Greek Salad with Crispy Chickpeas

no cooking required and 5 minute prep

Prep & Cook Time: 5-10 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Eggs

Calories Conscious
Carb Conscious
Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Turn off the stove and put away the knives… Home Chef is offering meals quick enough to throw together as you’re walking out the door and tasty enough to meet our (and your) high standards for quality meals with fresh ingredients. We also pack in enough ingredients for two meals, giving you way more bang than your fast food buck ever would. Save the hot oven and pots and pans for another time; we’ve got quick and delicious covered.

In Your Box (serves 2)

  • Info
    2 Tbsp. Roasted Red Pepper Pesto
  • 2 oz. Sliced Banana Peppers
  • Info
    1½ oz. Greek Dressing
  • Info
    2 oz. Feta Cheese
  • 5 oz. Baby Spinach
  • 1 Persian Cucumber
  • 1 oz. Crispy Chickpeas

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.

  • Nutrition (per serving)

  • Calories
    242
  • Carbohydrates
    18g
  • Fat
    20g
  • Protein
    12g
  • Sodium
    1594mg

Recipe Steps

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

  • If using chicken breasts, pat dry and season both sides with ¼ tsp. salt and a pinch of pepper. Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Cook until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. Cut chicken into 1/4" slices and add to salad.

  • If using salmon, pat dry and season flesh side with ¼ tsp. salt and a pinch of pepper. Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add salmon, skin side up, to pan and cook until salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side. Flake salmon and add to salad.

  • If using diced chicken, pat dry and season with ¼ tsp. salt and a pinch of pepper. Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Cook until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. Top salad with chicken.

  1. 1

    Make the Salad

    Thoroughly rinse any fresh produce and pat dry. Trim cucumber and thinly slice into rounds. Mix red pepper pesto and dressing in a mixing bowl. Toss spinach, cucumber, and banana peppers (to taste) with pesto-dressing mixture. Top with feta and crispy chickpeas. Bon appétit!

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