Express
One-Pan Parmesan-Peppercorn Chickpea Salad
with romaine and pita chips
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Eggs, Wheat
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Vegetarian
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In Your Box (serves 2)
- 2 Romaine Hearts
- 15½ oz. Canned Chickpeas
- 4 oz. Grape Tomatoes
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- 1 tsp. Garlic Pepper
- ½ tsp. Garlic Salt
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) n3vxpZqe
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Calories700
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Carbohydrates47g
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Net Carbs36g
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Fat49g
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Protein23g
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Sodium1580mg
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 antibiotic free chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side. If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side. If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes. Add protein to meal as desired.
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Cook the Chickpeas
Drain chickpeas.
Place a medium non-stick pan over medium-high heat. Add chickpeas, garlic salt, 2 tsp. olive oil, and 2 Tbsp. water to hot pan. Cover and cook until water has almost fully evaporated, 2-4 minutes.Remove from burner. Stir in butter until melted and combined. Set aside to cool, 5 minutes.While chickpeas cook and cool, continue recipe. -
Prepare the Ingredients
Halve tomatoes.
Hold romaine hearts at root end and chop coarsely. -
Assemble the Salad
In a mixing bowl, combine romaine, garlic pepper, dressing, half the tomatoes, half the chickpeas, and half the cheese (reserve remaining of each for topping). Gently toss to coat evenly.
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Finish the Dish
Plate dish as pictured on front of card, topping salad with remaining chickpeas, remaining tomatoes, remaining cheese, and pita chips. Bon appétit!
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