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.
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
Instructions
- 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.
