Carb Smart Crispy Chickpea Paneer Salad
with Cucumbers and Honey-Tahini Drizzle
Golden seared paneer lends a salty, creamy bite to this fresh and bright salad. Clementine brings juicy sweetness, while chickpeas give texture and crunch!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Shawarma Spice Blend
(Contains Sesame, Soy)
White Wine Vinegar
Baby Heirloom Tomatoes
Not included in your delivery
Before starting, preheat the oven to 450˚F.Wash and dry all produce. Drain and rinse chickpeas, then pat dry with paper towels. Add chickpeas, Shawarma Spice and 2 tbsp (4 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat. Roast chickpeas in the bottom of the oven, stirring halfway through, until golden-brown and crispy, 22-25 min.
Cut paneer into 1/2-inch cubes.Cut cucumber into 1/4-inch rounds.Halve the tomatoes.
When chickpeas are almost done, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp butter, then swirl the pan until melted, 1 min. Add paneer and season with salt and pepper. (NOTE: Don't overcrowd the pan; cook paneer in 2 batches for 4 ppl, using 1 tbsp butter per batch.) Pan-fry, turning cubes occasionally, until crispy and golden, 5-6 min. Transfer to a plate and set aside.
Meanwhile, vinegar, honey, tahini and 1 tbsp (2 tbsp) oil to a small bowl. Season with salt and pepper, to taste, then whisk to combine.
Add baby spinach, cucumbers and tomatoes to a large bowl. Drizzle half the dressing over top, then toss to combine.
Add paneer to the baking sheet with the chickpeas. Toss to combine.Divide salad between plates. Top with paneer and chickpeas. Drizzle remaining vinaigrette over top.