Roasted Chickpea and Cauliflower Salad
with a lemon yoghurt dressing
Fluffy bulgur, crispy chickpeas, roasted cauliflower and a creamy lemon dressing, this is a salad that won't leave you wanting more. With an abundant amount of ingredients and flavours, there's certainly something for everyone in this nutritious veggie dish.
The quantities provided above are averages only.
Ingredients
120 grams
Bulgur Wheat
(Contains: Wheat May be present: Soya, Peanut, Nuts, Sesame)
1 unit(s)
Bell Pepper
5 grams
Mint
1 unit(s)
Garlic
1 pack(s)
Chickpeas
60 grams
Baby Spinach
1 unit(s)
Lemon
2 sachet(s)
Middle Eastern Style Spice Mix
(Contains: Sesame, Mustard)
300 grams
Cauliflower
1 sachet(s)
Vegetable Stock
(Contains: Celery)
1 sachet(s)
Dried Chilli Flakes
75 grams
Yoghurt
(Contains: Milk)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Sugar
Nutrition Values
Utensils
Cooking Steps
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Boil 240ml water (double for 4p) in a large pot.
- Once boiling, stir in the bulgur and stock powder, bring back to the boil and simmer for 1 min.
- Pop a lid on the pot and remove from the heat.
- Keep covered for 12-15 mins or until ready to serve.
TIP: If you’re in a hurry you can boil the water in your kettle.
- Meanwhile, peel and grate the garlic (or use a garlic press).
- Drain and rinse the chickpeas in a sieve.
- Chop the cauliflower into small florets.
- Arrange the chickpeas and cauliflower on a lined baking tray.
- Toss with ½ tsp salt, 2 tbsp oil (double both for 4p), Middle Eastern spice mix and chilli flakes (use less if you don't like spice).
- Bake on the top shelf of the oven until the chickpeas are crispy and the cauliflower is tender, 10-15 mins. Turn halfway through.
- Meanwhile, halve the pepper and discard the core and seeds. Chop into 2cm chunks.
- Pick the mint leaves and roughly chop (discard the stalks).
- Zest then juice the lemon.
- In a large bowl for the salad, mix together the yoghurt, lemon zest, garlic, 1 tbsp lemon juice, ½ tsp salt, ½ tsp sugar and 2 tbsp oil (double all for 4p).
- Season to taste with salt and pepper.
- Add the bulgur, cauliflower, bell pepper, spinach, mint and half the chickpeas to the bowl with the lemon yoghurt dressing.
- Toss together until everything is evenly distributed and coated in the dressing.
- Taste and season with salt and pepper, if required.
- Divide your chickpea and cauliflower salad between bowls.
- Scatter the remaining chickpeas over the top.
- Finish off with as much of the remaining lemon juice as you like.
