Skip to main content
Log in
Log in
Dry Spiced Indian Protein Shreds and Chickpea Bowl

Dry Spiced Indian Protein Shreds and Chickpea Bowl

with Cooling Cucumber and Tomato Salad
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
530 kcal
Protein
: 
30g protein
Total
: 
25 minutes
Difficulty
: 
Easy
Allergens:
  • Mustard
  • Milk
  • May contain traces of allergens
  • Milk
  • Tree nuts
  • Peanuts
  • Sesame
  • Soy
  • Sulphites
  • Wheat
  • Mustard
  • Fish
  • Gluten
  • Crustaceans
  • Egg
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

200 g

Plant-Based Protein Shreds

9 g

Indian Spice Mix

(Contains: Mustard May be present: Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)

2 tbsp

Curry Paste

(May be present: Milk, Tree nuts, Sesame, Soy, Sulphites, Wheat, Mustard, Fish, Gluten, Crustaceans, Egg)

3 tbsp

Yogurt Sauce

(Contains: Milk)

2 unit(s)

Tomato

½ unit(s)

Lemon

½ unit(s)

Red Onion

2 unit(s)

Mini Cucumber

7 g

Cilantro

1 unit(s)

Chickpeas

(May be present: Wheat, Gluten)

Calories530 kcal
Fat27 g
Saturated Fat3 g
Carbohydrate48 g
Sugar8 g
Dietary Fiber14 g
Protein30 g
Cholesterol5 mg
Sodium1310 mg
Potassium1000 mg
Calcium175 mg
Iron3 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.

Cooking Steps

1
  • Before starting, preheat the oven to 425°F. Wash and dry all produce.
  • Drain and rinse chickpeas, then pat dry with paper towels.
  • To an unlined baking sheet, add chickpeas, half the Indian Spice Mix and 2 tbsp (4 tbsp) oil. Season with salt and pepper, then toss to coat. Roast in the bottom of the oven for 10 - 12 min, until almost crispy.
  • Stir, then cover chickpeas loosely with foil or another baking sheet. Return chickpeas to the oven and roast for 6-8 min, until crispy.
2
  • Meanwhile, cut tomato into 1/2-inch pieces.
  • Cut cucumber into 1/4-inch half-moons. 
  • Peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 servings).
  • Roughly chop cilantro.
  • Zest, then juice half the lemon (whole lemon for 4 servings).
  • To a medium bowl, add lemon juice, 1 tbsp (2 tbsp) oil and 1/4 tsp sugar. Whisk to combine. 
  • Add half the onions to bowl with dressing, then season with salt and pepper. Stir to combine, then set aside. 
3
  • Pat protein shreds dry with paper towels. Season with reminaing Indian Spice Mix, salt and pepper. 
  • Heat a large non-stick pan over medium. When hot, add 1/2 tbsp (1 tbsp) oil and protein shreds. Cook 5-6 min, tossing occasionally, until crispy.** 
  • Add curry paste and remianing chopped onions. Cook for 2-3 min, stirring constantly, until fragrant. 
4
  • Add tomato, cucumber and half the cilantro to bowl with dressing, then toss to combine. 
5
  • Add roasted chickpeas to the pan with protein shreds. Stir to combine,
  • Divide chickpea-protein shred mixture, then salad bewtween bowls.
  • Top chickpea-protein shred mixture with yogurt sauce. 
  • Sprinkle over remaining cilantro.
6

