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
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Under %{max_calories} caloriesUnder 35g net carbsVegetarian
Chef
Sarah Thomsen
We've learned that doubling down on a good thing just brings you that much more goodness and, dare we say, magic. Well, we've waved our wand and brought out the rabbit and the hat (not literally). Our new Fresh and Easy line is actually as straightforward as it sounds; fresh ingredients, easy assembly and instructions, with all the fantastic flavors you've come to expect. The only magic is what you bring; the love of making dinner for your friends and family.
In Your Box (serves 2)
- 5 oz. Baby Spinach
- 1 Persian Cucumber
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2 oz. Feta Cheese Crumbles
- 2 oz. Sliced Banana Peppers
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1½ oz. Greek Vinaigrette
- 1 oz. Crispy Chickpeas
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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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Calories310
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Carbohydrates22g
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Net Carbs14g
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Fat26g
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Protein13g
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Sodium1230mg
Recipe Steps
You Will Need
- 1 Mixing Bowl
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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