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Julianne K.
Cauliflower chickpea salad
Salad of cauliflower, chickpeas, baby spinach, raisins, coriander, Greek yogurt, curry powder, ground turmeric (turmeric), red pepper and peanut oil.
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Ingredients
Directions
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Cut the cauliflower into small florets and cook for 3 minutes. Drain and let drain well.
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Heat the oil in a frying pan and fry the ground turmeric 30 sec. on low heat.
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Add the cauliflower florets, pepper and salt if necessary and bake for 3 minutes on a high heat. Remove the pan from the heat and stir in the raisins.
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Halve the red pepper in the length, remove the seeds with a sharp knife and cut the pulp of 1 half fine.
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Cut the coriander coarsely. Rinse the chickpeas in a colander under cold running water. Drain.
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Mix the red pepper with half of the coriander, yogurt, curry and water into a dressing. Put the chickpeas through.
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Spread the cauliflower over the plates (or put it in lockable pots if you want to take it with you). Divide the spinach and chickpeas in succession and sprinkle with the rest of the coriander.
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Nutrition
285Calories
Sodium5% DV120mg
Fat15% DV10g
Protein24% DV12g
Carbs10% DV31g
Fiber44% DV11g
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