Cauliflower Salad with Chickpeas, Baby Kale, Cumin, Lemon & Toasted Buckwheat {vegan + gluten free}

Name: Cauliflower Salad with Chickpeas, Baby Kale, Cumin, Lemon & Toasted Buckwheat {vegan + gluten free}
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 3 servings
Ingredients: 2 tsp cumin seeds; 1 tsp heaped coriander seeds; ¼ tsp fennel seeds; 2 tbsp olive oil; 1 onion; 2 cloves garlic; 1 small cauliflower; Zest and juice of 1 lemon; 1 cup cooked chickpeas; 2 cups baby kale; ¼ cup buckwheat groats; salt and pepper

User Reviews

5.0

6 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
3 servings
Calories
315 kcal
Course
Side Dish, Main Course
Cuisine
Vegetarian, Vegan, gluten-free

Cauliflower Salad with Chickpeas, Baby Kale, Cumin, Lemon & Toasted Buckwheat {vegan + gluten free}

Omar Parker

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A wonderful vegan and gluten free salad that can be prepared ahead of time (it's also just as delicious the next day when the flavours have had time to mingle).

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Ingredients

Servings

2 tsp cumin seeds
1 tsp heaped coriander seeds
¼ tsp fennel seeds
2 tbsp olive oil
1 onion finely sliced
2 cloves garlic minced
1 small cauliflower
Zest and juice of 1 lemon 2 lemons if your lemon is not particularly juicy
1 cup cooked chickpeas
2 cups baby kale
¼ cup buckwheat groats
salt and pepper

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Instructions

Grind the cumin, coriander and fennel in a mortar and pestle as finely as you can.
Place a large frying pan over a low heat. Add 2 tsp of olive oil and add the onion, garlic and spices and cook until the onion is golden and soft. Remove from the heat and place in a large salad bowl.
Finely chop the cauliflower. I like to use the stalks too, but is up to you if you prefer to use the florets only. Increase the heat of the frying pan to medium high and add ⅓ of the remaining oil. Fry ⅓ of the cauliflower until golden and tender. Remove from the heat and add to the onions. Cook the remaining cauliflower and place in the bowl with the onions. Add the lemon zest and juice, along with the chickpeas and toss to combine and leave to cool completely.
Wash out the frying pan and dry it completely. Place the pan over a medium heat and add the buckwheat. Toast for 3 to 4 minutes until golden and fragrant. Leave to cool.
Before serving toss through the baby kale and season with salt and pepper. Sprinkle the toasted buckwheat over the top.

Nutrition Information

Show Details

Calories 315kcal (16%) Carbohydrates 43g (14%) Protein 13g (26%) Fat 12g (18%) Saturated Fat 1g (5%) Sodium 83mg (3%) Potassium 1095mg (31%) Fiber 10g (40%) Sugar 7g (14%) Vitamin A 4480IU (90%) Vitamin C 150.1mg (167%) Calcium 165mg (17%) Iron 4.5mg (25%)

Nutrition Facts

Serving: 3servings

Amount Per Serving

Calories 315 kcal

% Daily Value*

Calories	315kcal	16%
Carbohydrates	43g	14%
Protein	13g	26%
Fat	12g	18%
Saturated Fat	1g	5%
Sodium	83mg	3%
Potassium	1095mg	23%
Fiber	10g	40%
Sugar	7g	14%
Vitamin A	4480IU	90%
Vitamin C	150.1mg	167%
Calcium	165mg	17%
Iron	4.5mg	25%