Italian Chopped Salad with Roasted Chickpeas & Creamy Parmesan Dressing

Italian Chopped Salad

with Roasted Chickpeas & Creamy Parmesan Dressing

VIEW WEEKLY MENUS
dinner

Dinner Leafy Greens Beans/Legumes Salad Italian Nut-Free High-Protein Gluten-Free Summer Recipes Spring Recipes
VIEW WEEKLY MENUS
SERVINGS
2
PREP & COOK TIME
25 min
CALORIES
550
FAT
24g
CARBOHYDRATES
39g
PROTEIN
23g

MAIN INGREDIENTS

  1. 1 red onion
  2. 1 cucumber
  3. 4 oz cherry tomatoes
  4. 13.4 oz chickpeas
  5. ½ tsp smoked paprika
  6. 2 tbsp pumpkin seeds
  7. 2 tbsp sunflower seeds
  8. 1 clove garlic
  9. ⅓ cup vegan Caesar dressing
  10. 2 tbsp vegan parmesan
  11. 1 head frisee lettuce
  12. 2 tsp vegetable oil*
  13. 2 tsp olive oil*
  14. Salt and pepper*
  15. *Not included
  16. For full ingredient list, see Nutrition
Allergens: soy
Nutrition

TOOLS

  • Baking sheet
  • Small skillet

INSTRUCTIONS

1
Prepare the vegetables
Preheat the oven to 425°F. Peel and thinly slice the red onion. Peel and halve the cucumber lengthwise, remove the seeds with a spoon and discard. Slice the cucumber into half moons. Halve the tomatoes. Drain, rinse, and dry the chickpeas.
2
Roast the chickpeas
Add the chickpeas to a baking sheet and toss with 2 tsp vegetable oil, smoked paprika, and a pinch of salt and pepper. Roast until golden brown and crispy, about 12 to 15 minutes.
3
Toast the nuts
Place a small skillet over medium-high heat. Add the pumpkin and sunflower seeds and cook, shaking the pan frequently, until lightly toasted, about 2 to 3 minutes.
4
Make the creamy parmesan dressing
Peel and grate the garlic into a small bowl. Add the Caesar dressing, parmesan, 2 tsp olive oil, and a pinch of salt and pepper. Stir to combine.
5
Serve
Trim and pull apart the frisee with your hands. Add it to a large bowl along with the cucumber, cherry tomatoes, and as much sliced red onion as you’d like. Add half of the creamy parmesan dressing and toss well. Divide the chopped salad between large plates and top with the roasted chickpeas, toasted seeds, and drizzle with the remaining creamy parmesan dressing.