Crispy Chickpea Chopped Salad with Goat Cheese & Dried Cherries

Crispy Chickpea Chopped Salad

with Goat Cheese & Dried Cherries

30 MIN
$13.99 2 Servings
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From the Test Kitchen

Piled on top of crunchy chopped romaine (tossed in a white balsamic-shallot vinaigrette), crispy, spiced chickpeas are delightfully balanced by creamy goat cheese, tart cherries, sliced almonds, and fresh radishes and cucumber.
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Dietary Information

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Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    550 Cals (est.)
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fresh
ingredients
Crispy Chickpea Chopped Salad with Goat Cheese & Dried Cherries
Title
  • 1 15.5-Oz Can Chickpeas
  • 1 Persian Cucumber
  • 1 Romaine Lettuce Heart
  • 1 oz Goat Cheese
  • 3 oz Radishes
  • 1½ Tbsps Dried Tart Cherries
  • 2 tsps Honey
  • 2 Tbsps White Balsamic Vinegar
  • 1 Shallot
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • ¼ cup Sliced Roasted Almonds
time-saving
tips & techniques
step-by-step
instructions
1 Prepare the ingredients

Wash and dry the fresh produce. Drain and rinse the chickpeas; transfer to a paper towel-lined plate. Using a second layer of paper towels, gently pat or roll the chickpeas to thoroughly dry; discard the paper towels. Quarter the lettuce lengthwise, then thinly slice crosswise. Medium dice the cucumber. Halve the radishes lengthwise, then thinly slice crosswise. Peel the shallot; small dice to get 2 teaspoons (you may have extra). In a large bowl, combine the diced shallot and vinegar; season with salt and pepper.

2 Make the crispy chickpeas

In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Carefully add the dried chickpeas in an even layer. Cook, occasionally shaking the pan, 10 to 12 minutes, or until lightly browned and crispy (be careful, as the chickpeas may pop as they cook). Add half the spice blend (you will have extra). Cook, stirring frequently, 2 to 3 minutes, or until the chickpeas are coated (if the pan seems dry, add a drizzle of olive oil). Turn off the heat.

3 Make the salad & serve your dish

To the bowl of dressed shallot, add the honey and 2 tablespoons of olive oil; whisk to combine. Add the sliced lettuce; season with salt and pepper. Toss to coat. Serve the dressed lettuce topped with the diced cucumber, sliced radishes, crispy chickpeas, almonds, cherries, and goat cheese (crumbling before adding). Enjoy!

Tips from Home Chefs

1 Prepare the ingredients

Wash and dry the fresh produce. Drain and rinse the chickpeas; transfer to a paper towel-lined plate. Using a second layer of paper towels, gently pat or roll the chickpeas to thoroughly dry; discard the paper towels. Quarter the lettuce lengthwise, then thinly slice crosswise. Medium dice the cucumber. Halve the radishes lengthwise, then thinly slice crosswise. Peel the shallot; small dice to get 2 teaspoons (you may have extra). In a large bowl, combine the diced shallot and vinegar; season with salt and pepper.

2 Make the crispy chickpeas

In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Carefully add the dried chickpeas in an even layer. Cook, occasionally shaking the pan, 10 to 12 minutes, or until lightly browned and crispy (be careful, as the chickpeas may pop as they cook). Add half the spice blend (you will have extra). Cook, stirring frequently, 2 to 3 minutes, or until the chickpeas are coated (if the pan seems dry, add a drizzle of olive oil). Turn off the heat.

3 Make the salad & serve your dish

To the bowl of dressed shallot, add the honey and 2 tablespoons of olive oil; whisk to combine. Add the sliced lettuce; season with salt and pepper. Toss to coat. Serve the dressed lettuce topped with the diced cucumber, sliced radishes, crispy chickpeas, almonds, cherries, and goat cheese (crumbling before adding). Enjoy!

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