Warm Chickpea & Artichoke Kale Salad
with Tomato, Shallot-Dijon Vinaigrette & Garlic Bread
- Wheat
- Soy
- Milk
When a hearty, colorful salad is just what you need, we’ve got you covered! You’ll season and sizzle chickpeas and artichokes in a hot pan, then toss with leafy kale and fresh tomato in a quick homemade shallot and Dijon vinaigrette. Serve it with crispy, savory garlic bread to round out the meal.
Ingredients
1 unit
Chickpeas
1 unit
Ciabatta
(Contains: Wheat, Soy)
4 ounce
Kale
1 unit
Marinated Artichoke Hearts
5 teaspoon
Red Wine Vinegar
1 unit
Tomato
1 teaspoon
Dried Oregano
2 teaspoon
Dijon Mustard
1 teaspoon
Garlic Powder
1 unit
Shallot
Not included in your delivery
1 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
11 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Sugar
Nutrition Values
Utensils
Cooking Steps
• Place 2 TBSP butter (4 TBSP for 4 servings) in a small microwave-safe bowl; bring to room temperature. Wash and dry produce. • Halve, peel, and thinly slice shallot. Remove and discard any large stems from kale; chop into bite-size pieces. Drain and rinse chickpeas; pat dry with paper towels. Roughly chop artichokes. Dice tomato into 1⁄2-inch pieces.
• In a second small bowl, whisk together shallot, vinegar, mustard, 3 TBSP olive oil, and 1 tsp sugar (for 4 servings, use 6 TBSP olive oil and 2 tsp sugar). Season with salt and pepper. • Place kale in a large bowl with a large drizzle of olive oil. Using your hands, massage kale (similar to how you would knead dough) until leaves are tender, about 1 minute.
• Heat a drizzle of oil in a large pan over medium-high heat. Add chickpeas, artichokes, and oregano. Season with salt and pepper. • Cook, stirring occasionally, until chickpeas and artichokes are tender and browned, 3-5 minutes.
• Meanwhile, halve and toast ciabatta. • Add garlic powder to bowl with softened butter; stir to combine. TIP: If needed, microwave butter in 30-second increments to soften. • Spread garlic butter onto cut sides of ciabatta. Cut each half into quarters.
• To bowl with kale, add chickpeas and artichokes, tomato, and as much dressing as you like. Toss to combine.
• Divide salad between shallow bowls and serve with garlic bread on the side.
Customer reviews
Reviews from our home cooks
I ended up sautéing the kale at the end with the beans to take the bite out of it. It was really good and I was surprised at how good the dressing was.
This was very tasty but we only used half the shallot as the one we received was very large.
This salad dressing is delicious! Will be using is other recipes as well!
Good salad, but the oil for massaging the kale plus the oil in the dressing combined was too much. Recommend cutting the dressing oil in half...
I'd have preferred spinach or other leafy greens. But the chickpeas and pickled shallots were quite delicious.
