Charred romaine salad with spiced chickpeas, piquillo peppers, and almonds

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

Great for Entertaining

Charred romaine salad with spiced chickpeas, piquillo peppers, and almonds

Vegetarian, Mediterranean

2 Servings, 610 Calories/Serving

20 – 35 Minutes

In this easy vegetarian chickpea salad, romaine lettuce takes on appealing smokehouse flavor when it’s charred on the stovetop (or an outdoor grill).

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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 ciabatta roll
  • Smoky spice blend (sumac - sweet smoked paprika - baharat)
  • ½ cup cooked chickpeas
  • 2 organic romaine hearts
  • ⅓ cup roasted almonds
  • 2½ ounces piquillo peppers
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • Sherry vinaigrette base (sherry vinegar - whole grain Dijon mustard)
  • ⅓ cup crumbled feta

Ingredient IQ

Baharat, the Arabic word for “spices,” is a blend that typically includes coriander, cumin, black peppercorns, and cardamom. It’s commonly used in Middle Eastern cooking for everything from roasted meats and stews to salads and marinades.

Nutrition per serving

Calories: 610, Protein: 16g (32% DV), Fiber: 6g (24% DV), Total Fat: 41g (63% DV), Monounsaturated Fat: 27g, Polyunsaturated Fat: 5g, Saturated Fat: 6g (30% DV), Cholesterol: 15mg (5% DV), Sodium: 560mg (23% DV), Carbohydrates: 44g (15% DV), Total Sugars: 4g, Added Sugars: (piquillo peppers contain added sugar): 2g (4% DV).
Contains: Milk, Tree Nuts, 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.


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

Wash produce before use


Make the ciabatta croutons

Heat the oven to 400°F.
  • Cut the ciabatta in half horizontally. Cut each half lengthwise into ½-inch-thick slices, then slice crosswise into ½-inch pieces.
  • Set aside half the smoky spice blend for the chickpeas.
On a sheet pan, drizzle the ciabatta with 1 tablespoon [2 TBL] oil. Season with salt, pepper, and half the spice blend and toss to coat. Spread the ciabatta in an even layer and toast in the oven until crisp and browned, 8 to 10 minutes.
While the ciabatta croutons toast, prepare the chickpeas and romaine.


Prep and cook the chickpeas

  • Rinse the chickpeas.
In a large frying pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the chickpeas, season with salt and pepper, and cook, stirring occasionally, until warmed through, 2 to 3 minutes. Stir in the remaining spice blend. Transfer the chickpeas to a plate. Wipe out the pan.


Prep and cook the romaine

  • Trim the root ends from the romaine hearts; cut the romaine in half lengthwise.
In the same pan used for the chickpeas, if dry, add 1 to 2 tablespoons oil. Warm over medium-high heat until hot but not smoking. Working in batches if needed, place the romaine, cut sides down, and cook without turning until lightly charred, 2 to 4 minutes. Remove from the heat and season with salt and pepper. Transfer to a plate to cool. Add more oil between batches if needed. Once cool, separate the large outer leaves, leaving the inner hearts intact. Coarsely chop the large leaves.
While the romaine cooks, prepare the remaining ingredients and the vinaigrette.


Prep the remaining ingredients

  • Coarsely chop the almonds.
  • Scrape off any seeds from the piquillo peppers; thinly slice the peppers.
  • Strip the parsley leaves from the stems; coarsely chop the leaves.


Toss the salad

In a large bowl, stir together the sherry vinaigrette base and 1 tablespoon [2 TBL] oil; season to taste with salt and pepper. Add the romaine hearts and leaves, ciabatta croutons, chickpeas, almonds, piquillo peppers, and parsley and toss to combine. Season to taste with salt and pepper.



Transfer the salad to individual plates, sprinkle with the feta, and serve.

Kids Can!

  • Divide the smoky spice blend.
  • Season the ciabatta for toasting.
  • Rinse the chickpeas.
  • Toss the salad.

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