Greek Salad with Crispy Chickpeas
no cooking required and 5 minute prep
Prep & Cook Time: 5-10 min.
Spice Level: Mild
Cook Within: 7 days
Contains: Milk, Eggs
- Calorie-Conscious
- Carb-Conscious
- Vegetarian
Chef
Sarah Thomsen
In Your Box (serves 2)
- 5 oz. Baby Spinach
- 1 Persian Cucumber
- 2 oz. Sliced Banana Peppers
- 2 oz. Feta Cheese Crumbles
- 1½ oz. Greek Vinaigrette
- 1 oz. Crispy Chickpeas
- 2 Tbsp. Roasted Red Pepper Pesto
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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Calories360
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Carbohydrates21g
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Net Carbs13g
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Fat26g
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Protein13g
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Sodium1660mg
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
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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.
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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.
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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.
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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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