Spiced Chickpea & Spring Veggie Salad

Name: Spiced Chickpea & Spring Veggie Salad with Harissa Yoghurt & Double Fetta
Total time: 35 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 2 sweet potato; 1 cucumber; 1 tomato; ½ lemon; 2 clove garlic; 1 packet chickpeas; 1 packet harissa paste; 1 packet Greek-style yoghurt; 10 g butter; 1 sachet paprika spice blend; pinch chilli flakes; 1 tsp honey; 1 packet spinach & rocket mix; 2 packet Fetta Cubes

with Harissa Yoghurt & Double Fetta

Get up to $200 off!

This hearty paprika chickpea salad is brimming with flavour in every mouthful. With roasted sweet potato, baby capsicum, cucumber ribbons, harissa yoghurt and fetta cubes, you'll be doing a little dance with every bite.

We’ve replaced the baby capsicum in this recipe with tomato due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

•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 Time35 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

sweet potato

cucumber

tomato

lemon

2 clove

garlic

1 packet

chickpeas

1 packet

harissa paste

1 packet

Greek-style yoghurt

1 sachet

paprika spice blend

pinch

chilli flakes

1 packet

spinach & rocket mix

2 packet

Fetta Cubes

Not included in your delivery

olive oil

10 g

butter

1 tsp

honey

Nutritional Values

Energy (kJ)2071 kJ

Calories495 kcal

Fat20.2 g

of which saturates9 g

Carbohydrate54.4 g

of which sugars22.8 g

Dietary Fibre16.2 g

Protein19.6 g

Sodium1107 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into bite-sized chunks. • Place sweet potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes. Allow to cool slightly.

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

• Meanwhile, using a vegetable peeler, peel cucumber into ribbons. • Roughly chop tomatoes. • Slice lemon into wedges. • Finely chop garlic. • Drain and rinse chickpeas. • In a small bowl, combine harissa paste and Greek-style yoghurt. Set aside.

• While the sweet potato is cooling, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chickpeas, tossing, until tender, 2-3 minutes. • Add the butter, paprika spice blend, garlic and a pinch of chilli flakes (if using), then cook, until fragrant and slightly charred, 1-2 minutes.

• In a large bowl, combine the honey, a good squeeze of lemon juice, a drizzle of olive oil and a pinch of salt and pepper.

• To the dressing, add roasted sweet potato, spinach & rocket mix, tomatoes and cucumber. Toss to combine and season to taste.

• Divide sweet potato salad between bowls, then top with spiced chickpeas. • Drizzle with harissa yogurt and crumble over fetta cubes to garnish. • Serve with any remaining lemon wedges. Enjoy!