Lemony Chickpea Salad with Prosciutto
with Honey Dijon Dressing, Parmesan & Sunflower Seeds
- Eggs
- Milk
- Wheat
This hearty salad is all you need for a light-yet-satisfying lunch. You’ll toss crisp lettuce 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.
Ingredients
1 unit
Lemon
1 unit
Baby Lettuce
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
Utensils
Cooking Steps
• Wash and dry produce.
• Halve lemon. Trim and discard root end from lettuce; roughly chop into bite-size pieces. Drain and rinse chickpeas; thoroughly pat dry with paper towels. Roughly tear prosciutto into bite-size pieces.
• 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.
• To bowl with dressing mixture, add lettuce, chickpeas, Parmesan, and sunflower seeds; toss to combine.
• Divide salad between bowls. Top with prosciutto and croutons. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the combination of flavors, especially the spicy honey Dijon dressing. Some found it needed more depth or seasoning.
- Ease of prep: Quick and easy to prepare, with some customers taking extra steps like roasting chickpeas or crisping prosciutto for added flavor.
- Suggestions: Consider air frying or roasting chickpeas for better texture. Try searing or crisping the prosciutto for extra flavor 🍲.
- Portions: Several mentioned wanting more prosciutto, croutons, and dressing. Some felt the chickpea-to-lettuce ratio was off.
- Texture: Roasting chickpeas adds crunch; some found them mealy otherwise. Crispy prosciutto was a popular tweak for texture contrast.
Reviews from our home cooks
It was pretty good. I made a different dressing since I don't like honey mustard. I ended up roasting the chickpeas and frying the prosciutto (similar to previous salads) and it was delicious! I had extra time so I was able to spend 20 more minutes; however, it would have been incredible just as the recipe called.
I didn't use the chickpeas but this salad was great. I'm normally not a salad lover but the combination of flavors was great!
I air fried the kale and the chickpeas and it was even tastier!
Amazing salad, I cooked the prosciutto to make it crispy!
We really liked this dish, but felt it would benefit from 1 or 2 more slices of prosciutto.
I have been working to get more kale in my diet and this one did it for me! Easy to make and tasted really good.
I seasoned and roasted the chickpeas, which took the taste and textures up a notch without much effort
Great idea. I roasted my chickpeas first to give a bit of a crunch
Chickpeas are always bland and a bit mealy feeling. The other ingredients didn't have enough flavor and texture to counteract the chickpea negative attributes.
Need more croutons and dressing for (4). Kale ribs need to be trimmed - takes a long time to pick them all out. Probably quicker if whole leaf sent to trim and chop.
