Za'atar Chickpea & Rainbow Trout Salad
with Bell Pepper, Cucumber, Olives & Cilantro Yogurt Dressing
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Baby Lettuce
1 unit
Chickpeas
¼ ounce
Mint
1 unit
Lemon
1.5 ounce
Greek Vinaigrette
(Contains: Eggs, Milk)
4 tablespoon
Yogurt
(Contains: Milk)
2 unit
Mini Cucumber
10 ounce
Rainbow Trout
(Contains: Fish)
1 unit
Bell Pepper
1 teaspoon
Garlic Powder
¼ ounce
Cilantro
1 unit
Green Olives
1 tablespoon
Za'atar Spice
(Contains: Sesame)
Not included in your delivery
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Drain and rinse chickpeas; thoroughly pat dry with paper towels.
Heat a drizzle of oil in a large pan over medium heat. Add chickpeas and cook, stirring occasionally, until lightly browned, 3-4 minutes.
Stir in Za’atar Spice, garlic powder, salt, and pepper until well combined. Turn off heat; transfer to a plate. Wipe out pan.
While chickpeas cook, wash and dry produce.
Finely chop cilantro. Quarter lemon. Trim and discard root end from lettuce; chop leaves into bite-size pieces. Trim and dice cucumbers into ½-inch pieces. Core, deseed, and dice bell pepper into ½-inch pieces. Roughly chop olives. Finely chop mint.
In a small bowl, combine cilantro, vinaigrette, yogurt, 1 TBSP water, and juice from one lemon wedge (2 TBSP water and juice from two lemon wedges for 4 servings). Taste; season with salt and pepper.
In a large bowl, toss together lettuce, cucumbers, and bell pepper with as much dressing as you like. Taste and season with salt and pepper.
Divide salad between bowls; top with chickpeas and olives. Garnish with mint and serve with remaining lemon wedges on the side.
