJ (581 kcal)|
cutting board, oven, Spoon, salad spinner, bowl, chef's knife, parchment paper, baking tray
Preheat the oven to 350 °F. Take the cauliflower out of the freezer and let defrost.
Cut the onion into eights. Put the onions, chickpeas, and cauliflower on a baking tray lined with parchment paper.
Add the olive oil, curry, cumin, honey, soy sauce, pepper onto the baking tray and mix well and bake for approx. 15-20 minutes.
Finely chop the chili, dice the mango, wash the salad and add everything into a bowl.
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.
Mix the yogurt with salt, pepper and balsamic vinegar and serve with the salad.
Enjoy your meal!