Express
Chickpea Taco Salad
with guacamole dressing
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Eggs
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Under %{max_calories} caloriesVegetarian
Chef
Maija Barnes
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time take no longer than 15 minutes. Yes, you read that correctly. Enjoy a wide variety of delicious and healthy meals that’ll be ready in just 15 minutes or less. Time is less with Express.
In Your Box (serves 2)
- 15½ oz. Canned Chickpeas
- 6 oz. Shredded Kale
- 4 oz. Grape Tomatoes
- 3 oz. Shredded Red Cabbage
- 2 oz. Pico de Gallo Guacamole
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1.26 oz. Mayonnaise
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½ oz. Grated Cotija Cheese
- ½ oz. Tortilla Strips
- 0.14 fl. oz. Lemon Juice
- 2 tsp. Taco Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories530
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Carbohydrates51g
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Net Carbs37g
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Fat31g
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Protein16g
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Sodium1370mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 2 Mixing Bowls
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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Meatlovers! If using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil. If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. If using diced chicken thighs, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. Don't worry about trimming. Excess fat will render while cooking and add flavor. If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side. Add to salad as desired.
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1 Cook the Chickpeas
Drain chickpeas. Place a large non-stick pan over medium heat and add 1 tsp. olive oil.
Add chickpeas, taco seasoning, and 1/4 tsp. salt to hot pan. Stir occasionally until browned, 5-6 minutes.Remove from burner.While chickpeas cook, continue recipe. -
2 Prepare Tomatoes and Make Guacamole Dressing
Halve tomatoes.
In a mixing bowl, combine guacamole, mayonnaise, lemon juice, and 1 tsp. olive oil. Set aside. -
3 Assemble the Salad
In another mixing bowl, add kale and 1 tsp. olive oil. Massage oil into kale until kale softens, 2-3 minutes.
Add cabbage, tomatoes, and guacamole dressing. Toss to thoroughly combine. -
4 Finish the Dish
Plate dish as pictured on front of card, topping salad with chickpeas, cheese, and tortilla strips. Bon appétit!
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