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.

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

This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.

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.

600 Calories or Less

These meals contain 600 calories or less per serving. 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.

Wellness Grain

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.

30g Of Protein

These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Keto Friendly

These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).

45g Of Protein

These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Nutritionist's Pick

These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.

Wheat Free

These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.

Reduced Sodium

These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.

Vegan

To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

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

See Plans

Nutrition

PER SERVING
Calories

520 Cals (est.)

View Full Nutrition

fresh

ingredients

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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.

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.

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 beef, roasted chickpeas, and sliced zucchini. Top with the dressing, sliced green tops of the scallions, and remaining za’atar. Enjoy!