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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
1 unit
Mini Cucumber
2 unit
Miso Sauce Concentrate
(Contains: Soy)
1 tablespoon
Fry Seasoning
1 unit
Microwavable Grain Blend
(Contains: Wheat)
1 unit
Wonton Strips
(Contains: Wheat)
1 unit
Baby Lettuce
1 unit
Chickpeas
4 ounce
Shredded Red Cabbage
3 ounce
Sesame Dressing
(Contains: Soy, Sesame, Wheat)
Salt
Pepper
Olive Oil
Sugar
• Wash and dry produce. • Drain and rinse chickpeas; pat dry with paper towels. Trim and halve cucumber lengthwise; slice crosswise into 1⁄4-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 1⁄4 tsp sugar (1⁄2 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.