Express
Greek-Style Kale and Chickpea Salad
with feta, croutons, and pepitas
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat
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Vegetarian
Chef
Tom Scodari
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
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3 oz. Greek Feta Dressing
- 3 oz. Shredded Kale
- 1 Persian Cucumber
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2 oz. Greek Butter
- 2 oz. Baby Spinach
- 1 oz. Pepitas
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1 oz. Crumbled Feta Cheese
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½ oz. Cheese and Garlic Croutons
- 2 tsp. Chimichurri 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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Calories700
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Carbohydrates48g
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Net Carbs36g
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Fat50g
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Protein22g
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Sodium1710mg
Recipe Steps
You Will Need
- Olive Oil
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
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 chicken breasts, pat dry and cook until chicken reaches minimum internal temperature, 5-7 minutes per side. If using filets mignon or NY strip steak, pat dry and cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium well. Rest, 3 minutes. If using salmon, pat dry and cook until salmon reaches minimum internal temperature, 4-6 minutes per side. Add to salad as desired.
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1 Start the Chickpeas
Drain chickpeas.
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil.Add chickpeas, chimichurri seasoning, and 1/4 cup water to hot pan. Stir occasionally until water has evaporated, 3-5 minutes.While chickpeas cook, continue recipe. -
2 Assemble the Salad
Trim cucumber. Quarter and cut into 1/2" pieces.
In a mixing bowl, combine cucumbers, kale, spinach, half the cheese (reserve remaining for garnish), and dressing. Set aside. -
3 Finish the Chickpeas
Add pepitas and butter to hot pan with chickpeas. Stir until melted and combined, 1-2 minutes.
Remove from burner. -
4 Finish the Dish
Plate dish as pictured on front of card, topping salad with chickpea mixture, remaining cheese, and croutons. Bon appétit!
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