Warm Miso-Sesame Chickpea & Shrimp Salad
with Mixed Grains, Cabbage, Cucumber & Crispy Wonton Strips
- Sesame
- Soy
- Wheat
- Shellfish
For this light and satisfying vegetarian dinner salad, paprika-seasoned chickpeas are warmed with a hearty grain blend, then tossed with crisp lettuce, crunchy cabbage, and refreshing cucumber in an umami-rich miso-sesame dressing. Crispy wonton strips top it off, bringing an irresistible crunch to every flavorful bite.
Ingredients
1 unit
Baby Lettuce
1 unit
Chickpeas
1 tablespoon
Fry Seasoning
3 ounce
Sesame Dressing
(Contains: Sesame, Soy, Wheat)
10 ounce
Shrimp
(Contains: Shellfish)
1 unit
Mini Cucumber
2 unit
Miso Sauce Concentrate
(Contains: Soy)
4 ounce
Shredded Red Cabbage
1 unit
Wonton Strips
(Contains: Wheat)
1 unit
Microwavable Grain Blend
Not included in your delivery
2 teaspoon (tsp)
Olive Oil
¼ teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Drain and rinse chickpeas; pat dry with paper towels. Trim and halve cucumber lengthwise; slice crosswise into ¼-inch half-moons. Trim and discard root end from lettuce; halve lengthwise, then slice crosswise into bite-size pieces.
Heat a large drizzle of olive oil in a large pan over medium-high heat. Add chickpeas, grain blend, Fry Seasoning, a large pinch of salt, and pepper. Cook, stirring occasionally, until warmed through, 3-5 minutes (if chickpeas and grains begin to pop, partially cover pan with lid).
Turn off heat. Transfer chickpeas and grain blend to a plate; spread out to cool slightly.
Meanwhile, in a large bowl, combine miso sauce concentrates, sesame dressing, and ¼ tsp sugar (½ tsp for 4 servings).
Add cucumber, cabbage, and chickpeas and grain blend to bowl; toss to combine.
Add lettuce; toss until evenly coated. Taste and season with salt and pepper if desired.
Divide salad between bowls. Top with wonton strips. Serve.
