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