In order to bring you the best organic produce, some ingredients may differ from those depicted.

Spiced chickpeas and quinoa salad with pita croutons

Vegetarian, Protein Plus

2 Servings, 700 Calories/Serving

35 Minutes

Chickpeas tossed with a blend of coriander, cumin, and sweet smoked paprika add delicious heft to this fiber-rich and protein-packed warm grain salad. Tossing fresh arugula with the warm quinoa mellows the peppery greens.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

1 cup rainbow quinoa
1 pita bread
1 teaspoon sumac
1 red bell pepper
Dressing base (sherry vinegar - honey)
1 cup chickpeas
2½ ounces baby arugula
½ cup Greek yogurt
¼ cup fried shallots (contains soy)

Nutrition per serving

Calories 700, Total Fat 13g (17% DV), Sat. Fat 1.5g (8% DV), Trans Fat 0g, Cholest. 5mg (2% DV), Sodium 580mg (25% DV), Total Carb. 0g (0% DV), Fiber 13g (46% DV), Total Sugars 9g (Incl. 9g Added Sugars, 18% DV), Protein 29g
Contains: Milk, Wheat, Soybeans

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Cook the quinoa

Heat the oven to 400°F.

Rinse the quinoa.

In a pot, combine the quinoa and 2 cups salted water and bring to a boil. Reduce to a simmer, cover, and cook until the quinoa is tender and the water is mostly absorbed, 12 to 15 minutes.
Spread the quinoa on a sheet pan to cool. While the quinoa cooks, prepare the rest of the salad.

Toast the croutons

Tear or cut the pita into 1-inch pieces.

Spread the pita on a sheet pan. Drizzle with 1 to 2 teaspoons oil, and season with salt, pepper, and the sumac. Toss to coat. Toast in the hot oven until just crisp, 8 to 10 minutes. While the pita toasts, prepare the bell pepper and dressing.

Prep the bell pepper and dressing

Remove the stem, ribs, and seeds from the bell pepper; thinly slice the pepper.

In a large bowl, whisk the dressing base with 2 tablespoons oil. Season to taste with salt and pepper.

Cook the chickpeas; finish the salad

Rinse the chickpeas.

In a frying pan over medium heat, warm 1 to 2 teaspoons oil. Add the chickpeas, stir in the chickpea seasoning, and cook, turning occasionally, until fragrant and warm, about 1 minute.
Transfer the spiced chickpeas to the bowl with the dressing. Add the quinoa mixture, bell pepper slices, and arugula, and toss to coat. Season to taste with more salt and pepper, if needed.

Serve

Transfer the salad to individual bowls. Garnish with the pita croutons, yogurt, and fried shallots, and serve.

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