Curried Cauliflower & Chickpea Salad Bowl

Okay so I went to write this post like a week ago but was having some major writers block. I mean… it’s kind of hard when you’re not in the headspace for writing to then go and write a post trying to get someone excited about a salad.

So here I am… take two! Just take my word and be excited, okay. This salad is reeeeally freaking good! And it’s more of a “salad bowl”  than just a leafy salad, which I always love. (Also, the same ingredients can be thrown into a wrap if you’re more of a wrap girl)

Have you checked out my recent post on the Spicy Lemon Tahini Salad Dressing? You’ve gotta try it! It goes PERFECTLY with this salad. PROMISE.

Salad Bowls > Salads

There’s a difference between a salad and a salad bowl. At least in my eyes… I’m not entirely sure if there’s an exact definition of the term “salad bowl.” But to me, a salad is many many leafy greens with some crispy vegetables probably, maybe some nuts or cranberries or something, and a dressing. A salad BOWL however, is a filling meal that really keeps you full. Usually contains a protein and some grains. Think a little more hearty. Lots of veggies, easier on the greens, but of course you’re still getting those in there.

I love to do a salad bowl for lunch. Prepping the ingredients with my weekly meal prep really helps because I can throw everything together in 3 minutes OR even throw them into a wrap if I’m feeling like switching it up. And this way I know I’m getting my greens and tons of veggies while still staying full right until dinner, leaving me wanting only something light for dinner which is really ideal.

Curried Cauliflower & Chickpea Salad Bowl

Keep in mind that when I make this, I make it as meal prep to last both Tyler and I a few days! So if you’re cooking for 1, you maaaay want to half it so your food isn’t going bad on you!

Ingredients

2- 3 tbsp curry powder
1 tsp garlic powder
1/2 tsp cumin
1/2 tsp paprika
1/4 tsp sea salt
2-3 tbsp olive oil for roasting
1 head cauliflower
1 can chickpeas
1 red onion
2 zucchini (I like 1 yellow, 1 green)
Pumpkin Seeds
Quinoa
Greens of your choice

Directions:

1. Preheat your oven to 400 and prep two baking sheets with parchment paper.
2. In a large bowl, mix together the cauliflower (chopped into florets) and  chickpeas with the curry powder, garlic powder, cumin, paprika, salt, and olive oil. Spread evenly on baking sheet
3. On a separate baking sheet, spread out sliced red onion and zucchini. Drizzle with olive oil and sprinkle with salt and pepper
4. Roast all veggies for about 22-24 minutes

And there you have your veggies! Meal prepped for salads, wraps, or sides with dinner for the week. For the salad: over top of some greens, add desired amount of each veggie, pumpkin seeds, and quinoa. Add chicken if you’d like a protein. And drizzle with Spicy Lemon Tahini Dressing!

*NOTE: The seasonings recipe I got from Cotter Crunch’s recipe for Curried Cauliflower Rice Kale Soup. So the spices I used on the cauliflower and chickpeas are the same ones they use on the cauliflower rice. I loved it so much I had to use it in something else! The soup is UNREAL. If you like this salad bowl recipe, you’ve love love love the soup one!

Enjoy!