Za’atar Beef & Kale Salad with Crispy Chickpeas & Yogurt Dressing

Za’atar Beef & Kale Salad

with Crispy Chickpeas & Yogurt Dressing

40 MIN
5 SmartPoints®
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.

From the Test Kitchen

Here, a hearty trio of spiced beef and roasted zucchini and chickpeas are served over juicy fresh tomatoes tossed with tender kale—marinated in fresh lemon juice to help soften the leaves. We’re bringing it all together with a drizzle of irresistibly creamy dressing made with tangy Greek yogurt and aromatic garlic paste.
This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    520 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Drain and rinse the chickpeas. Halve the zucchini lengthwise. Separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. Halve the tomatoes. Thinly slice the scallions, separating the white bottoms and green tops. Quarter and deseed the lemon. In a bowl, combine the halved tomatoes, sliced white bottoms of the scallions, and the juice of 2 lemon wedges; season with salt and pepper.

Roast the chickpeas & zucchini:
2 Roast the chickpeas & zucchini:

Spread the chickpeas onto a paper towel-lined sheet pan. Using a second layer of paper towels, gently pat or roll the chickpeas to thoroughly dry; discard the paper towels and any loose chickpea skins. Add the halved zucchini. Drizzle with 1 teaspoon of olive oil and season with salt and pepper; turn to coat. Arrange in an even layer, with the zucchini cut side down. Roast 22 to 24 minutes, or until the zucchini is tender when pierced with a fork and the chickpeas are golden brown (be careful, as the chickpeas may pop as they roast). Remove from the oven. Carefully transfer the roasted zucchini to a cutting board; when cool enough to handle, thinly slice crosswise.

Marinate the kale:
3 Marinate the kale:

While the chickpeas and zucchini roast, in a large bowl, combine the sliced kale, the juice of the remaining lemon wedges, and 1 teaspoon of olive oil. Season with salt and pepper. Using your hands, massage the kale until slightly softened. Set aside to marinate, stirring occasionally, at least 10 minutes.

Cook the beef:
4 Cook the beef:

Once the chickpeas and zucchini have roasted about 10 minutes, separate the beef; pat dry with paper towels. Place in a bowl and season with all but a pinch of the za’atar; toss to coat. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned beef in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring occasionally, 1 to 2 minutes, or until browned and just cooked through. Turn off the heat.

Make the dressing:
5 Make the dressing:

Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). In a bowl, combine the yogurt, 1 tablespoon of water, and as much of the garlic paste as you’d like. Taste, then season with salt and pepper if desired.

Finish the kale & serve your dish:
6 Finish the kale & serve your dish:

Stir the tomato-scallion mixture into the bowl of marinated kale. Serve the finished kale topped with the cooked beefroasted chickpeas, and sliced zucchini. Top with the dressingsliced green tops of the scallions, and remaining za’atar. Enjoy!

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Drain and rinse the chickpeas. Halve the zucchini lengthwise. Separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. Halve the tomatoes. Thinly slice the scallions, separating the white bottoms and green tops. Quarter and deseed the lemon. In a bowl, combine the halved tomatoes, sliced white bottoms of the scallions, and the juice of 2 lemon wedges; season with salt and pepper.

2 Roast the chickpeas & zucchini:

Spread the chickpeas onto a paper towel-lined sheet pan. Using a second layer of paper towels, gently pat or roll the chickpeas to thoroughly dry; discard the paper towels and any loose chickpea skins. Add the halved zucchini. Drizzle with 1 teaspoon of olive oil and season with salt and pepper; turn to coat. Arrange in an even layer, with the zucchini cut side down. Roast 22 to 24 minutes, or until the zucchini is tender when pierced with a fork and the chickpeas are golden brown (be careful, as the chickpeas may pop as they roast). Remove from the oven. Carefully transfer the roasted zucchini to a cutting board; when cool enough to handle, thinly slice crosswise.

Roast the chickpeas & zucchini:
Marinate the kale:
3 Marinate the kale:

While the chickpeas and zucchini roast, in a large bowl, combine the sliced kale, the juice of the remaining lemon wedges, and 1 teaspoon of olive oil. Season with salt and pepper. Using your hands, massage the kale until slightly softened. Set aside to marinate, stirring occasionally, at least 10 minutes.

4 Cook the beef:

Once the chickpeas and zucchini have roasted about 10 minutes, separate the beef; pat dry with paper towels. Place in a bowl and season with all but a pinch of the za’atar; toss to coat. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned beef in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring occasionally, 1 to 2 minutes, or until browned and just cooked through. Turn off the heat.

Cook the beef:
Make the dressing:
5 Make the dressing:

Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). In a bowl, combine the yogurt, 1 tablespoon of water, and as much of the garlic paste as you’d like. Taste, then season with salt and pepper if desired.

6 Finish the kale & serve your dish:

Stir the tomato-scallion mixture into the bowl of marinated kale. Serve the finished kale topped with the cooked beefroasted chickpeas, and sliced zucchini. Top with the dressingsliced green tops of the scallions, and remaining za’atar. Enjoy!

Finish the kale & serve your dish: