Chickpea & Green Goddess Salad with Cucumbers & Pickled Peppers

Chickpea & Green Goddess Salad

with Cucumbers & Pickled Peppers

15 MIN
$10.99 Serves 2-4
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From the Test Kitchen

Every week we're bringing you a selection of Add-ons—a mix of our favorite appetizers, sides, and desserts that you can add to your box and fill out your table. This vibrant salad brings together butter lettuce, cucumbers, pickled peppers, and spiced chickpeas with our herby green goddess dressing, plus a garnish of almonds for pleasant crunch.
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Wellness Details Wellness

This meal was designed in collaboration with nutritionists with your holistic health in mind.

  • Nutrition
    PER SERVING
  • Calories
    440 Cals (est.)
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fresh
ingredients
Chickpea & Green Goddess Salad with Cucumbers & Pickled Peppers
Title
  • 1 head Butter Lettuce
  • 1 15.5-Oz Can Chickpeas
  • 2 Persian Cucumbers
  • 3 Tbsps Green Goddess Dressing
  • 2 Tbsps Sliced Roasted Almonds
  • ½ oz Pickled Peppadew Peppers
  • ¼ cup Grated Parmesan Cheese
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
time-saving
tips & techniques
step-by-step
instructions
1 Prepare the ingredients

Wash and dry the fresh produce. Drain and rinse the chickpeas. Cut off and discard the root end of the lettuce; roughly chop the leaves. Halve the cucumbers lengthwise, thinly slice crosswise. Roughly chop the peppers. In a large bowl, combine the sliced cucumbers and half the green goddess dressing. Season with salt and pepper; stir to combine.

2 Cook the chickpeas

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the drained chickpeas and spice blend; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the chickpeas are lightly browned and heated through. Transfer to the bowl of dressed cucumbers; stir to combine.

3 Make the salad & serve your dish

To the bowl of cooked chickpeas and cucumbers, add the chopped lettuce and enough of the remaining dressing to coat (you may have extra). Toss to combine. Taste, then season with salt and pepper if desired. Serve the salad garnished with the chopped peppers, almonds, and cheese. Enjoy!

Tips from Home Chefs

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Get This Recipe Delivered
1 Prepare the ingredients

Wash and dry the fresh produce. Drain and rinse the chickpeas. Cut off and discard the root end of the lettuce; roughly chop the leaves. Halve the cucumbers lengthwise, thinly slice crosswise. Roughly chop the peppers. In a large bowl, combine the sliced cucumbers and half the green goddess dressing. Season with salt and pepper; stir to combine.

2 Cook the chickpeas

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the drained chickpeas and spice blend; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the chickpeas are lightly browned and heated through. Transfer to the bowl of dressed cucumbers; stir to combine.

3 Make the salad & serve your dish

To the bowl of cooked chickpeas and cucumbers, add the chopped lettuce and enough of the remaining dressing to coat (you may have extra). Toss to combine. Taste, then season with salt and pepper if desired. Serve the salad garnished with the chopped peppers, almonds, and cheese. Enjoy!

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