Zucchini-chickpea köfte over mixed greens with spicy chile-mango dressing

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

Zucchini-chickpea köfte over mixed greens with spicy chile-mango dressing

Great for Entertaining

Zucchini-chickpea köfte over mixed greens with spicy chile-mango dressing

Dairy-Free, Mediterranean, Vegan, <600 Calories

2 Servings, 540 Calories/Serving

30–45 Minutes

Chickpeas and potatoes make the plant-based version of Turkish meatballs, known as köfte, so satisfying that they need nothing more than a sweet-and-spicy salad alongside.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket 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.
  • ½ pound organic Yukon Gold or other waxy potatoes
  • 1 organic carrot
  • 1 organic zucchini or other summer squash
  • 1 cup cooked chickpeas
  • Sunbasket chickpea dry blend (chickpea powder - baking powder - sweet paprika)
  • Cumin-coriander spice blend (coriander - cumin)
  • 1 organic lime
  • 4 or 5 sprigs organic fresh mint
  • Sunbasket chile-mango blend (mango - gochujang)
  • ¼ pound organic mixed greens or other leafy greens
Chef's Tip
To cool the cooked vegetable mixture more quickly, put the plate in the freezer for a few minutes before forming the köfte.

Nutrition per serving

Calories 540, Total Fat 19g (24% DV), Sat. Fat 2g (10% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 710mg (31% DV), Total Carb. 79g (29% DV), Fiber 13g (46% DV), Total Sugars 16g (Incl. 0g Added Sugars, 0% DV), Protein 16g
Contains: 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.

Instructions

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

Wash produce before use

1

Prep the vegetables

  • Scrub or peel the potatoes and carrot. Using the coarse holes of a box grater or a food processor fitted with the grating attachment, coarsely grate the vegetables.
  • Trim the ends from the zucchini. Using the coarse holes of a box grater or a food processor fitted with the grating attachment, coarsely grate the zucchini. Wrap the zucchini in a kitchen towel and squeeze to remove as much moisture as possible.
  • Rinse the chickpeas.

2

Make the köfte

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons [2 to 3 TBL] oil until hot but not smoking. Add the potatoes and carrot, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 4 to 5 minutes. Add the zucchini and cook, stirring occasionally, until the vegetables are tender, 2 to 3 minutes. Transfer to a plate to cool slightly. Wipe out the pan.
In a large bowl, using a fork, masher, or the bottom of a bowl, mash the chickpeas to a coarse paste. Add the vegetables, chickpea dry blend, and cumin-coriander spice blend, season generously with salt and pepper, and mix until combined. Using wet hands, shape the chickpea mixture into 8 [16] ovals.

3

Cook the köfte

In the same pan used for the vegetables, warm 1 to 2 tablespoons oil over medium heat until hot but not smoking. Working in batches if needed, add the köfte and cook, turning occasionally, until golden brown on all sides and warmed through, 4 to 6 minutes. Transfer to a paper-towel-lined plate. Add more oil between batches if needed.
While the köfte cook, prepare the salad.

4

Make the salad

  • Juice half the lime; cut half into wedges for garnish. [Juice 1 lime; cut 1 lime into wedges.]
  • Strip the mint leaves from the stems; coarsely tear or chop the leaves.
In a large bowl, stir together the lime juice, 2 tablespoons chile-mango blend, and 1 to 2 teaspoons [2 to 3 tsp] oil (set aside the remaining chile-mango blend for serving). Add the mixed greens and mint, season with salt and pepper, and toss to coat.

Serve

Transfer the salad to individual plates. Top with the köfte and serve the remaining chile-mango blend and lime wedges on the side.
Kids Can!
  • Squeeze the moisture from the zucchini.
  • Rinse the chickpeas.
  • Shape the köfte.
  • Juice the lime.
  • Strip and tear the mint leaves.
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