Spiced Chickpea & Spring Veggie Salad

Name: Spiced Chickpea & Spring Veggie Salad with Harissa Yoghurt & Extra Goat Cheese
Total time: 35 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 2 sweet potato; 1 capsicum; 1 cucumber; 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 Marinated Goat Cheese

with Harissa Yoghurt & Extra Goat Cheese

Get up to $200 off!

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

Tags:

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

capsicum

cucumber

lemon

2 clove

garlic

1 packet

chickpeas

1 packet

harissa paste

(May be present: Soy.)

1 packet

Greek-style yoghurt

(Contains: Milk;)

1 sachet

Paprika Spice Blend

pinch

Chilli Flakes

1 packet

spinach & rocket mix

2 packet

Marinated Goat Cheese

(Contains: Milk;)

Not included in your delivery

olive oil

10 g

butter

(Contains: Milk;)

1 tsp

honey

Nutritional Values

Energy (kJ)3083 kJ

Calories736 kcal

Fat40 g

of which saturates19.3 g

Carbohydrate59.2 g

of which sugars28.2 g

Dietary Fibre17.1 g

Protein30.5 g

Sodium1609 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Baking Tray

•Large Non-Stick Pan

Cooking Steps

PDF

• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato and capsicum into bite-sized chunks. • Place sweet potato and capsicum 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. • 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, capsicum, spinach & rocket mix and cucumber. Toss to combine and season to taste.

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