Italian Chickpea Chopped Salad
Serves 2 | with Bocconcini
Crunchy lettuce, bright pickled shallots, toasted chickpeas and creamy bocconcini make for a light summer meal that can be enjoyed indoors or outdoors! Add your favourite barbecued protein for the perfect pairing!
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
100 g
Bocconcini Cheese
(Contains: Milk)
1 unit(s)
Iceberg Lettuce Head
113 g
Baby Tomatoes
30 g
Mixed Olives
(May contain traces of: Wheat, Milk, Sulphites, Egg, Fish, Tree nuts)
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
1 unit(s)
Chickpeas
(May contain traces of: Wheat, Gluten)
0.83 tbsp
Italian Seasoning
(May contain traces of: Wheat, Milk, Sulphites, Tree nuts, Soy, Triticale, Sesame, Mustard, Peanuts)
1 unit(s)
Shallot
2 tbsp
White Wine Vinegar
(Contains: Sulphites)
Not included in your delivery
2.5 tbsp
Oil*
¾ tsp
Salt*
0.13 tsp
Pepper*
2.25 tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- Halve tomatoes.
- Halve, peel, then cut shallot into 1/8-inch half-moons.
- Drain and rinse chickpeas, then pat dry with paper towels.
- Drain, then roughly chop olives.
- Roughly tear bocconcini into pieces. Season with 1/4 tsp salt and pepper.
- Remove and discard outer layer of iceberg lettuce. Halve lettuce, then, roughly chop (NOTE: Use remaining lettuce for a future creation!)
- Add half the vinegar, 2 tbsp water and 2 tsp sugar to a medium microwave-safe bowl. Season with salt, then stir to combine.
- Microwave in 15 sec increments, stirring between each, until sugar dissolves. (NOTE: This is your pickling liquid.) Add shallots, then set aside in the fridge to pickle.
- Heat a large non-stick pan over medium-high heat. When hot, add 1 1/2 tbsp oil, then chickpeas,1/4 tsp salt and 2 tsp Italian Seasoning. Cook, stirring occasionally, until chickpeas are golden, 5-6 min.
- Meanwhile, add remaining vinegar, 2 tbsp oil, 1/2 tsp Italian Seasoning, 1/4 tsp salt and 1/4 tsp sugar to a large bowl. (TIP: We love the flavour of olive oil here!) Season with pepper, then whisk to combine.
- Drain pickled shallots.
- Add lettuce, tomatoes, bocconcini, olives, chickpeas, pickled shallots and half the Parmesan to the bowl with dressing. Season with salt and pepper, then toss to combine.
- Divide salad between plates, then sprinkle remaining Parmesan over top. (NOTE: This salad can be made ahead of time and stored in the refirgerator until ready to eat. Making and storing ahead of time will allow for the flavours to meld.)
