Roast Chickpea & Broccoli Super Salad

Name: Roast Chickpea & Broccoli Super Salad with Avocado & Herby Mayonnaise
Total time: 30 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 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; 1 tsp honey; 1 packet spinach & rocket mix; 1 packet Dill & Parsley Mayonnaise

with Avocado & 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.

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

Avocado

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

• 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.

• 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.

• 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.

• 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!