Fattoush-Style Chickpea & Veggie Salad

Name: Fattoush-Style Chickpea & Veggie Salad with Golden Goddess Dressing & Fetta Yoghurt
Total time: 40 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 1 Capsicum; 1 Carrot; 1 Zucchini; 1 Red Onion; 1 packet Chickpeas; 1 packet Greek-Style Yoghurt; 1 packet Fetta Cubes; 1 sachet Chermoula Spice Blend; 3 Mini Flour Tortillas; 1 packet Mixed Salad Leaves; 1 packet Golden Goddess Dressing

with Golden Goddess Dressing & Fetta Yoghurt

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This hearty number tastes truly as spectacular as it looks. Superstar tortilla chips form the foundations, giving roasted chickpeas and veggies something to pair perfectly with. Cutlery optional!

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

•Veggie

•Climate Superstar

Allergens:

Milk

•Gluten

•Soy

•Wheat

•Sesame

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 Time40 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

Capsicum

Carrot

Zucchini

Red Onion

1 packet

Chickpeas

1 packet

Greek-Style Yoghurt

(Contains: Milk;)

1 packet

Fetta Cubes

(Contains: Milk;)

1 sachet

Chermoula Spice Blend

(May be present: Soy.)

Mini Flour Tortillas

(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)

1 packet

Mixed Salad Leaves

1 packet

Golden Goddess Dressing

(Contains: Sesame;)

Not included in your delivery

olive oil

Nutritional Values

Energy (kJ)2111 kJ

Calories505 kcal

Fat21.9 g

of which saturates5.8 g

Carbohydrate51.1 g

of which sugars20.3 g

Dietary Fibre16.7 g

Protein21 g

Sodium1150 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Baking Tray

•Large Frying Pan

Cooking Steps

PDF

• Preheat oven to 240°C/220°C fan-forced. • Cut capsicum and carrot into bite sized chunks. • Slice zucchini into rounds. • Slice red onion into thick wedges. • Drain and rinse chickpeas. • To a small bowl, add Greek-style yoghurt and fetta cubes and mash to combine. Season to taste.

• Place veggies and chickpeas on a lined oven tray. • Sprinkle with chermoula spice blend, drizzle with olive oil, season with a pinch of salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes. Allow to cool slightly.

TIP: If your oven tray is crowded, divide the veggoes between two trays.

• Meanwhile, chop mini flour tortillas into wedges (see ingredients). • While veggies are cooling, spread over a second lined oven tray (don’t worry if they overlap). • Drizzle with olive oil and season with salt. Bake until lightly golden and crisp, 8-10 minutes.

• Once the veggies are cooled, in a large bowl, combine roasted veggies, tortilla chips, mixed salad leaves and golden goddess dressing. Season to taste. • Divide fattoush-style chickpea and veggie salad between bowls. • Top with fetta yoghurt to serve. Enjoy!