Lemony Chickpea Kale Salad with Prosciutto
with Honey Dijon Dressing, Parmesan & Sunflower Seeds
This hearty salad is all you need for a light-yet-satisfying lunch. You’ll toss fresh kale in a lemony honey-Dijon dressing spiked with as many chili flakes as you like (or none at all—you’re the chef!). You’ll add tender chickpeas and crunchy sunflower seeds, and top with two of our very favorite salad add-ons: savory-salty prosciutto and crisp croutons.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Lemon
4 ounce
Kale
1 unit
Chickpeas
2 ounce
Prosciutto
1.5 ounce
Honey Dijon Dressing
(Contains Eggs)
1 teaspoon
Chili Flakes
6 tablespoon
Parmesan Cheese
(Contains Milk)
½ ounce
Sunflower Seeds
1 unit
Croutons
(Contains Milk, Wheat)
Not included in your delivery
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Wash and dry produce.
• Halve lemon. Remove and discard any large stems from kale; chop into bite-size pieces. Using your hands, massage kale (similar to how you would knead dough) until leaves are tender, 1 minute. Drain and rinse chickpeas; thoroughly pat dry with paper towels. Roughly tear prosciutto into bite-size pieces.
• In a large bowl, whisk together honey Dijon dressing, juice from half the lemon (whole lemon for 4 servings), a pinch of salt and pepper, and as many chili flakes as you like.
• To bowl with dressing mixture, add kale, chickpeas, Parmesan, and sunflower seeds; toss to combine.
• Divide salad between bowls. Top with prosciutto and croutons. Serve.
