Smoky Chickpeas with Tropical Avocado-Mango Salsa

Name: Smoky Chickpeas with Tropical Avocado-Mango Salsa over golden bulgur with green sauce & pumpkin seeds
Total time: 25 min
Yield: 2
Cuisine: Fusion
Ingredients: 150 g Bulgur; ⅔ pack Chickpeas; 1 piece Avocado; 1 piece Mango; 1 piece Persian cucumber; 1 piece Lime; 20 g Fresh coriander & mint; ½ piece Jalapeño; 40 g Yogurt dressing; 2 teaspoon Ground turmeric; 3 teaspoon Smoked paprika; 10 g Pumpkin seeds; 350 milliliters Low sodium vegetable stock; 1 tablespoon Olive oil; 1 tablespoon Water for the sauce; to taste Extra virgin olive oil; to taste Salt and pepper

over golden bulgur with green sauce & pumpkin seeds

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There is a new ingredient in your box! The jalapeño is small, hot and full of flavour! Perfect for adding extra spice to your meals and delicious raw, roasted or pickled.

Tags:

Calorie Smart

•Veggie

•Source of fiber

•New Ingredient

Allergens:

Tarwe

•Melk (inclusief lactose)

•Mosterd

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

75 g

Bulgur

(Contains: Tarwe May be present: Soja)

⅓ pack

Chickpeas

½ piece

Avocado

½ piece

Mango

½ piece

Persian cucumber

½ piece

Lime

10 g

Fresh coriander & mint

(May be present: Selderij)

¼ piece

Jalapeño

20 g

Yogurt dressing

(Contains: Melk (inclusief lactose), Mosterd)

1 teaspoon

Ground turmeric

1.5 teaspoon

Smoked paprika

5 g

Pumpkin seeds

(May be present: Pinda's, Noten, Sesamzaad)

Not included in your delivery

175 milliliters

Low sodium vegetable stock

½ tablespoon

Olive oil

½ tablespoon

Water for the sauce

to taste

Extra virgin olive oil

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2895 kJ

Calories692 kcal

Fat28.5 g

Saturated Fat3.9 g

Carbohydrate80.7 g

Sugar20.6 g

Dietary Fiber24.6 g

Protein19.2 g

Salt1.1 g

Potassium523.9 mg

Calcium44.4 mg

Iron2 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

•Strainer

•Baking Sheet with Baking Paper

•Paper Towel

•Pan

•Salad Bowl

Cooking Steps

Preheat the oven to 180°C.
Rinse the chickpeas under cold water and allow to drain, then pat dry with kitchen paper.
Transfer the chickpeas to a parchment-lined baking sheet and drizzle with olive oil. Scatter over the smoked paprika and season with salt and pepper.
Toss well to coat, then roast in the oven for 15 - 20 minutes.

Prepare the stock in a pot or saucepan. Add the bulgur and the turmeric, then bring to a boil and cook for 10 minutes until done.
Drain and drizzle with extra virgin olive oil as preferred. Season with pepper, then set aside.
Halve and pit the avocado, then remove the skin. Peel the mango.
Finely dice the avocado, mango and cucumber. Deseed and finely chop the jalapeño.*

*Take care, this ingredient is spicy! Use as preferred.

Transfer the mango, cucumber, avocado to a salad bowl, along with some jalapeño as preferred.
Quarter the lime and squeeze a quarter per person into the salad bowl. Season with salt and pepper, then toss well to combine.
Transfer the yogurt dressing and half of the fresh herbs to a tall container. Add the water (see pantry for amount).
Use an immersion blender to process until smooth. Season with salt and pepper.

Finely chop the rest of the fresh herbs.
Serve the bulgur in bowls and top with the salsa and the chickpeas.
Drizzle with the green sauce, then garnish with the pumpkin seeds and the rest of the fresh herbs.
Serve with the rest of the lime wedges.