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Italian Recipes

Lemony Chickpea Kale Salad with Prosciutto

Lemony Chickpea Kale Salad with Prosciutto

Lemony Chickpea Kale Salad with Prosciutto

with Honey Dijon Dressing, Parmesan & Sunflower Seeds

Recipe Development TeamPublished on July 25, 2023

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This hearty salad is all you need for a light-yet-satisfying lunch. You’ll toss fresh kale in a lemony honey-Dijon dressing spiked with as many chili flakes as you like (or none at all—you’re the chef!). You’ll add tender chickpeas and crunchy sunflower seeds, and top with two of our very favorite salad add-ons: savory-salty prosciutto and crisp croutons.

Tags:

Calorie Smart

•Quick

Allergens:

Eggs

•Milk

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time10 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

1 unit

Lemon

4 ounce

Kale

1 unit

Chickpeas

2 ounce

Prosciutto

1.5 ounce

Honey Dijon Dressing

(Contains: Eggs)

1 teaspoon

Chili Flakes

6 tablespoon

Parmesan Cheese

(Contains: Milk)

½ ounce

Sunflower Seeds

1 unit

Croutons

(Contains: Milk, Wheat)

Not included in your delivery

Salt

Pepper

Nutrition Values

/ per serving

Calories630 kcal

Fat31 g

Saturated Fat7 g

Carbohydrate60 g

Sugar11 g

Dietary Fiber10 g

Protein30 g

Cholesterol40 mg

Sodium1710 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Strainer

•Paper Towel

•Large Bowl

•Whisk

Instructions

1

• Wash and dry produce.

2

• Halve lemon. Remove and discard any large stems from kale; chop into bite-size pieces. Using your hands, massage kale (similar to how you would knead dough) until leaves are tender, 1 minute. Drain and rinse chickpeas; thoroughly pat dry with paper towels. Roughly tear prosciutto into bite-size pieces.

3

• In a large bowl, whisk together honey Dijon dressing, juice from half the lemon (whole lemon for 4 servings), a pinch of salt and pepper, and as many chili flakes as you like.

4

• To bowl with dressing mixture, add kale, chickpeas, Parmesan, and sunflower seeds; toss to combine.

5

• Divide salad between bowls. Top with prosciutto and croutons. Serve.

Meal right image

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