Spiced Chickpea & Spring Veggie Salad
with Harissa Yoghurt & Double Fetta
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.
This recipe is under 650kcal per serving.
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
2
sweet potato
1
cucumber
2
Baby Capsicum
½
lemon
2 clove
garlic
1 packet
chickpeas
1 packet
harissa paste
1 packet
Greek-style yoghurt
(Contains Milk;)
1 sachet
paprika spice blend
pinch
chilli flakes
1 packet
spinach & rocket mix
2 packet
Fetta Cubes
(Contains Milk;)
Not included in your delivery
olive oil
10 g
butter
1 tsp
honey
Nutritional Values
Utensils
Instructions
• 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. • Thinly slice baby capsicum. • 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, capsicum 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!