Roasted Chickpea and Sweet Potato Salad
with labneh dressing, pomegranate and fetaCalories
:
743 kcalProtein
:
20.1g proteinTotal
:
35 minutesDifficulty
:
EasyExtra Veggies
Allergens:
- Ei
- Melk (inclusief lactose)
This recipe provides 333 grams of vegetables per portion.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
½ piece
Garlic
½ pack
Chickpeas
½ sachet(s)
Middle Eastern spice mix
½ piece
Eggplant
150 g
Sweet potato
½ piece
Red onion
½ piece
Pomegranate
65 g
Red cherry tomatoes
5 g
Dill, mint & flat leaf parsley
20 g
Arugula
40 g
Labneh
(Contains: Ei, Melk (inclusief lactose))
25 g
Feta
(Contains: Melk (inclusief lactose))
Not included in your delivery
1 tablespoon
Olive oil
½ tablespoon
Extra virgin olive oil
½ tablespoon
White wine vinegar
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3109 kJ
Calories743 kcal
Fat38.3 g
Saturated Fat8.9 g
Carbohydrate71.3 g
Sugar28.5 g
Dietary Fiber18.8 g
Protein20.1 g
Salt1.9 g
Potassium715.6 mg
Calcium41.1 mg
Iron1.6 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
•Sieve
•Baking Sheet with Baking Paper
•Large Salad Bowl
•Small Bowl
Cooking Steps
1
- Preheat the oven to 200°C.
- Use the flat side of a knife to crush the garlic.
- Drain the chickpeas and rinse them under cold water.
- Dice the eggplant into 1cm cubes. Wash and dice the sweet potato into 1cm cubes. Slice the onion into half rings.
2
- Transfer the chickpeas to one side of a parchment-lined baking sheet, leaving space for the veggies. Drizzle with olive oil and season with the Middle-Eastern spices as well as salt and pepper.
- Add the garlic to the baking sheet, then roast with the chickpeas in the oven for 7 minutes.
- Once finished, remove the baking sheet from the oven and toss the chickpeas.
3
- Transfer the eggplant, sweet potato and onion to the other side of the baking sheet with the chickpeas. Drizzle with olive oil and season with salt and pepper, then toss well to coat (see Tip).
- Return the baking sheet to the oven to roast for 18 - 19 more minutes. Remove the garlic after 8 - 10 minutes and set aside.
Tip: if you have a smaller baking sheet, you can fry the eggplant in a frying pan for 6 - 8 minutes over medium-high heat instead.
4
- Roll the pomegranate over the countertop so as to release the seeds, then cut it open and scoop them out.
- Halve the cherry tomatoes.
- Finely chop the fresh herbs.
- In a large salad bowl, mix the extra virgin olive oil with the white wine vinegar and half each of the fresh herbs and pomegranate seeds. Season with salt and pepper to taste.
- Add the arugula and cherry tomatoes to the salad bowl, then toss well to combine with the dressing.
5
- Mince the roasted garlic.
- In a small bowl, stir the roasted garlic into the labneh. Season with salt and pepper to taste.
- Season the roasted chickpeas with salt and pepper to taste.
- Stir the roasted veggies into the salad bowl.
- Add half of the labneh dressing to the salad bowl and toss well.
6
- Serve the salad on deep plates.
- Drizzle with the remaining labneh.
- Top with the roasted chickpeas and crumble over the feta.
- Garnish with the remaining pomegranate seeds and fresh herbs.
