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.
The quantities provided above are averages only.
Ingredients
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
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, 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 (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.
- 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 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.
- 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.
