Curried Cauliflower & Chickpea Salad w/ Coconut Quinoa

I used to never like salads and too be honest I still don’t really. It should be a big surprise considering I am vegan, but there is more to a plant-based diet then salads!

I have recently been trying out new ways to spice up boring old lettuce and this recipe is by far my favorite! All of the textures and flavors all combine perfectly and I could honestly eat this everyday. 


Crispy chickpeas 

Baked cauliflower 

Sweet and Tangy tahini dressing 

Rich coconut milk quinoa 

All 4 of these components calls for a perfect summer/spring lunch or dinner. Super satisfying and nutritious. 


Curried Cauliflower & Chickpea Salad w/ Coconut Quinoa

By: healthienut  



  • 2-3 cups Spring mix/kale (or leafy green of choice)
  • 1/2 cup thinly sliced green bell peppers 
  • 1/4 cup thinly sliced red onion 
  • Chopped green onion 
  • Black sesame seeds 
  • Avocado 
  • Lemon wedge for garnish 

Baked Cauliflower & Chickpeas

Coconut Milk Quinoa

  • 1 cup rinsed/drained quinoa 
  • 1 14 oz. canned coconut milk 


  • 3 tbsp tahini 
  • 1 tsp maple syrup 
  • 1 tsp lemon juice 
  • 1 tsp garlic 
  • 1/4 tsp salt 
  • Pinch black pepper 



Baked Cauliflower & Chickpeas

  1. Preheat oven to 400 degrees. Line a baking sheet with a silicone baking mat or parchment paper. 
  2. Toss together all ingredients in a large mixing bowl. Evenly spread on baking sheet. Bake for 20-25 min. or until chickpeas are crispy. 


  1. In a medium saucepan over medium heat, pour in quinoa and coconut milk. Cook for 15-20 min. or until quinoa thickens and is fully cooked. 


  1. Whisk together all ingredients in a small mixing bowl. Add water until creamy or desired consistency. 


  1. Toss together greens, red onion, and green bell pepper in a bowl. Lay a bed of this mixture into serving bowl, then quinoa, and then cauliflower and chickpeas. Drizzle on dressing and top with chopped green onion, black sesame seeds, avocado, and garnish with lemon wedge. Enjoy!



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