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Curried Vinaigrette with Roasted Veggie & Chickpeas Salad

Vegetarian, Dairy-Free, Gluten-Free

The weather is changing, surrounding us with spring flowers and sunny days. Give us all the in season veggies and delicious light sauces! Does anyone else just love all the light yet satiating spring and summer dishes after what feels like a long winter? We do! This dish will soon be on lunch and dinner rotation for your family.

Guju Sauce Used: Coconut Indian Sauce  

Source of Inspiration:

This recipe is filled with veggies, protein and healthy fats, a sure combination to help you feel satiated and satisfied! Our Coconut Indian Sauce is mixed into a vinaigrette to coat this flavorful salad bursting with vitamins and minerals! 

Servings: 4

Prep Time: 5 minutes 

Cook Time: 10 minutes 

Total Time: 15 minutes



  • ¼ cup Guju Coconut Indian Sauce 
  • ¼ cup olive oil
  • 1 tablespoon raw apple cider vinegar
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper


  • 2 cups cauliflower florets, chopped
  • 1 medium celery stalk, diced
  • ¼ medium red bell pepper, diced
  • 2 tablespoons avocado oil
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • 4 cups baby spinach, chopped 
  • 1 14.5-ounce can of chickpeas, drained & rinsed
  • 2 tablespoons fresh parsley or cilantro, chopped


  1. Prepare your vinaigrette by adding all vinaigrette ingredients to a glass jar and seal with a lid. Shake very well until well-combined. If it is thicker than you desire, thin it with 1 tablespoon water. If it is thinner than you desire, thicken it with 1 tablespoon of Guju Coconut Indian Sauce. 
  2. Preheat your oven to 400 degrees Fahrenheit. 
  3. Arrange cauliflower, celery and red pepper on a baking tray lined with parchment paper.
  4. Drizzle with avocado oil and season with sea salt and black pepper.
  5. Roast in the oven until the veggies are soft and have begun to brown, about 20 minutes, tossing after 10 minutes.
  6. Remove from the oven and add to a large bowl.
  7. Add baby spinach, chickpeas and the vinaigrette to the bowl and toss well with a large salad spoon or baker’s spatula. 
  8. Serve immediately or up to 2 days later.
  9. Store any leftovers in the fridge in an airtight container for up to 5 days.
  10. Enjoy! 

Notes: Chickpeas can easily be replaced with black beans, kidney beans or white beans in this recipe. Enjoy this salad alone or for added protein, serve it with soft-boiled eggs or grilled chicken.

Artisanal salad with chickpeas and spinach
A light and refreshing lunch full veggies for the busy mom on the go
Recipe creation and photography done by Sarah Steffens @sarahsteffens_personalchef

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