2 or 4 Serving
Dinner
Greek Wedge Salads
with Chickpea Tapenade & Creamy Tzatziki
INGREDIENTS
- 2 tbsp sliced almonds
- 1 oz olive tapenade
- 1 lemon, juiced
- 4 oz grape tomatoes, halved
- 13.4 oz chickpeas, drained and rinsed
- 1 head of Roma crunch, halved lengthwise
- 4 stuffed grape leaves (dolmas), halved
- 2 oz vegan tzatziki
- Salt and pepper*
- 2 tbsp olive oil*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
Allergens: tree nut (almond)
Tools: Small nonstick skillet
INSTRUCTIONS
1
Toast the almonds
Add almonds and a pinch of salt to a small nonstick skillet over medium heat. Toast until the almonds are golden brown, 3 to 4 minutes.
2
Make the chickpea salad
Add tapenade, lemon juice, tomatoes, chickpeas, 2 tbsp olive oil, and a pinch of salt and pepper and stir until chickpeas are well coated.
3
Serve
Place the lettuce wedges in shallow bowls. Spoon chickpea tapenade over the wedges and dollop with tzatziki. Top with stuffed grape leaves and toasted almonds. Enjoy!
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