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Curried Cauliflower and Chickpea Salad

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  • Author: Nicole Triebe
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 1x
  • Category: Salad
  • Method: Air Fryer
  • Cuisine: American



For the air fried cauliflower:

1 head cauliflower, chopped into florets

2 tbl olive oil

1 tbl curry powder

For the air fried chickpeas:

1 15 oz can chickpeas or garbanzo beans, drained and dried 

1/2 tsp garlic powder

1/2 tsp paprika

1 tbl olive oil

For the salad:

1 cup golden raisins

1/2 cup chopped cilantro

1 1/2 cups shredded brussels sprouts

For the dressing:

Juice and zest from one lemon

1 cup greek yogurt

1 tsp curry powder

2 garlic cloves, minced

3 tablespoons olive oil 

1 tsp salt


Preheat the air fryer to 400 F. 

Chop the cauliflower into florets and toss with olive oil and curry powder. Roast in the air fryer for 15-20 minutes, shaking the basket halfway through

Drain and dry the chickpeas.  Toss with olive oil, garlic powder and paprika and place in the air fryer for 12-15 minutes. 

Add all the dressing ingredients into a small bowl and whisk to combine.

Add all ingredients for the salad into a large bowl and toss to combine. 

Spread a spoonfull of dressing onto a plate and place salad on top.  Serve!