Chickpea Lentil Salad w/ Curried Cauliflower and Lemon-Cumin Vinaigrette
"Here's an easy "power salad" recipe, chock-full of Indian-spiced chickpeas, lentils, and curried cauliflower! The zesty lemon-cumin vinaigrette ties all of the flavors together to make you feel like you've just stepped off the plane to Dubai!..."
INGREDIENTS
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1 cup grape tomatoes, halved
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1/2 cup diced red onion
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1 medium sweet potato, diced into 1/4" cubes
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1 cup dry green lentils
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2 cans chickpeas, rinsed and drained
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1 tsp garlic
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1/2 cup fresh parsley, minced
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1 tsp salt
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1/2 tsp pepper
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4 cups baby spinach, torn into pieces (spinach will wilt down a good amount in the dressing!)
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For the curried cauliflower:
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1 head cauliflower, broken into small florets (about 3-4 cups total)
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2 tbsp olive oil
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1 tsp garlic powder
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1 1/2 tbsp curry powder
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1 tbsp orange juice
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2 tbsp chopped cashews
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For the lemon cumin vinaigrette:
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1/4 cup olive oil
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juice of one lemon
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1 tsp lemon zest
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2 tsp ground cumin
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1/4 tsp cayenne pepper
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salt and pepper, to taste
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