Express
One-Pan Moroccan-Style Chickpea Salad
with harissa-honey dressing
Prep & Cook Time: 10-15 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Milk, Sesame
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Under %{max_calories} caloriesVegetarian
- Gluten-Smart
Chef
Maija Barnes
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 are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 15½ oz. Canned Chickpeas
- 4 oz. Slaw Mix
- 3 oz. Shredded Kale
- 1 Persian Cucumber
- 2 oz. Baby Spinach
- 1 oz. Harissa Spread
- 0.56 oz. Lemon Juice
- ½ fl. oz. Honey
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½ oz. Crumbled Feta Cheese
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2 tsp. Za'atar 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) WPeDlL3k
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Calories420
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Carbohydrates40g
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Net Carbs31g
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Fat26g
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Protein12g
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Sodium890mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Mixing Bowls
- 1 Large Non-Stick Pan
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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If using chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Cook the Chickpeas
Drain and rinse chickpeas. Pat dry.
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.Add chickpeas, za'atar seasoning, and a pinch of salt to hot pan. Stir occasionally until chickpeas are coated and lightly browned, 6-8 minutes.Remove from burner.While chickpeas cook, continue recipe. -
2 Assemble the Salad
Trim cucumber, halve lengthwise, and cut into 1/2” half-moons.
Tear spinach.In a mixing bowl, combine kale, 1 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Massage kale until softened, 1-2 minutes.Add cucumbers, spinach, and slaw. Stir to combine. Set aside. -
3 Make the Dressing
In another mixing bowl, combine harissa (to taste), honey, lemon juice, and 1 Tbsp. olive oil. Set aside.
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4 Finish the Dish
Add dressing and chickpeas to bowl with salad. Toss until combined.
Plate dish as pictured on front of card, topping salad with cheese. Bon appétit!
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