These Indian Spice Cauliflower kebabs are full of flavor (but not heat!) and are sure to please. The fragrant marinade infuses each cauliflower floret with a vivid array of Indian spices, including turmeric, cumin, and coriander.
Sides
This Chop Chop Salad with Chickpea Croutons is a summer favorite – hearty, refreshing, and a tasty way to get in some underutilized veggies like radishes, carrots, celery, and cucumber.
Chop Chop Salad with Chickpea Croutons
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings4
Ingredients
Chickpea Croutons
- 3 cups chickpeas (~2 cans)
- 1 Tbsp olive oil
- 1 1/2 tsp turmeric
- 1 1/2 tsp cumin
- 1 1/2 tsp garlic powder
- 1 1/2 tsp paprika
- 1 tsp cayenne optional
- 3/4 tsp black pepper
- 1/2 tsp pink salt
Chop Chop Salad
- 2 cups carrot diced (~3 carrots)
- 2 cups cucumber diced (~1 large)
- 2 cups celery diced (~6 stalks)
- 1 cup radish diced (~5 radishes)
- 1/2 cup red onion diced (1 small-medium sized)
- 1 Tbsp chili pepper or jalapeno diced
- 2 cups parsley minced
- 1 cup mint minced (optional)
- 1/4 cup pumpkin seeds
- 1/4 cup sunflower seeds
Dressing
- 1 lemon juice only
- 2-3 tsp olive oil
- pink salt to taste
- black pepper to taste
Instructions
Chickpea Croutons
- First, make the chickpea croutons. Preheat oven to 400F. Line a baking sheet with parchment paper. Drain chickpeas, lay them out flat, and pat dry with a paper towel. Add oil and spices and toss well to coat. Lay them out flat and bake for 20 minutes, shake the tray, and bake an additional 10 minutes.
Chop Chop Salad
- Chop all salad ingredients (except pumpkin seeds and sunflower seeds) and add to a large bowl. Dress with olive oil, lemon, salt, and pepper to taste. When the chickpea croutons are done, add to the salad bowl and toss well to combine.
Recipe Notes
You can easily scale this recipe down or up, depending on how many people you're serving. This makes 4 entree size portions, saves well, and can be used throughout the week.
Throw this over a baby arugula or spinach for added greens.
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