The Ingredient List
Roasted veggies – I have roasted cauliflower and beets with basic Indian spices. Its so delicious you can just eat a bowlful on its own. Chickpea – Upgrades this light salad to a meal adding in more protein and making it wholesome. Cucumber – A low calorie veggie that packs a refreshing crunch. Peanuts – Adds good protein and crunch to the salad. Cilantro – Use any fresh herb, mint is great too. It just adds ton of flavor to the salad.
The amazing spicy dressing!
If you are thinking “how can I spice up a salad?”, then my friend this dressing is your answer. Since I have made this dressing, I simply find ways to add it to all my salads. It is an Indian inspired salad dressing featuring mainly ginger, turmeric, red chili powder, & chaat masala. These ingredients pack a great punch to this roasted beet cauliflower chickpea salad.
A salad without leafy greens or tomatoes!!
I have to admit that most of my salads are loaded with leafy greens like spinach, arugula or kale. I throw in a lot of tomatoes too. For a change this salad has none and you won’t miss them at all. Unlike the leafy ones, the best part of this salad is that it doesn’t get soggy.
Make Ahead Of Time Tips
You can roast the veggies up to 3 days in advance and store it in the fridge. Dressing can be prepared up to 4 days in advance. This recipe can be easily doubles or cut into half. Assemble the salad and store it in the fridge for up to 2 days.
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Roasted Beet Cauliflower Chickpea Salad
