Saladsdeliciouslyella
Warm Cauliflower, Kale & Chickpea Salad
Plenty of nutritious ingredients come together to make this deliciously satisfying salad. Packed with fresh, fibre-rich vegetables, plus chickpeas for a dose of plant-based protein, it’s a super-healthy option that you’ll easily have on repeat.
👥 2 Servings⏱️ Prep & Cook: 50 min🔥 Cook: 50 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
📝 Preparation Steps
1
Preheat oven to 200°C / 180°C fan / 400°F. Tip the cauliflower, tomatoes, chickpeas and bread pieces onto a flat baking tray. Drizzle over a small amount of olive oil, sprinkle with salt and pepper and rub into the vegetables to coat. Roast in the oven for ⏱️ 30 minutes until the vegetables are tender; the cherry tomatoes are beginning to melt, the cauliflower is turning brown at the edges and the chickpeas and bread are golden.
cherry tomatoes7 oz
2
While the vegetables are roasting, make the dressing. Mix all of the ingredients together in a small bowl with a large pinch of flaky sea salt.
3
Place ½ of the kale into a large bowl and pour over ½ of the dressing. Reserve the remainder of the kale and dressing for day 2 of the plan. Gently massage the kale and dressing together for about ⏱️ 1 minute, until the kale is tender, darkened and reduced in size.
4
Remove the tray of vegetables from the oven. Add ½ of the vegetables to the kale, reserving the other ½ for lunch on day 2 of the plan. Toss to combine, allowing the kale to wilt in the heat.
5
Serve the salad in a bowl, topped with pumpkin and sunflower seeds.
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