Italian Chickpea Chopped Salad
Serves 2 | with BocconciniCalories
:
610 kcalProtein
:
28g proteinTotal
:
20 minutesDifficulty
:
EasyAllergens:
- Milk
- Sulphites
- Wheat
- Milk
- Sulphites
- Egg
- Fish
- Tree nuts
- May contain traces of allergens
- Gluten
- Soy
- Triticale
- Sesame
- Mustard
- Peanuts
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!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
100 g
Bocconcini Cheese
(Contains: Milk)
1 unit(s)
Iceberg Lettuce Head
113 g
Baby Tomatoes
30 g
Mixed Olives
(May be present: Wheat, Milk, Sulphites, Egg, Fish, Tree nuts)
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
1 unit(s)
Chickpeas
(May be present: Wheat, Gluten)
0.83 tbsp
Italian Seasoning
(May be present: 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
Calories610 kcal
Fat36 g
Saturated Fat11 g
Carbohydrate53 g
Sugar17 g
Dietary Fiber15 g
Protein28 g
Cholesterol35 mg
Sodium1550 mg
Trans Fat0.4 g
Potassium1200 mg
Calcium1000 mg
Iron4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Strainer
•Measuring Spoons
•Medium Bowl
•Large Non-Stick Pan
•Whisk
Cooking Steps
1
- 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!)
2
- 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.
3
- 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.
4
- 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.)
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Customers love this salad's flavor, with many praising the dressing as particularly delicious.
- Ease of prep: While some found it a bit labor-intensive for a salad, others noted it was easy to make.
- Suggestions: Consider adding salami for extra flavor and protein; this salad can be prepared ahead for better flavor melding.
