1 tin of 400g Chickpeas
The head of 1 small Cauliflower
1 Avocado
1tsp Turmeric
1tsp Cumin
1tsp Paprika
Olive Oil
Salt and Pepper
1 large handful of Kale (per meal)
Juice of 1 Lime
1 Courgette
Sunflower Seeds
Pomegranate Seeds
Tahini dressing:
1tbsp Tahini
Juice of 1 Lime
2tsp Soy Sauce or Tamari
Chilli Flakes
Drain and rinse the chickpeas. Chop the cauliflower to your desired shape and size and blanch in boiling water for 5 -10 minutes.
Once the cauliflower has softened slightly, combine it with the chickpeas, cover with the ground spices and season with salt and pepper.
Add to a baking tray, drizzle with olive oil and roast in the oven for 20/25 minutes on 180c.
Slice the courgette and rinse the kale. Once the cauli/chickpea mix is almost cooked, add the kale and courgette to a separate baking tray, squeeze over the lime and drizzle in olive oil. Place in the oven for 5-10 minutes.
Chop your avocado, de-seed the pomegranate and prepare your dressing by combining all ingredients and mixing well.
Remove both trays from the oven then build your salad!
Add one portion of the kale and courgette to the base of your box/bowl before topping with 1/4 of the spiced cauliflower and chickpea mix. Spoon on the avocado, then add the seeds and pomegranate. Drizzle over your dressing.
Leave the rest of the ingredients in the fridge in separate boxes to rebuild another salad in the week ahead!
Store your lunchbox in the fridge overnight and remember to grab it to take to work with you the next morning! Enjoy!