Roast Chickpea & Broccoli Super Salad

Name: Roast Chickpea & Broccoli Super Salad with Cherry Tomatoes & Herby Mayonnaise
Total time: 30 min
Yield: 2
Cuisine: New Zealand
Ingredients: 1 packet Dill & Parsley Mayonnaise; ½ packet Cherry Tomatoes; 1 packet Mint; 1 packet Flaked Almonds; 1 Broccoli; 1 Spring Onion; 1 packet baby leaves; 1 sachet Kiwi Spice Blend; 1 Lemon; 1 tin Chickpeas; 1 drizzle olive oil; 1 tsp honey

with Cherry Tomatoes & Herby Mayonnaise

Get up to $175 off

Get your greens in with this loaded salad! Crispy roasted chickpeas and broccoli add lots of crunchy texture to this meal, plus avocado and a herby mayo for creamy richness. Toss it all together and dive in.

Allergens:

Eggs

•Soy

•Almond

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total30 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Dill & Parsley Mayonnaise

(Contains: Eggs, Soy; )

½ packet

Cherry Tomatoes

1 packet

Mint

1 packet

Flaked Almonds

(Contains: Almond; )

Broccoli

Spring Onion

1 packet

baby leaves

1 sachet

Kiwi Spice Blend

Lemon

1 tin

Chickpeas

Not included in your delivery

1 drizzle

olive oil

1 tsp

honey

Nutrition Values

Calories489 kcal

Energy (kJ)2050 kJ

Fat27.6 g

of which saturates3.3 g

Carbohydrate29.2 g

of which sugars9.7 g

Dietary Fibre18.9 g

Protein21.1 g

Sodium852 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

• Preheat oven to 220ºC/200ºC fan-forced. • Cut broccoli into small florets, then roughly chop stalk. Drain chickpeas. • Place broccoli and chickpeas on a lined oven tray and sprinkle over Kiwi spice blend. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender and brown around edges, 20-25 minutes.

• Meanwhile, halve cherry tomatoes (see ingredients). • Slice lemon into wedges. • Thinly slice spring onion. • Pick mint leaves. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Set aside.

• In a medium bowl, combine a generous squeeze of lemon juice, the honey, a drizzle of olive oil and a pinch of salt and pepper. • When chickpeas and broccoli are done, add to the bowl with the lemon-honey dressing. • Add baby spinach, mint and cherry tomatoes and toss to combine.

• Divide roast chickpea and broccoli super salad between bowls. • Drizzle over dill & parsley mayonnaise. • Sprinkle over toasted almonds and spring onion. • Serve with remaining lemon wedges. Enjoy!