BBQ Chickpea Spinach Salad with Chicken
with Ranch Dressing & Avocado
This hefty main-course salad is our nod to the king of salads: Cobb (sorry, Caesar). Instead of frying up bacon, we achieved that signature flavor with chickpeas roasted with our Sweet and Smoky BBQ Seasoning. We toss the chickpeas along with fresh spinach and grape tomatoes in a super creamy ranch dressing. For the crowning touch, we top the salad with luxurious slices of avocado and more of the crisp roasted chickpeas. Talk about the royal treatment!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
5 ounce
Spinach
1.5 ounce
Buttermilk Ranch Dressing
(Contains Eggs, Milk)
4 tablespoon
Sour Cream
(Contains Milk)
1 unit
Red Onion
2 tablespoon
Soy Sauce
(Contains Soy, Wheat)
1 unit
Avocado
13.4 ounce
Chickpeas
4 ounce
Grape Tomatoes
1 teaspoon
Smoked Paprika
1 teaspoon
Garlic Powder
1 tablespoon
Sweet and Smoky BBQ Seasoning
10 ounce
Chicken Cutlets
Not included in your delivery
3 teaspoon
Cooking Oil
¼ teaspoon
Sugar
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Drain and rinse chickpeas; pat very dry with paper towels. Halve grape tomatoes lengthwise. Halve, peel, and finely dice half the onion (whole onion for 4). Halve and pit avocado; using a spoon, scoop out avocado from each half, then slice.
• In a large bowl, combine a large drizzle of oil, paprika, half the soy sauce (all for 4 servings), half the BBQ seasoning (all for 4), half the garlic powder (you’ll use the rest in the next step), and ¼ tsp sugar (1⁄3 tsp for 4). • Add chickpeas to bowl; stir until fully coated. Season generously with salt and pepper. • Spread chickpeas out on a baking sheet. Roast on top rack until lightly browned, 18-20 minutes. (For 4 servings, divide between 2 baking sheets; roast on top and middle racks, tossing chickpeas and swapping rack positions halfway through roasting.)
While chickpeas roast, pat chicken dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. Transfer to a cutting board. Once cool enough to handle, thinly slice crosswise.
• Meanwhile, in a small bowl, whisk together ranch dressing, sour cream, remaining garlic powder, and a pinch of salt and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency. • Once chickpeas are done, in a second large bowl, toss together tomatoes, half the chickpeas (save the rest for serving), and 2 TBSP diced onion (4 TBSP for 4 servings). (Add more diced onion if desired.) Season with salt and pepper to taste. • Add spinach; toss with half the dressing (save the rest for serving) until lightly coated.
Toss chicken with salad.
• Divide salad between bowls. Top with remaining chickpeas and avocado; season with a pinch of salt and pepper. Drizzle with remaining dressing to taste and serve.
