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Cauliflower & Chickpea Salad with Cauli Leaf Jalapeño Pesto

Name: Cauliflower & Chickpea Salad with Cauli Leaf Jalapeño Pesto
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Ingredients: 1 head Cauliflower; 250 g Tinned chickpeas; 200 g Cherry tomatoes; 1 tsp Caraway seeds; 1 tsp Cumin seeds; 1 tbsp Smoked paprika; Olive oil; 1 handful Fresh basil; 3 tbsp Olive oil; 2 tbsp Nutritional yeast; 1 clove Garlic; Lemon juice; 50 g Jarred jalapeños; 1/2 Lime; 30 g Pine nuts; 1 pinch Salt; 100 g Curly kale; 1/2 Red onion; 150 g Cooked quinoa

A fridge raid special and gives you a use for those leaves that you usually chuck away!

Cook

45m

Cauliflower & Chickpea Salad with Cauli Leaf Jalapeño Pesto

A fridge raid special and gives you a use for those leaves that you usually chuck away!

Cook

45m

Ingredients

Method

Nutrition

Turn cooking mode on

Step 1

Start by preheating the oven to 200c.

For

2

M

I

1

head

Cauliflower, cleaned

250

g

Tinned chickpeas, drained and patted dry

200

g

Cherry tomatoes

Per Serving

Calories

815kcal

Fat

45g

Saturates

5g

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Cauliflower & Chickpea Salad with Cauli Leaf Jalapeño Pesto

A fridge raid special and gives you a use for those leaves that you usually chuck away!

Cauliflower & Chickpea Salad with Cauli Leaf Jalapeño Pesto

A fridge raid special and gives you a use for those leaves that you usually chuck away!

Your private notes

Next

Comments

More to explore