All-American Roast Chickpea & Avo Salad
with Fetta & Garlic Yoghurt
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
Avocado
1 sachet
All-American Spice Blend
2
Garlic
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1 packet
Dijon Mustard
1
Brown Onion
1
Tomato
1
Cucumber
1
Lemon
1 packet
Mixed Salad Leaves
1 packet
Fetta Cubes
(Contains: Milk;)
1 packet
Chickpeas
Not included in your delivery
1 drizzle
olive oil
Utensils
Cooking Steps
• 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.
• Meanwhile, roughly chop tomato.
• Thinly slice cucumber into rounds.
• Slice avocado in half, scoop out flesh and thinly slice.
• Slice lemon into wedges.
• 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 with salt and pepper.
• 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.
• Divide salad between bowls. • Top with All-American roast chickpeas and avocado. • Crumble over fetta cubes and drizzle with garlic yoghurt to serve. Enjoy!
