HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSmashed Chickpea Chopped Salad
Smashed Chickpea Chopped Salad

Smashed Chickpea Chopped Salad

with Roasted Red Onion, Dried Apricots & Creamy Greek Dressing

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Looking for a flavorful, feel-good salad with a pop of vegetarian protein? This chopped salad is packed with the textures you’re after: crispy spice-roasted smashed chickpeas, crunchy cucumbers, and crisp lettuce. Adding contrast are soft caramelized onions and the bright sweet pop of chewy dried apricots. Everything’s tossed in a tangy, creamy Greek dressing that brings it all together. So, what are you waiting for? Add this meal to your box, chop-chop!


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

Total Time30 minutes
Prep Time10 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit


1 unit

Red Onion

1 unit

Bell Pepper

1 tablespoon

Shawarma Spice Blend

1 teaspoon

Garlic Powder

1 unit

Baby Lettuce

1 unit

Mini Cucumber

¼ ounce


1.5 ounce

Greek Vinaigrette

(ContainsEggs, Milk)

2 tablespoon



3 tablespoon

Sour Cream


1 ounce

Dried Apricots

Not included in your delivery

Kosher Salt


2 teaspoon

Olive Oil

2 teaspoon

Cooking Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories730 kcal
Fat43 g
Saturated Fat8 g
Carbohydrate71 g
Sugar20 g
Dietary Fiber11 g
Protein15 g
Cholesterol30 mg
Sodium1020 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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Plastic Wrap
Meat Mallet
Medium Bowl
Large Bowl
Instructionsarrow up iconarrow up icon

• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Drain and rinse chickpeas; thoroughly pat dry with paper towels. Halve, peel, and cut onion into ½-inch-thick wedges. Core, deseed, and dice bell pepper into ½-inch pieces.


• Place chickpeas on a baking sheet; place a large piece of plastic wrap on top. Lightly smash chickpeas with a mallet, breaking them apart. TIP: No need to pulverize—aim to keep the chickpeas somewhat intact. • Remove plastic wrap. To chickpeas on sheet, add a large drizzle of oil, onion, bell pepper, Shawarma Spice Blend, ¾ tsp garlic powder (1¼ tsp for 4 servings), salt, and pepper. (You’ll use the rest of the garlic powder later.) Toss to combine; spread across sheet in a single layer. (For 4, spread across 2 sheets; roast on top and middle racks.) Roast on top rack until chickpeas are crispy and veggies are tender, 18-20 minutes.


• Meanwhile, trim and discard root end from lettuce; roughly chop into bite-size pieces. Quarter cucumber lengthwise; slice into ¼-inch-thick pieces. Roughly chop parsley. • In a medium bowl, combine Greek vinaigrette, mayonnaise, sour cream, remaining garlic powder, and a large drizzle of olive oil. Add water 1 tsp at a time until dressing reaches a drizzling consistency. Season with salt and pepper. • In a large bowl, combine lettuce, cucumber, and half the dressing. Toss to combine.


• When chickpeas and veggies are done, toss with parsley. • Divide salad between bowls. Top with chickpeas and veggies; drizzle with remaining dressing and sprinkle with apricots. Serve.