Chickpea bowl with freekeh, fennel & lemon yogurt
Description
Goodness provided This is a plant-based meal is not only delicious but a powerhouse of nutrients including protein, fibre, antioxidants and calcium. Freekeh is a low GI grain that is especially high in protein, fibre magnesium, zinc and B vitamins–all important for bone and muscle health, as bowel function. Freekeh also contains lutein and zeaxanthin – two important carotenoids for healthy aging.
Ingredients
Instructions
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Preheat oven to 180C
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Mix garlic, coriander, cumin, and 3 tbsp. oil in a large bowl. Add cauliflower and chickpeas; season with salt and pepper. Toss to coat.
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Transfer cauliflower mixture to a paper lined baking tray. Wipeout bowl; reserve.
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Bake, tossing halfway through until chickpeas and cauliflower are golden brown and cauliflower is tender for 15-20 minutes.
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At the same time 2 cups of frekkeh in a large saucepan or MW bowl and cover with water, then cook on high heat for 20 minutes or until it is like a rice consistency.
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Meanwhile, mix yogurt, 1 tbsp. lemon juice, and a big pinch of salt in a small bowl.
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Toss fennel, chilli (if using), rocket and remaining 3 tbsp. lemon juice in reserved bowl. Mix in the drained freekeh.
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Put the fennel and freekeh salad in a bowl, then top with the yogurt mixture and the spiced cauliflower and chickpea mixture.
Nutrition Facts
- Amount Per Serving
- Calories 486kcal
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 4g20%
- Sodium 357mg15%
- Total Carbohydrate 70g24%
- Dietary Fiber 15g60%
- Protein 21g42%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
