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Lemony Chickpea Salad with Prosciutto
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Lemony Chickpea Salad with Prosciutto

Lemony Chickpea Salad with Prosciutto

with Honey Dijon Dressing, Parmesan & Sunflower Seeds

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.

Tags:
New
Calorie Smart
Easy Cleanup
Spicy
Seasonal
Allergens:
Egg
Milk
Gluten

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

1 unit

Baby Lettuce

1 unit

Chickpeas

2 ounce

Prosciutto

1.5 ounce

Honey Dijon Dressing

1 teaspoon

Chili Flakes

6 tablespoon

Parmesan Cheese

½ ounce

Sunflower Seeds

1 unit

Croutons

Not included in your delivery

Salt

Pepper

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Nutrition Values

/ per serving
Calories620 kcal
Fat30 g
Saturated Fat7 g
Carbohydrate59 g
Sugar12 g
Dietary Fiber9 g
Protein28 g
Cholesterol40 mg
Sodium1700 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. 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.

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 lettuce, chickpeas, Parmesan, and sunflower seeds; toss to combine.

5

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

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