Smashed Chickpea Chopped Salad

Name: Smashed Chickpea Chopped Salad with Roasted Red Onion, Dried Apricots & Creamy Greek Dressing
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 3 tbsp Sour Cream; 1 Lettuce; 1 Onion; 1 Chickpeas; 1 1/2 oz Greek Vinaigrette; 1 Cucumber; 1 tbsp Shawarma Spice Blend; 2 tbsp Mayonnaise; 1 oz Apricots; 1/4 oz Parsley; 1 Bell Pepper; 1 tsp Garlic Powder; 3 tsp Cooking Oil, tsp; tsp Salt, tsp; tsp Black Pepper, tsp; 2 tsp Olive Oil, tsp

with Roasted Red Onion, Dried Apricots & Creamy Greek Dressing

By Recipe0 System

Looking for a flavorful, feel-good salad with a pop of vegetarian protein? This chopped salad is packed with the textures you’re after: crispy spice-roasted smashed chickpeas, crunchy cucumbers, and crisp lettuce. Adding contrast are soft caramelized onions and the bright sweet pop of chewy dried apricots. Everything’s tossed in a tangy, creamy Greek dressing that brings it all together. So, what are you waiting for? Add this meal to your box, chop-chop!

Mediterranean

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

3 tbsp Sour Cream
1 Lettuce
1 Onion
1 Chickpeas
1 1/2 oz Greek Vinaigrette
1 Cucumber
1 tbsp Shawarma Spice Blend
2 tbsp Mayonnaise
1 oz Apricots
1/4 oz Parsley
1 Bell Pepper
1 tsp Garlic Powder
3 tsp Cooking Oil, tsp
tsp Salt, tsp
tsp Black Pepper, tsp
2 tsp Olive Oil, tsp

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Original Source

www.hellofresh.com

Instructions

4 steps

1

Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce.

Drain and rinse chickpeas; thoroughly pat dry with paper towels. Halve, peel, and cut onion into ½-inch-thick wedges. Core, deseed, and dice bell pepper into ½-inch pieces.
2

Place chickpeas on a baking sheet; place a large piece of plastic wrap on top. Lightly smash chickpeas with a mallet, breaking them apart. TIP: No need to pulverize—aim to keep the chickpeas somewhat intact.

Remove plastic wrap. To chickpeas on sheet, add a large drizzle of oil, onion, bell pepper, Shawarma Spice Blend, ¾ tsp garlic powder (1¼ tsp for 4 servings), salt, and pepper. (You’ll use the rest of the garlic powder later.) Toss to combine; spread across sheet in a single layer. (For 4, spread across 2 sheets; roast on top and middle racks.) Roast on top rack until chickpeas are crispy and veggies are tender, 18-20 minutes.
3

Meanwhile, trim and discard root end from lettuce; roughly chop into bite-size pieces. Quarter cucumber lengthwise; slice into ¼-inch-thick pieces. Roughly chop parsley.

In a medium bowl, combine Greek vinaigrette, mayonnaise, sour cream, remaining garlic powder, and a large drizzle of olive oil. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Transfer half the dressing to a large bowl; add lettuce and cucumber. Toss to combine.
4

When chickpeas and veggies are done, toss with parsley.

Divide salad between bowls. Top with chickpeas and veggies; drizzle with remaining dressing and sprinkle with apricots. Serve.

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