Paprika Roast Chickpea & Capscicum Salad
with Pita Chips & Garlic Yoghurt
Calories
:Ā
565 kcalProtein
:Ā
24.9g proteinPreparation Time
:Ā
30 minutesDifficulty
:Ā
EasyUnder 30g carbs
Allergens:
- Milk
- Gluten
- Wheat
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
We're in our light and bright era so only a salad will do! With our smokey All-American spice blend on the menu, these chickpeas are getting a real flavour kick. Toss them in a Dijon-laced salad and serve them up with some avocado, fetta cubes and garlic yoghurt, for a meal that nips that salad craving in the bud! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
Serving amount
1 packet
Chickpeas
1
Capsicum
1 sachet
Paprika Spice Blend
(May be present: Wheat, Gluten, Soy.)
1
Tomato
1
Cucumber
1
Garlic
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
2
Pita Bread
(Contains: Gluten, Wheat; May be present: Milk.)
1 packet
Mixed Salad Leaves
1
Fetta Cheese
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar (balsamic or white wine) (pantry)
Cooking Steps
1
- Preheat oven to 240Ā°C/220Ā°C fan-forced.
- Drain and rinse chickpeas.
- Thinly slice capsicum into strips.
- Place chickpeas and capsicum on a lined oven tray. Drizzle with olive oil, sprinkle with paprika spice blend, season with salt and toss to coat.
- Spread out evenly, then roast until tender, 20-25 minutes.
2
- Meanwhile, roughly chop tomato and cucumber.
- Finely chop garlic.
- In a small microwave-safe bowl, microwave garlic with a drizzle of olive oil in 10 second bursts, until fragrant.
- Add Greek-style yoghurt to garlic oil mixture and combine. Season to taste.
3
- When the chickpeas and capscium have 15 minutes remaining, roughly chop pita bread into bite-sized chunks.
- Place pita chips on a second lined oven tray with a drizzle with olive oil and season with salt and pepper.
- Toss to coat and bake until golden, turning halfway, 8-10 minutes.
- Allow to cool slightly.
4
- In a large bowl combine, paprika chickpeas, capsicum, mixed salad leaves, tomato, cucumber, pita chips, a drizzle of olive oil and vinegar. Season to taste.
- Divide salad between bowls.
- Crumble over fetta and drizzle with garlic yoghurt to serve. Enjoy!
