Grilled romaine salad with chickpeas and piquillo peppers

Grilled romaine salad with chickpeas and piquillo peppers

Vegetarian, Soy-Free

2 Servings, 710 Calories/Serving

20 – 30 Minutes

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

In your bag

  • ⅓ cup roasted almonds
  • 1 whole wheat pita bread
  • Smoky spice blend (sumac - baharat - sweet smoked paprika)
  • ½ cup cooked chickpeas
  • 2 romaine hearts
  • 2 piquillo peppers
  • Fresh flat-leaf parsley
  • Sherry vinaigrette base (sherry vinegar - honey)
  • ⅓ cup crumbled feta

Nutrition per serving



Toast the almonds and pita bread

  • Coarsely chop the almonds.
  • Cut the pita bread into 1-inch pieces.
  • Divide the smoky spice blend into two equal portions; set aside half for the chickpeas.
In a dry large frying pan over medium heat, combine the almonds and pita bread pieces, season with salt and pepper, and toast, stirring often, until the almonds are fragrant and the pita pieces are crisp, 3 to 5 minutes. Stir in half the smoky spice blend; toast until fragrant, about 1 minute. Transfer to a plate.
While the almonds and pita bread toast, prepare the chickpeas.


Prep and cook the chickpeas

  • Rinse the chickpeas.
In the same pan used for the almonds and pita bread, warm 1 tablespoon oil over medium heat. 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 the plate with the almonds and pita bread. Wipe out the pan if using for the romaine.
While the chickpeas cook, prepare the romaine.


Prep and char the romaine

  • Trim the root ends from the romaine hearts; cut the romaine in half lengthwise.
  • Drizzle the romaine halves with 1 to 2 tablespoons oil; season with salt and pepper.
In a large grill pan or in the same pan used for the chickpeas, working in batches if needed, place the romaine, cut side down, and cook over medium heat, turning once, until lightly charred, 2 to 3 minutes per side. Transfer to a plate to cool, then separate the leaves.
While the romaine cooks, prepare the remaining ingredients and the vinaigrette.


Prep the remaining ingredients and the vinaigrette

  • Scrape off any seeds from the piquillo peppers; thinly slice the peppers.
  • Strip the parsley leaves from the stems; coarsely chop the leaves.
In a small bowl, stir together the sherry vinaigrette base and 1 tablespoon oil. Season with salt and pepper.


Toss the salad

In a medium bowl, combine the romaine, almonds, pita bread, chickpeas, piquillo peppers, and parsley. Add the vinaigrette; toss to coat. Season to taste with salt and pepper.



Transfer the salad to individual plates. Sprinkle with the feta and serve.

Calories: 710, Protein: 20g, Fiber: 9g, Total Fat: 49g, Monounsaturated Fat: 30g, Polyunsaturated Fat: 7g, Saturated Fat: 10g, Cholesterol: 35mg, Sodium: 820mg, Carbohydrates: 49g, Total Sugars: 14g, Added Sugars (Honey): 9g.
Contains: Milk, Tree Nuts, Wheat