One thing you'll learn about me: I hate salads as a "meal." (Much to Z's chagrin). And when I say "salads," I mean your typical, protein-lacking bowl of greens. They never leave me full.
It wasn't until a few short months ago that I started being a believer in "protein-packed salads." The salads that provide satiety, but also are full of unexpected flavors. The kind of salads only Yotam Ottolenghi can create...and I can revise to fit my own budget and what's currently sitting in my kitchen. (And can fit my current level of laziness).
This salad is packed with unusual yet complementary flavors - we're talking curry, mangos, jalapenos, sweet onions, and a pack of protein (and texture) from delightful little chickpeas. The salad's warm flavors are just fine enough for autumn, but this is definitely a "meal salad" you can make anytime of the year.
Mango and Curried Chickpea Salad
Serves 4-6 (4 main courses; 6 "side salads")
Adapted from Ottolenghi's Plenty More
- 3 tablespoons extra virgin olive oil
- 1/2 large yellow onion, thinly sliced
- Ground coriander
- Ground cumin
- Curry powder
- Ground turmeric
- 1 teaspoon granulated sugar
- 1 small cauliflower, broken into florets
- 1 15-ounce can chickpeas, drained and rinsed
- 1 large, ripe mango, peeled and cut into 3/4-inch dice
- 1 medium jalapeno, seeded and diced (or 1 tablespoon pickled jalapeno slices, diced)
- 1 heaping cup cilantro leaves, roughly chopped
- Juice of 1/2 a lime
- Salt and black pepper, to taste
- 2 heaping cups baby spinach leaves
- 1/4 cup golden raisins
- 2 tablespoons sunflower seeds
1.) In a large saucepan, heat the olive oil over medium-high heat. Add the onion and cook for 5 minutes, stirring occasionally, until they begin to become translucent. Add the spices - coriander, cumin, curry powder, turmeric, sugar - turn the heat down to medium-low, and cook, stirring, for another 5 minutes, until the onion is completely soft. Transfer to a bowl and set aside.
2.) In the same pan, heat a little more olive oil over medium-high heat and add the cauliflower. Cook, stirring occasionally, until the cauliflower begins to brown and becomes tender, about 7-10 minutes. (Don't let it become rubbery - just fork-tender!).
3.) Add the cauliflower to the bowl with the onion. Add the chickpeas, mango, jalapeno, cilantro, lime juice, salt, and pepper; toss together. If you'd like a warmer salad, add the remaining ingredients and serve immediately; if you'd like it on the cooler side, let sit for 5-10 minutes, then add the spinach, raisins, and sunflower seeds before serving.
Hearty and crunchy cauliflower, a ton of nutrients and protein, and oh-so much flavor. It also didn't take three years to make this - it came together in a measly 35 minutes. I also loved how the only dressing on this salad was lime juice, so the leftovers didn't become a soggy mess by the next day. Lunch leftovers for the win!
Are you a salad-as-a-meal person?