Cauliflower Tabbouleh with Roasted Chickpeas
and Pomegranate Molasses
Get inspired by this light, nutritious and fresh dinner.
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegetarian
Low Carb
30 min
Get inspired by this light, nutritious and fresh dinner.
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegetarian
Low Carb
Ingredients
Roasted chickpeas
Chickpeas
0 Grams
Allergens
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | / |
| Fats (g) | |
| of which saturated (g) | |
| Carbohydrates (g) | |
| of which sugars (g) | |
| Fibers (g) | |
| Proteins (g) | |
| Salt (g) | |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep chickpeas
Pour chickpeas into a colander and rinse well with cold water. Drain. Combine olive oil, paprika, oregano, and salt in a bowl. Add drained chickpeas and stir to coat.
2 Roast chickpeas
Preheat the oven to 220°C. Pour the seasoned chickpeas to an oven tin lined with baking paper. Roast for 20-25 minutes.
3 Steam cauliflower
Meanwhile, separate cauliflower to florets. Steam or boil for 4-5 minutes (to pre-cooked, not cooked through). Chop to very small crumbs with a knife or in a food processor, working in batches.
4 Boil eggs
Boil eggs for 6-7 minutes and transfer to ice cold water to cool. When cooled, peel.
5 Prep vegetables
Cut tomatoes in half, remove seeds, and chop. Slice the cucumber. Peel and mince shallot. Chop parsley.
6 Combine
Combine the cauliflower crumbs with all the other veggies. Season with olive oil, lemon juice, pomegranate molasses, salt and black pepper. Mix well. Divide the cauliflower tabbouleh to plates and top with roasted chickpeas and egg halves. Finish with chopped mint on top.
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