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Chopped Antipasti Salads with Crispy Chickpeas & Sun-Dried Tomato Vinaigrette
2 or 4 Serving Dinner

Chopped Antipasti Salads

with Crispy Chickpeas & Sun-Dried Tomato Vinaigrette

Tags: Less Prep Gluten-Free High-Protein Soy-Free Nut-Free Chef's Choice
SERVINGS
2 4
PREP & COOK TIME
25 min
CALORIES
670
FAT
28g
CARBOHYDRATES
76g
PROTEIN
25g


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INGREDIENTS

  1. 13.4 oz chickpeas, drained and rinsed
  2. 1 tbsp everything bagel spice
  3. ¼ cup gluten-free panko breadcrumbs
  4. 4 mini sweet peppers, quartered, destemmed, and deseeded
  5. 2 oz sun-dried tomatoes, roughly chopped
  6. 1 garlic clove, minced
  7. 2 tbsp red wine vinegar
  8. 1 cucumber, diced
  9. 1 celery stalk, diced
  10. 1 carrot, peeled and diced
  11. 1 Roma tomato, diced
  12. 1 head of romaine lettuce, roughly chopped
  13. 2 oz vegan ranch dressing
  14. 1 tbsp + 1 tsp olive oil*
  15. Salt and pepper*
  16. *Not included
  17. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  18. For full ingredient list, see Nutrition.
Allergens: sesame
Tools: Foil-lined baking sheet, Large nonstick skillet with a lid
SERVINGS
2 4
PREP & COOK TIME
25 min
CALORIES
670
FAT
28g
CARBOHYDRATES
76g
PROTEIN
25g


Get Recipes Delivered

INSTRUCTIONS

1
Crisp the chickpeas

Heat 1 tbsp olive oil in a large nonstick skillet over high heat. Add chickpeas and cover with a lid. Cook until chickpeas start to brown, 6 to 8 minutes. Shake the pan and continue cooking until chickpeas are crispy, 3 to 4 minutes. Add everything bagel spice and breadcrumbs. Stir until breadcrumbs are golden brown, 1 to 2 minutes. (4-serving meal: use 2 tbsp olive oil)

2
Broil the peppers

Set the broiler to high. Add mini sweet peppers, 1 tsp olive oil, and a pinch of salt to a foil-lined baking sheet and toss. Broil peppers until charred and tender, 2 to 4 minutes. (4-serving meal: use 2 tsp olive oil)

3
Make the vinaigrette and prepare the chopped antipasti salad

Add sun-dried tomatoes, garlic, red wine vinegar, and a pinch of salt and pepper to a large bowl. Stir the sun-dried tomato vinaigrette to combine. Add cucumber, celery, carrot, and tomato and set aside the chopped antipasti salad.

4
Serve

Add lettuce to the bowl with the vinaigrette and toss. Divide the chopped antipasti salad between bowls. Top with crispy chickpeas and roasted peppers. Drizzle with ranch dressing. Tuck in!

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