Za'atar Beet & Chickpea Salad

with Candied Pumpkin Seeds, Goat Feta & Balsamic

Easy | 25 min

Get 2 meals free with your first order.
Free delivery. Skip any week.
Contains: Milk, Sulphites, and Walnuts.

May Contain: Egg, Fish, Gluten, Mustard, Peanuts, Sesame, Shellfish, Soy, and other Tree Nuts.

What We'll Send

Goat Feta
Cayenne Pepper
Dill Fresh
Lettuce Mix
Red Beets Diced 3/4"
Persian Cucumber
Pumpkin Seeds
Grape Tomatoes
Canned Chickpeas
Walnut Oil
Maple Syrup
Balsamic Vinegar
Spice Blend
Cumin, Cinnamon
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutritional Info Per Serving
Calories 738
Fat 40g
Protein 25g
Carbohydrates 76g

Cooking Directions


Cook Vegetables
- Heat oven to 400°F.
- Line a baking sheet with foil.
- Drain and rinse chickpeas in a fine mesh sieve.
- Place chickpeas on one side of the baking sheet and diced beets on the other. Drizzle each with 1 tbsp. olive oil and season with za'atar and salt to taste.
- Mix well, keeping beets and chickpeas separate. Place in oven and set a timer for 20-25 minutes.
- Turn chickpeas and beets halfway through cooking time to ensure even roasting.


Prepare Ingredients
- Wash cucumber, tomatoes, and dill.
- Halve tomatoes.
- Trim ends from cucumber and slice 1/4 inch pieces.
- Pick and chop dill leaves.


Candy Pumpkin Seeds
- Place pumpkin seeds in a small skillet over medium heat.
- Toast for 4–5 minutes, tossing occasionally until golden and fragrant.
- Turn off heat, add spice blend, salt, a pinch of cayenne pepper to taste and 1 tbsp. maple syrup. Toss well to coat and place on plate to cool.


Prepare Dressing
- In a large mixing bowl, whisk together balsamic vinegar, remaining maple syrup, walnut oil, and salt and pepper to taste.
- Add lettuce mix, spinach, cucumber, tomato, and dill to the mixing bowl and toss well.


- When beets are tender, remove baking sheet from oven.
- Divide salad between serving bowls, top with roasted beets, chickpeasfeta and candied pumpkin seeds.
- Enjoy!

Try Fresh Prep today—skip any week or cancel any time

Get Started - See Pricing