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.
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
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 Egg, Soy; )
Not included in your delivery
olive oil
1 tsp
honey
Nutrition Values
Utensils
Instructions
• 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!