Roasted Chickpea and Cauliflower Salad
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Roasted Chickpea and Cauliflower Salad

Roasted Chickpea and Cauliflower Salad

with bulgur wheat and lemony tahini dressing

Bulgur, spiced chickpeas, roasted cauliflower and a creamy lemon dressing, this is a salad that's not lacking anything and will leave you wanting more. With an abundant amount of ingredients and flavours, there's certainly something for everyone in this nutritious veggie dish.

Tags:
Veggie
•Quick
•Climate Conscious
Allergens:
Sesame
•Mustard
•Milk
•Wheat

The quantities provided above are averages only.

Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

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

75 grams

Yoghurt

(Contains Milk)

1 sachet(s)

Tahini

(Contains Sesame)

120 grams

Bulgur Wheat

(Contains Wheat May be present Soya, Peanut, Nuts, Sesame)

Not included in your delivery

½ tsp

Sugar

1 tsp

Salt

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

to taste

Butter

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Nutrition Values

Energy (kJ)2783 kJ
Energy (kcal)665 kcal
Fat16.6 g
of which saturates3.8 g
Carbohydrate93.6 g
of which sugars17.1 g
Dietary Fiber12.1 g
Protein30.8 g
Cholesterol0 mg
Salt5.26 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

Cooking Steps

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, 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 (per 2P), 2 tbsp oil (per 2P) and Middle Eastern spice mix
  • Bake on the top shelf of the oven until the cauliflower is tender, 10-15 mins. Turn the tray 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, tahini, lemon zest, garlic, ½ tsp salt (per 2P) and Â½ tsp sugar (per 2P) and a drizzle of oil
  • Add lemon juice to taste, 1 tsp at a time. 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.