Italian Chickpea Chopped Salad

Name: Italian Chickpea Chopped Salad Serves 2 | with Bocconcini
Total time: 20 min
Yield: 2
Cuisine: 0
Ingredients: 100 g Bocconcini Cheese; 1 unit(s) Iceberg Lettuce Head; 113 g Baby Tomatoes; 30 g Mixed Olives; ¼ cup Parmesan Cheese, shredded; 1 unit(s) Chickpeas; 0.83 tbsp Italian Seasoning; 1 unit(s) Shallot; 2 tbsp White Wine Vinegar; 2.5 tbsp Oil*; ¾ tsp Salt*; 0.13 tsp Pepper*; 2.25 tsp Sugar*

Serves 2 | with Bocconcini

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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!

Allergens:

Milk

•Schwefeldioxide und Sulfite

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

serving amount

100 g

Bocconcini Cheese

1 unit(s)

Iceberg Lettuce Head

113 g

Baby Tomatoes

30 g

Mixed Olives

¼ cup

Parmesan Cheese, shredded

1 unit(s)

Chickpeas

0.83 tbsp

Italian Seasoning

1 unit(s)

Shallot

2 tbsp

White Wine Vinegar

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

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.)