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
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 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)
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.
Wash produce before use
Cook the quinoa
- Rinse the quinoa.
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.
Prep the bell pepper and dressing
- Remove the stem, ribs, and seeds from the bell pepper; thinly slice the pepper.
Cook the chickpeas; finish the salad
- Rinse the chickpeas.
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.