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Roast Chickpea & Broccoli Super Salad
Roast Chickpea & Broccoli Super Salad

Roast Chickpea & Broccoli Super Salad

with Avocado & Herby Mayonnaise

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.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:
Veggie
Calorie Smart
Under 40g carbs
Allergens:
Almond
Eggs
Soy

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 head

broccoli

1 tin

chickpeas

1 sachet

Aussie Spice Blend

1

Avocado

½

Lemon

1 sprig

Spring Onion

½ packet

Mint

1 packet

Slivered Almonds

(Contains: Almond; )

1 packet

spinach & rocket mix

1 packet

Dill & Parsley Mayonnaise

(Contains: Egg, Soja; )

Not included in your delivery

olive oil

1 tsp

honey

Nutrition Values

Energy (kJ)2665 kJ
Calories636 kcal
Fat43.8 g
of which saturates5.5 g
Carbohydrate25.9 g
of which sugars5.3 g
Dietary Fibre21.3 g
Protein24 g
Sodium891 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.

Utensils

Baking Tray
Baking Paper
Large Frying Pan

Cooking Steps

1
1

• Preheat oven to 220ºC/200ºC fan-forced. • Cut broccoli into small florets, then roughly chop stalk. • Drain and rinse chickpeas. • Place on a lined oven tray and sprinkle over Aussie 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.

2
2

• Meanwhile, slice avocado in half, scoop out flesh and roughly chop. • Slice lemon into wedges. • Thinly slice spring onion. • Pick mint leaves. • Heat a large frying pan over medium-high heat. Toast almonds, tossing, until golden, 2-3 minutes. Set aside.

3
3

• 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 dressing. • Add spinach & rocket mix, mint and avocado, and toss to combine.

4
4

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

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