Roasted Chickpea and Cauliflower Salad
with pearled couscous and lemony tahini dressing
Pearled couscous, 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:
Quick
•Veggie
Allergens:
Sesame
•Mustard
•Milk
•Wheat
The quantities provided above are averages only.
Total20 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
300 grams
Cauliflower
1 sachet(s)
Vegetable Stock
110 grams
Yoghurt
1 sachet(s)
Tahini
150 grams
Couscous
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
Nutrition Values
Energy (kJ)3080 kJ
Energy (kcal)736 kcal
Fat17.3 g
of which saturates4.3 g
Carbohydrate102.5 g
of which sugars20.5 g
Dietary Fiber16.2 g
Protein33.2 g
Salt6.1 g
Potassium239.4 mg
Calcium108.1 mg
Iron0.5 mg
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
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Pour 600ml water (per 2P) into a pot, stir in the stock and bring to the boil.
- Stir in the pearled couscous, bring back up to the boil and simmer, covered, 12-15 mins.
- Drain in a sieve and pop back in the pot. Season to taste with salt and pepper.
- Cover with a lid and leave to the side until ready to serve.
TIP: If you’re in a hurry you can boil the water in your kettle.
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.
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.
4
- Meanwhile, halve the bell 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 ½ 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.
5
- Add the couscous, 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.
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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