Roast Chickpea & Broccoli Super Salad
with Avocado & Herby Mayonnaise- Almond
- Eggs
- Soy
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.*
Ingredients
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: Eggs, Soy; )
Not included in your delivery
olive oil
1 tsp
honey
Nutrition Values
Utensils
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!
