Lemony Chickpea & Arugula Grain Salad
with Cucumber, Cheddar & Sunflower Seeds
- Wheat
- Milk
For a delicious, wholesome salad, you’ll start by sizzling chickpeas and scallion whites, then toss them with tender grains, cheddar cheese, arugula, cucumber, and sunflower seeds. Drizzle with a simple lemony olive oil dressing and finish with scallion greens for a nourishing meal that’s ready in less than 15 minutes.
2 unit
Scallions
1 unit
Chickpeas
1 unit
Veggie Stock Concentrate
1 unit
Microwavable Grain Blend
()
1 unit
Mini Cucumber
1 unit
Lemon
2 ounce
Arugula
½ cup
White Cheddar Cheese
()
½ ounce
Sunflower Seeds
3 tablespoon
Olive Oil
1 teaspoon
Cooking Oil
½ teaspoon
Sugar
Salt
Pepper
• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Drain and rinse chickpeas. • Heat a drizzle of oil in a large pan over medium-high heat. Add scallion whites, chickpeas, stock concentrate, a pinch of salt, and pepper. • Cook, covered, shaking the pan occasionally, until scallions are browned and chickpeas are slightly crispy, 2-3 minutes. (TIP: Chickpeas will pop. Be careful!) Transfer to a large bowl.
• While chickpeas cook, massage grain blend in package; partially open package. Microwave until warmed through, 1½-2 minutes. • Transfer grain blend to bowl with chickpeas. Fluff and season with salt and pepper. Set aside until ready to use in Step 5.
• While grain blend microwaves, halve lemon. Quarter cucumber lengthwise; slice into ¼-inch-thick pieces.
• In a small bowl, whisk together 3 TBSP olive oil, ½ tsp sugar, juice from lemon halves, a pinch of salt, and pepper until thoroughly combined (6 TBSP olive oil and 1 tsp sugar for 4 servings).
• To bowl with grain blend and chickpeas, add cucumber, arugula, cheddar, sunflower seeds, and dressing; toss to combine. Taste and season with salt and pepper if desired.
• Divide grain salad between bowls and top with scallion greens. Serve.
- Flavor: Many loved the fresh, flavorful combination; some found it bland and suggested adding herbs or stronger cheese.
- Ease of prep: Quick and simple to make, with pre-cooked grains saving time; chickpeas may take longer to crisp than expected.
- Suggestions: Consider adding dried cranberries, apples, or tomatoes for sweetness and color. Try feta or goat cheese for more tang.
- Leftovers: Tasty as leftovers for some, though arugula may wilt; others found it less appealing the next day.
- Texture: Crunchy sunflower seeds and crispy chickpeas added satisfying texture to the tender grains and greens 🍲.
