Enjoy our vegan recipe Mango Curry Chickpea Salad with Feta by feastr. Ideal to lose weight. Balanced and very tasty.
|Calories||4130 kJ (987 kcal)|
cutting board, colander, salad spinner, oven, Spoon, chef's knife, bowl, baking tray, parchment paper
Preheat the oven to 350 °F. Take the cauliflower out of the freezer and let defrost. Dice the tofu.
Drain the chickpeas. 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, agave syrup, 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 and chop the salad and add everything into a bowl.
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.
Mix the cream cheese with salt, pepper, and balsamic vinegar.
Serve the salad with the dip and crumble the feta on top.
Enjoy your meal!