All-American Roast Chickpea, Chicken & 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 & 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!
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.
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;)
1 packet
chicken thigh
Not included in your delivery
olive oil
Nutritional Values
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 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!