Oh My Veggies · by Nicole★ 5.0 (2)
Cauliflower Salad with Chickpeas, Baby Kale, Cumin, Lemon & Toasted Buckwheat {vegan + gluten free}
NUTRITION · PER SERVING45M COOK
CAL 16%·PRO 28%
CARBS 45G55% OF CAL
14G FIBER0G ADDED9G INTRINSIC21G OTHER9G TOTAL SUGAR
FAT 13G36% OF CAL
2G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty vegan salad combining roasted cauliflower, chickpeas, baby kale, and toasted buckwheat with warm spices and lemon. It keeps well and tastes even better the next day.
mainsaladbeans🍳 skilletdairy freegluten freeveganvegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 2 tsp cumin seeds
- 1 tsp heaped coriander seeds
- 1/4 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
- 1/4 cup buckwheat groats
- salt and pepper
At a glance
PER SERVING · TIME 45M
CAL 16%·PRO 28%
CARBS 45G55% OF CAL
14G FIBER0G ADDED9G INTRINSIC21G OTHER9G TOTAL SUGAR
FAT 13G36% OF CAL
2G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 433mg
- Total sugar
- 9g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1198mg
- Calcium
- 305mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 433MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.