More delicious recipes with similar ingredients

Honey-Garlic Chicken Wraps

with Potato Wedges and Ranch

Butter Chicken Curry

with Basmati Rice and Garlic Flatbreads

Bang Bang Tofu Tacos

with Crunchy Red Cabbage-Carrot Slaw

Lemony Beef and Orzo Bowls

with Feta and Peppers

Cheesy Pork Quesadillas

with DIY Salsa and Lime Crema

Fajita-Style Beef Bowls

with Basmati Rice and Lime Crema

Chicken Schnitzel

with Garlic Potatoes and Salad

Hearty Beef and Black Bean Chili

with Mexican-Spiced Sweet Potatoes

Smoky Beef Cheeseburgers

with Potato Wedges and Caramelized Onions

Greek-Style Lemon Chicken

with Roasted Veggie Couscous and Feta

Farro and Halloumi Salad

with Fig Dressing, Veggies and Toasted Almonds

Harissa Halloumi Rainbow Bowls

with Garlic-Hummus Dressing

Crispy Chicken Parmigiana

with Baby Spinach and Italian Bell Pepper Salad

Falafel Couscous

with Roasted Tomatoes, Olives and Feta

Baked Salmon and Chips

with Pickle Tartar Sauce and Snap Peas

Chorizo Burrito Bowl

with Avocado Pico de Gallo and Cilantro-Lime Rice

Roasted Sausage, Tomato and Asparagus Gnocchi

made with Abbotsford Asparagus and Delta Heirloom Tomatoes

Caribbean-Spiced Striploin Steak with Grilled Asparagus and Pineapple Salsa

made with Abbotsford Asparagus

SuperQuick Impossible® Burger Patties-and-Pineapple Bowls

with Crispy Shallot Rice

Smart Roasted Fig-Maple Halloumi

with Roasted Broccoli, Red Onions and Carrots

Highest-rated dinner recipes

Baked Salmon and Chips

with Pickle Tartar Sauce and Snap Peas

Beef and Bean Chili

with Sour Cream and Cheddar

Mixed Mushroom Risotto

with Fried Sage Leaves

Bang Bang Tofu Tacos

with Crunchy Red Cabbage-Carrot Slaw

Fajita-Inspired Chicken Flatbreads

with Sour Cream Sauce and Cheddar Cheese

Swedish-Style Beef Meatballs

with Creamy Gravy and Buttery Green Beans

Cheesy Tex-Mex Orzo Skillet

with Tortilla Crumble and Sour Cream

Bibimbap-Style Rice Bowls and Spicy Sesame Sauce

with Beyond Meat®, Zucchini and Carrots

Chicken Chow Mein-Style Noodles

with Stir-Fried Veggies and Peanuts

Pork Salisbury Steak and Mash

with Mushroom Gravy and Green Salad

Bacon and Mushroom Linguine

with Spinach and Thyme

Smoky Beef Cheeseburgers

with Potato Wedges and Caramelized Onions

Pork Spring Roll-Inspired Bowls

with Crispy Shallots

One-Pot Italian Sausage Soup

with Cream and Potatoes

Feta-Turkey Meatballs

with Sundried Tomato Orzo

Parmesan Pan-Fried Gnocchi

with Spinach and Peas

Sticky Ginger Beef and Rice Bowls

with Marinated Veggies and Snap Peas

Honey-Garlic Chicken Wraps

with Potato Wedges and Ranch

One-Pot Southwest Beef and Cavatappi

with Monterey Jack and Baby Spinach

Cheesy Pork Quesadillas

with DIY Salsa and Lime Crema

This Week's must-try HelloFresh Recipes

SuperQuick Salmon-and-Goat Cheese Linguine

with Baby Heirloom Tomatoes and Capers

Build-Your-Own Chicken Linguine

with Marinara Sauce and DIY Alfredo

Squash Ravioli and Creamy Mushroom Sauce

with Spinach and Parmesan

Chicken and Cheese Taquitos

with Salsa Fresca and Sour Cream

Beef Yaki Udon

with Peppers and Carrots

One-Pot Gingery Chicken and Rice

with Edamame, Mushrooms and Peanut Sauce

Sheet Pan Garlicky Pork Wraps

with Potato Wedges and Feta Spread

Sheet Pan Apricot-Glazed Chicken

with Potatoes, Carrots and Sugar Snap Peas

Rigatoni and Chorizo Rosé Marinara

with Roasted Pepper Pesto and Spinach

Peanutty-Miso Chicken Udon Soup

with Snow Peas, Mushrooms and Green Onions

One-Pan Greek Beef Gnocchi Skillet

with Spinach and Sun-Dried Tomato Pesto

Beef Banh Mi Bowls

with Pickled Carrots and Cucumber

Turkey Taco Flatbread Pizzas

with Lime Crema

BBQ Beef Burgers

with Cheesy Roasted Cauliflower

BBQ-Sauced Chicken Sandwiches

with Dilly Coleslaw

Buttery Apple and Brie Melts

with Caramelized Onions and Mixed Greens

Lemony Panko-Crusted Chicken and Asparagus

with Roasted Potatoes and Creamy Dill Sauce

Sweet Chili Chicken Rice Bowls

with Cashews and Stir-Fried Veggies

Plant-Based Protein Fiery Dragon Noodles

with Peppers and Bok Choy

Asian Sesame Shrimp and Noodles

with Crispy Veggies and Fried Shallots