All-American Roast Chickpea, Chicken & Avo Salad

Name: All-American Roast Chickpea, Chicken & 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; 1 packet chicken thigh

with Fetta & Garlic Yoghurt

Get up to $200 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 & chicken 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:

Over 30g protein

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 packet

chickpeas

brown onion

1 sachet

All-American spice blend

tomato

cucumber

avocado

lemon

1 packet

garlic paste

1 packet

Greek-style yoghurt

1 packet

mixed salad leaves

1 packet

Dijon mustard

1 packet

Fetta Cubes

1 packet

chicken thigh

Not included in your delivery

olive oil

Nutritional Values

Energy (kJ)2914 kJ

Calories696 kcal

Fat35.4 g

of which saturates9.2 g

Carbohydrate37.7 g

of which sugars18.3 g

Dietary Fibre23.5 g

Protein51.2 g

Sodium1168 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

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 heatproof 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. • In a medium bowl, combine chicken thigh, a pinch of salt and pepper and a drizzle of olive oil. • Transfer to a second lined oven tray and bake until cooked through, 14-16 minutes.

TIP: Chicken is cooked through when its no longer pink inside.

• 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.

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