Roasted Chickpea and Cauliflower Salad
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Roasted Chickpea and Cauliflower Salad

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.

Tags:
Discovery
Optional Spice
Quick
Under 650 calories
Veggie
Allergens:
Wheat
Sesame
Mustard
Celery
Milk
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

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)

1 unit(s)

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

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Nutrition Values

Energy (kJ)2393 kJ
Energy (kcal)572 kcal
Fat9.1 g
of which saturates2.4 g
Carbohydrate90.2 g
of which sugars16.1 g
Dietary Fiber11.3 g
Protein27.5 g
Cholesterol0 mg
Salt2.71 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Zester
Sieve
Grater
Baking Sheet with Baking Paper
Pot with Lid

Instructions

Cook the Bulgur
1
  • 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.

Get Prepped
2
  • 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.
Roast the Chickpeas
3
  • 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.
Make the Dressing
4
  • 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.
Toss the Salad
5
  • 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.
Finish and Serve
6
  • 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.
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