Smashed Chickpea Chopped Salad
with Roasted Red Onion, Dried Apricots & Creamy Greek Dressing
Looking for a flavorful, feel-good salad with a pop of vegetarian protein? This chopped salad is packed with the textures you’re after: crispy spice-roasted smashed chickpeas, crunchy cucumbers, and crisp lettuce. Adding contrast are soft caramelized onions and the bright sweet pop of chewy dried apricots. Everything’s tossed in a tangy, creamy Greek dressing that brings it all together. So, what are you waiting for? Add this meal to your box, chop-chop!
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
1 unit
Chickpeas
1 unit
Red Onion
1 unit
Bell Pepper
1 tablespoon
Shawarma Spice Blend
1 teaspoon
Garlic Powder
1 unit
Baby Lettuce
1 unit
Mini Cucumber
¼ ounce
Parsley
1.5 ounce
Greek Vinaigrette
(Contains Eggs, Milk)
2 tablespoon
Mayonnaise
(Contains Eggs)
3 tablespoon
Sour Cream
(Contains Milk)
1 ounce
Dried Apricots
Not included in your delivery
Salt
Pepper
2 teaspoon
Olive Oil
2 teaspoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Drain and rinse chickpeas; thoroughly pat dry with paper towels. Halve, peel, and cut onion into ½-inch-thick wedges. Core, deseed, and dice bell pepper into ½-inch pieces.
• Place chickpeas on a baking sheet; place a large piece of plastic wrap on top. Lightly smash chickpeas with a mallet, breaking them apart. TIP: No need to pulverize—aim to keep the chickpeas somewhat intact. • Remove plastic wrap. To chickpeas on sheet, add a large drizzle of oil, onion, bell pepper, Shawarma Spice Blend, ¾ tsp garlic powder (1¼ tsp for 4 servings), salt, and pepper. (You’ll use the rest of the garlic powder later.) Toss to combine; spread across sheet in a single layer. (For 4, spread across 2 sheets; roast on top and middle racks.) Roast on top rack until chickpeas are crispy and veggies are tender, 18-20 minutes.
• Meanwhile, trim and discard root end from lettuce; roughly chop into bite-size pieces. Quarter cucumber lengthwise; slice into ¼-inch-thick pieces. Roughly chop parsley. • In a medium bowl, combine Greek vinaigrette, mayonnaise, sour cream, remaining garlic powder, and a large drizzle of olive oil. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper. • Transfer half the dressing to a large bowl; add lettuce and cucumber. Toss to combine.
• When chickpeas and veggies are done, toss with parsley. • Divide salad between bowls. Top with chickpeas and veggies; drizzle with remaining dressing and sprinkle with apricots. Serve.
