Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
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.
CLICK FOR RECIPE CARD
This meal was designed in collaboration with nutritionists with your holistic health in mind.
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
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.
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.
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