Chickpea & Green Goddess Salad with Cucumbers & Pickled Peppers

Chickpea & Green Goddess Salad

with Cucumbers & Pickled Peppers

15 MIN
$10.99 Serves 2-4
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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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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Dietary Information Wellness

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

Vegetarian
  • 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
  • 3 Tbsps Green Goddess Dressing
  • 2 Persian Cucumbers
  • 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
How To: Dress a Salad
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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Chickpea & Green Goddess Salad

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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