All-American Roast Chickpea & Avo Salad

Name: All-American Roast Chickpea & Avo Salad with Fetta & Garlic Yoghurt
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 1 Avocado; 1 sachet All-American Spice Blend; 2 Garlic; 1 packet Greek-Style Yoghurt; 1 packet Dijon Mustard; 1 Brown Onion; 1 Tomato; 1 Cucumber; 1 Lemon; 1 packet Mixed Salad Leaves; 1 packet Fetta Cubes; 1 packet Chickpeas; 1 drizzle olive oil

with Fetta & Garlic Yoghurt

Get up to $230 off

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!

Tags:

Under 30g carbs

•Calorie Smart

•Under 40g carbs

•Veggie

Allergens:

Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

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

Nutritional Values

Energy (kJ)1600 kJ

Calories383 kcal

Fat16.8 g

of which saturates5.2 g

Carbohydrate33.2 g

of which sugars14.4 g

Dietary Fibre18 g

Protein18.5 g

Sodium954 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

Cooking Steps

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.
• 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.

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!