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Winter Kale, Egg & Roasted Chickpea Salad

with Bulgur, Pear & Feta Cheese

Cooking time

20 minutes

Servings

2/4

Calories

840 /serving

Winter Kale, Egg & Roasted Chickpea Salad

with Bulgur, Pear & Feta Cheese

When it comes to winter and salad, you could say that opposites attract. Create a layer of warmth by roasting chickpeas and Brussels sprouts in a peppery, garlicky seasoning mix, and using freshly cooked grains of bulgur as a hearty base. Cue up some contrasts with juicy slices of pear and crumbles of salty feta cheese, along with dark green kale and nutritious hard-boiled eggs. It’s dressed to impress in a honey-Dijon vinaigrette.

We will send you:

200g Brussels sprouts
100g Chopped kale
1 Pear
540ml Chickpeas (canned)
60ml Sweet, Savoury Honey-Dijon vinaigrette
80g Bulgur
60g Feta
2 Hard-boiled eggs
10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)

Contains: Eggs, Milk, Mustard, Wheat

You will need:

Medium pot
Strainer
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper

Total Fat
35 g

Saturated Fat
9 g

Sodium
1600 mg

Total Carb
109 g

Sugars
27 g

Protein
36 g

Fibre
28 g

Preparation

Roast the chickpeas & Brussels sprouts

Preheat the oven to 450°F. Drain and rinse the chickpeas. Remove the root ends of the Brussels sprouts; halve lengthwise (quarter if large). On a lined sheet pan, toss with a generous drizzle of oil, ⅔ of the spices and S&P. Roast, stirring halfway, 15 to 18 min., until slightly crispy.

Cook the bulgur

Meanwhile, in a medium pot, combine the bulgur, ¾ cup water (double for 4 portions), the remaining spices and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed. Fluff and keep warm.