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Italian Chopped Salads

with Roasted Chickpeas & Creamy Parmesan Dressing

dinner

Spring Recipes Summer Recipes Gluten-Free High-Protein Nut-Free Italian Salad Beans/Legumes Leafy Greens Dinner Chef's Choice Seasonal Menu Appetizer Chickpeas Cucumber Tomatoes Vegan Cheese Lettuce
SERVINGS
2 2
PREP & COOK TIME
25 min
CALORIES
530
FAT
24g
CARBOHYDRATES
52g
PROTEIN
22g

MAIN INGREDIENTS

  1. 1 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 garlic clove
  9. ⅓ cup vegan Caesar dressing
  10. 2 tbsp vegan parmesan
  11. 1 head of 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

  • Small skillet
  • Baking sheet

INSTRUCTIONS

1
Prepare the vegetables

Preheat the oven to 425°F. Peel and thinly slice the onion(s). Peel and halve the cucumber(s) lengthwise and remove the seeds with a spoon. Slice the cucumber(s) into half moons. Halve the tomatoes. Drain and rinse the chickpeas and pat dry.

2
Roast the chickpeas

Place the chickpeas on a baking sheet and toss with 2 tsp (4 tsp) vegetable oil, smoked paprika, and a pinch of salt and pepper. Roast until golden brown and crispy, 12 to 15 minutes.

3
Toast the nuts

Place a small skillet over medium-high heat. Add the pumpkin seeds and sunflower seeds and cook, tossing occasionally, until lightly toasted, 2 to 3 minutes.

4
Make the creamy parmesan dressing

Peel and mince the garlic. Add the minced garlic, Caesar dressing, parmesan, 2 tsp olive oil, and a pinch of salt and pepper to a small bowl. Stir the creamy parmesan dressing.

5
Serve

Trim and hand tear the lettuce. Add as much sliced red onion as you’d like, the sliced cucumbers, halved tomatoes, torn lettuce leaves, and half of the creamy parmesan dressing to a large bowl and toss to combine. Divide the Italian chopped salad between large plates and top with roasted chickpeas and toasted seeds. Drizzle with the remaining creamy parmesan dressing. Bon appétit!