Israeli Salad with Bell Peppers, Crispy Chickpeas and Feta

no cooking required and 5 minute prep

Prep & Cook Time: 5-10 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

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

In Your Box (serves 2)

  • Info
    3 oz. Greek Vinaigrette
  • Info
    1 tsp. Buttermilk-Dill Seasoning
  • 4 oz. Mixed Diced Peppers
  • ½ oz. Crispy Chickpeas
  • Info
    1 oz. Feta Cheese Crumbles
  • 4 oz. Grape Tomatoes
  • 5 oz. Baby Spinach

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
    305
  • Carbohydrates
    17g
  • Fat
    27g
  • Protein
    8g
  • Sodium
    1042mg

Recipe Steps

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

  • If using roasted chicken breast, remove from packaging and microwave until warm, 1-2 minutes. Add to salad and combine.

  • If using chicken breasts, pat dry and season both sides with a pinch of salt and pepper. Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken breasts to hot pan, and cook until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. Add to salad as desired.

  • If using shrimp, pat dry and season with a pinch of salt and pepper. Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Cook undisturbed until seared on one side, 2-3 minutes. Flip, and cook until shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes. Add to salad as desired.

  1. 1

    Make the Salad

    Thoroughly rinse any fresh produce and pat dry. Halve tomatoes. Toss spinach, seasoning blend, and diced peppers with dressing. Top with tomatoes, crispy chickpeas, and feta (crumbling with your hands, if needed). Bon appétit!

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