Smashed Chickpea Chopped Salad
with Roasted Red Onion, Dried Apricots & Creamy Greek Dressing
- Milk
- Eggs
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!
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Baby Lettuce
1 unit
Red Onion
1 unit
Chickpeas
1.5 ounce
Greek Vinaigrette
(Contains: Eggs, Milk)
1 unit
Mini Cucumber
1 tablespoon
Shawarma Spice Blend
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 ounce
Dried Apricots
¼ ounce
Parsley
1 unit
Bell Pepper
1 teaspoon
Garlic Powder
Not included in your delivery
3 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Olive Oil
Nutrition Values
Utensils
Cooking Steps
• 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 mixture reaches a drizzling consistency. Season with salt and pepper. • Transfer half the dressing to a large bowl; add lettuce and cucumber. 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the blend of flavors, especially the roasted chickpeas and tangy dressing. Some found it surprisingly delicious 🎉!
- Ease of prep: Quick and easy to put together, with a fun twist on using chickpeas. Light yet satisfying for most.
- Suggestions: Consider adding extra protein like chicken or salmon. Some preferred raw veggies for more crunch.
- Portions: Several mentioned needing more lettuce; consider doubling the greens for a heartier meal.
- Texture: The crispy chickpeas and crunchy cucumbers were highlights. Roast veggies separately to keep lettuce crisp.
Reviews from our home cooks
I really like this idea and how easy it was to make. However, I don't really like the combination of the shawarma spice and the Greek dressing. I tried the Greek dressing mix on its own and it was really good. When combined with the spiced chickpeas and other veg it becomes overshadowed. I would have personally liked more dressing and plain chickpeas, maybe lightly seasoned or possibly with Italian seasoning. I just think the shawarma spice was too much, changing the entire dish's flavor.
I love chickpeas and this salad was surprisingly filling and very tasty. The apricots were a nice addition.
Great flavors, easy to put together, and satisfying. I'll admit that I omitted the dried apricots and plan to put them in my oatmeal instead. I would order this one again.
Enjoyed this, but again was confused by the need for sour cream. Almost all the recipes have sour cream as a component, but it would be much lower calorie and still tasty without it. For example, I was confused why we were adding sour cream to Greek vinaigrette - why not just dress it with the Greek vinaigrette then? It would still taste good and I typically wouldn't reach for sour cream when trying to make a veggie focused salad.
This salad was much better the next day once everything was cold. The hot veggies on the first day made the cold lettuce soggy and limp instead of crunchy.
It was good but I thought the dressing was bland. Maybe add one more packet of the Greek vinaigrette (which was great by itself), or less sour cream, to bump up the flavor.
This is a very high calorie meal for something with no meat. I assume the calories are in the dressing. Is there a way to make the dressing low cal?
Barely a salad - so many more toppings than there was lettuce. Need 2 romaine heads.
Actually wanted something light and left out the chicken, was pretty delicious just the same.
Favorite meal yet! The seasons & everything mixed paired so well together! I was very skeptical at first, but surprisingly amazed!
