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!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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 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
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. • 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.
• 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!
