Warm Chickpea & Artichoke Kale Salad
with Tomato, Shallot-Dijon Vinaigrette & Garlic Bread
When a hearty, colorful salad is just what you need, we’ve got you covered! You’ll season and sizzle chickpeas and artichokes in a hot pan, then toss with leafy kale and fresh tomato in a quick homemade shallot and Dijon vinaigrette. Serve it with crispy, savory garlic bread to round out the meal.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Shallot
4 ounce
Kale
1 unit
Chickpeas
1 unit
Artichoke hearts
1 unit
Tomato
5 teaspoon
Red Wine Vinegar
2 teaspoon
Dijon Mustard
1 teaspoon
Dried Oregano
1 unit
Ciabatta Bread
(Contains Soy, Wheat)
1 teaspoon
Garlic Powder
Not included in your delivery
Salt
Pepper
Olive Oil
Cooking Oil
Sugar
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Place 2 TBSP butter (4 TBSP for 4 servings) in a small microwave-safe bowl; bring to room temperature. Wash and dry produce. • Halve, peel, and thinly slice shallot. Remove and discard any large stems from kale; chop into bite-size pieces. Drain and rinse chickpeas; pat dry with paper towels. Roughly chop artichokes. Dice tomato into 1⁄2-inch pieces.
• In a second small bowl, whisk together shallot, vinegar, mustard, 3 TBSP olive oil, and 1 tsp sugar (for 4 servings, use 6 TBSP olive oil and 2 tsp sugar). Season with salt and pepper. • Place kale in a large bowl with a large drizzle of olive oil. Using your hands, massage kale (similar to how you would knead dough) until leaves are tender, about 1 minute.
• Heat a drizzle of oil in a large pan over medium-high heat. Add chickpeas, artichokes, and oregano. Season with salt and pepper. • Cook, stirring occasionally, until chickpeas and artichokes are tender and browned, 3-5 minutes.
• Meanwhile, halve and toast ciabatta. • Add garlic powder to bowl with softened butter; stir to combine. TIP: If needed, microwave butter in 30-second increments to soften. • Spread garlic butter onto cut sides of ciabatta. Cut each half into quarters.
• To bowl with kale, add chickpeas and artichokes, tomato, and as much dressing as you like. Toss to combine.
• Divide salad between shallow bowls and serve with garlic bread on the side.
