All-American Roast Chickpea & Avo Salad

Name: All-American Roast Chickpea & Avo Salad with Fetta & Garlic Yoghurt
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: olive oil; 1 packet chickpeas; 1 brown onion; 1 sachet All-American spice blend; 1 tomato; 1 cucumber; 1 avocado; 1 lemon; 1 packet garlic paste; 1 packet Greek-style yoghurt; 1 packet mixed salad leaves; 1 packet Dijon mustard; 1 packet Fetta Cubes

with Fetta & Garlic Yoghurt

0.0(0)

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Calories

:

318 kcal

Protein

:

20.1g protein

Preparation Time

:

30 minutes

Difficulty

:

Easy

Calorie Smart

Under 40g carbs

Veggie

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

brown onion

1 sachet

All-American spice blend

1

tomato

1

cucumber

1

avocado

1

lemon

1 packet

garlic paste

1 packet

Greek-style yoghurt

(Contains: Milk;)

1 packet

mixed salad leaves

1 packet

Dijon mustard

1 packet

Fetta Cubes

(Contains: Milk;)

Not included in your delivery

olive oil

Nutritional Values

Energy (kJ)2048 kJ

Calories318 kcal

Fat26.1 g

of which saturates6.4 g

Carbohydrate36.7 g

of which sugars17.5 g

Dietary Fibre23.5 g

Protein20.1 g

Sodium1066 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

Cooking Steps

PDF

1

• Preheat oven to 240°C/220°C fan-forced. • Drain and rinse chickpeas. • Slice brown onion into thick wedges. • Place chickpeas and onion on a lined oven tray. Drizzle with olive oil, sprinkle with All-American spice blend, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.

2

• Meanwhile, roughly chop tomato. • Thinly slice cucumber into rounds. • Slice avocado in half, scoop out flesh and thinly slice. • Slice lemon into wedges. • In a small microwave-safe bowl, microwave garlic paste 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

• Once chickpeas are done, in a large bowl, combine mixed salad leaves, tomato, cucumber, Dijon mustard, a squeeze of lemon juice and a drizzle of olive oil. • Season to taste.

4

• Divide salad between bowls. • Top with All-American roast chickpeas and avocado. • Crumble over fetta cubes and drizzle with garlic yoghurt to serve. Enjoy!