Chopped Italian Salad with Chickpeas
$0.00 Cooking Fee
Serving Size: 8 oz
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- We prefer to rehydrate the sun-dried tomatoes soaking them in hot water for about 20 minutes or until they’re soft, but feel free to use sun-dried tomatoes in olive oil.
- To make the dressing just mix all the ingredients in a bowl until well combined.
- Add all the salad ingredients and the dressing to a large mixing bowl and mix until well combined. Serve immediately.
Cook Times
Active Prep15
Hands-On Cook0
Hands-Off Cook0
Passive0
Total Time15 minutes minutes
Recipe Serving Size10
Ingredients
Ingredients
- 1 cup sun-dried tomatoes in olive oil sliced
- 1 pound fresh spinach chopped
- 1 1/2 ounce cherry tomato chopped
- 16 ounce canned chickpeas drained
- 1 cup olives pitted
- 3/4 cup red onion slivered
- vegan parmesan cheese optional
Dressing
- 12 tablespoon extra virgin olive oil or 2 tbsp tahini + 2 tbsp water
- 2 tablespoon yellow mustard
- 4 tablespoon apple cider vinegar
- 2 tablespoon maple syrup
- 1 teaspoon dry oregano
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 clove garlic minced
Cooking Tools Required
Cutting board, Mixing bowls, Sharp Knives, WhiskReheating/Serving Instructions
n/a
Nutrition
Calories: 186kcal | Carbohydrates: 18g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Sodium: 351mg | Potassium: 739mg | Fiber: 5g | Sugar: 7g | Vitamin A: 4430IU | Vitamin C: 19mg | Calcium: 81mg | Iron: 3mg
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