In order to bring you the best organic produce, some ingredients may differ from those depicted.
Seared romaine salad with spiced chickpeas, piquillo peppers, and almonds
2 Servings, 720 Calories/Serving
If searing lettuce sounds crazy, just hear us out. In this clever vegetarian salad, romaine lettuce takes on smashing smokehouse flavor when seared on the stovetop.
In your bag
- 1 ciabatta roll
- Sunbasket smoky spice blend (sumac - sweet smoked paprika - baharat)
- ½ cup cooked chickpeas
- 2 organic romaine hearts
- ¼ cup dry-roasted almonds
- 2½ ounces piquillo peppers
- 4 or 5 sprigs organic fresh flat-leaf parsley
- Sunbasket sherry vinaigrette base (sherry vinegar - whole grain mustard)
- 6 tablespoons crumbled feta
Calories: 720, Protein: 19g (38% DV), Fiber: 10g (40% DV), Total Fat: 48g (74% DV), Monounsaturated Fat: 20g, Polyunsaturated Fat: 4g, Saturated Fat: 8g (40% DV), Cholesterol: 15mg (5% DV), Sodium: 780mg (33% DV), Carbohydrates: 57g (19% DV), Total Sugars: 8g, Added Sugars: 0g (0% DV).
Contains: Milk, Tree Nuts (almond), Wheat
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.
Wash produce before use
Make the ciabatta croutons
Heat the oven to 400°F.
- Cut the ciabatta 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 and 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. Meanwhile, 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 heated through, 2 to 3 minutes. Stir in the remaining spice blend. Transfer the chickpeas to a plate. While the chickpeas are cooking, start preparing the romaine.
Prep and cook the romaine
- Trim the root ends from the romaine hearts; cut the romaine in half lengthwise.
In another large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, place the romaine, cut sides down, and cook without turning until lightly browned on some outside leaves, 2 to 4 minutes. Remove from the heat and season with salt and pepper. Transfer to a cutting board to cool. Add more oil between batches if needed. When cool, separate the large outer leaves, leaving the inner hearts intact. Coarsely chop the large leaves. While the romaine is cooking and cooling, prepare the remaining ingredients and the vinaigrette.
Prep the remaining ingredients
- Coarsely chop the almonds.
- Thinly slice the piquillo peppers.
- Strip the parsley leaves from the stems; coarsely chop the leaves.
Assemble 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.
- Divide the smoky spice blend.
- Season the ciabatta for toasting.
- Rinse the chickpeas.
- Assemble the salad.
- Sprinkle the salad with the feta.