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 veggie dish.
Tags:
Climate Conscious
•Calorie Smart
•Quick
•Veggie
•Optional Spice
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
150 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
Energy (kJ)2484 kJ
Energy (kcal)594 kcal
Fat10.4 g
of which saturates3.2 g
Carbohydrate91.6 g
of which sugars18 g
Dietary Fiber11.3 g
Protein28.6 g
Cholesterol0 mg
Salt2.77 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
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 vegetable 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.
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, 2 tbsp oil (double both for 4p), Middle Eastern spice 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.
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.
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.
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.
