Cauliflower should be available from mid to late April. You can use dried or tinned chickpeas. Add extra time when using dried chickpeas.

Preparation

When using dried chickpeas:
Soak 200g dried chickpeas overnight and boil the next day for around 1.5 hours.

Boil the cauliflower for around 3 minutes.
Heat the oil in a pan and add the turmeric, fry for 30 seconds. Add the raisins, cauliflower and chilli flakes and stir-fry for 4 more minutes. Add the drained chickpeas and heat through.

Make a dressing with the yogurt, curry powder, water and coriander.

Put the spinach on a plate, pile the chickpea/cauliflower mix on top of the spinach and add the dressing.
Serve with naan bread.

 

Special Diets

When using the ingredients listed, this recipe is suitable for the following diets:
• Vegan
• Vegetarian
• Dairy free
• Egg free

Please Note: May still contain traces of gluten, egg and dairy or other allergens. Before consumption always check the label of each individual product/ingredient for allergens.

Cauliflower Chickpea Salad

Cauliflower Chickpea Salad

Ingredients

Vegan recipe
Vegetarian recipe
Dairy free recipe
Egg free recipe

Please Note: May still contain traces of gluten, egg and dairy or other allergens.


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