plus Bell Pepper, Cucumber, Olives & Cilantro Yogurt Dressing
Golden za’atar-spiced chickpeas meet crisp cucumbers, bell peppers, and fresh lettuce in this vibrant Mediterranean bowl. It gets topped with tangy cilantro yogurt sauce, briny olives, and fresh mint for a protein-packed meal that’s ready in minutes. Your taste buds will thank you!
Allergens
Utensils
Tags
Baby Lettuce
1 unit
Chickpeas
1 unit
Mint
0.25 ounce
Lemon
1 unit
Greek Vinaigrette
1.5 ounce
Yogurt
4 tablespoon
Mini Cucumber
2 unit
Bell Pepper
1 unit
Garlic Powder
1 teaspoon
Cilantro
0.25 ounce
Green Olives
1 unit
Za'atar Spice
1 tablespoon
Black Pepper
teaspoon (tsp)
Cooking Oil
1 teaspoon (tsp)
Salt
teaspoon (tsp)
-
Drain and rinse chickpeas; thoroughly pat dry with paper towels.
-
Heat a drizzle of oil in a large pan over medium heat. Add chickpeas and cook, stirring occasionally, until lightly browned, 3-4 minutes.
-
Stir in Za’atar Spice, garlic powder, salt, and pepper until well combined. Turn off heat; transfer to a plate. Wipe out pan.
-
While chickpeas cook, wash and dry produce.
-
Finely chop cilantro. Quarter lemon. Trim and discard root end from lettuce; chop leaves into bite-size pieces. Trim and dice cucumbers into ½-inch pieces. Core, deseed, and dice bell pepper into ½-inch pieces. Roughly chop olives. Finely chop mint.
- In a small bowl, combine cilantro, vinaigrette, yogurt, 1 TBSP water, and juice from one lemon wedge (2 TBSP water and juice from two lemon wedges for 4 servings). Taste; season with salt and pepper.
-
In a large bowl, toss together lettuce, cucumbers, and bell pepper with as much dressing as you like. Taste and season with salt and pepper.
-
Divide salad between bowls; top with chickpeas and olives. Garnish with mint and serve with remaining lemon wedges on the side.
490
kcal
Calories
20
g
Fat
2.5
g
Saturated Fat
59
g
Carbohydrate
14
g
Sugar
13
g
Dietary Fiber
16
g
Protein
0
mg
Cholesterol
1220
mg
Sodium
