This is a flavorful and healthy meal with Indian spices. Think of it as a curry in a salad. Adapted from Plenty by Yotam Ottolenghi.

Ingredients

• 15 oz can chickpeas, drained and patted dry
• 1 t coriander seeds
• 1 t black mustard seeds
• ½ t cumin seeds
• 1 t curry powder
• ½ t ground turmeric
• 1 t caster sugar
• 1 T olive oil
• 80 ml vegetable oil
• 1 large onion, thinly sliced
• 1 small cauliflower, split into small florets
• 2 mangoes
• 1 green chili, seeded and diced
• Handful coriander leaves
• 3 T lime juice
• 2 c baby spinach leaves
• 2 T amchoor powder (optional)

Instructions

1. Preheat oven to 425 F.
2. Toss cauliflower with 1 T olive oil, then spread out on a parchment lined baking sheet.
3. Roast cauliflower for about 15 minutes, flipping once in the middle, until browned but still has a bit of bite. When done, remove from oven and put in a large bowl.
4. Dry-roast the coriander, mustard and cumin seeds in a skillet, then crush to a powder. (Note: if you don’t have a spice grinder or mortar, replace with ground spices, but do the math.)
5. Mix curry powder, turmeric, sugar and salt with crushed spices.
6. In the same pan, heat half the oil and cook onion on medium high heat for five minutes, stirring occasionally.
7. Add the spice mix and chickpeas. Cook on medium heat for five minutes, until the onion is soft.
8. Transfer to bowl with cauliflower and toss everything with 2 T amchoor powder (if using).
9. Peel the mangoes, cut into 1 cm dice and add to the bowl.
10. Add the chilli, fresh coriander, lime juice and spinach. Taste and add salt and lime juice as needed.