Roasted Chickpea & Broccolette Salad

with Quinoa, Pumpkin Seeds & Feta

Complex | 30 min

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Contains: Milk, Mustard, and Sulphites.

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

What We'll Send

Organic White Quinoa
Pumpkin Seeds
Onion Diced 1/4"
Italian Parsley
Green Peas
Canned Chickpeas
Liquid Honey
Red Wine Vinegar
Herb Blend
Ground Sumac, Dried Mustard, Coriander, Roasted Garlic Powder
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 1031
Fat 58g
Protein 38g
Carbohydrates 92g

Cooking Directions


Tip: Watch the oven closely in step 5 to make sure the broccolette and chickpeas don't burn!


Cook Quinoa
- Turn oven on to 425°F. 
- Rinse and drain quinoa in a fine mesh sieve.
- Add quinoa to a small pot with 1 cup salted water. 
- Bring to a boil, then reduce heat to low. Cover with a lid and cook for 18-20 minutes.


Roast Chickpeas 
- Line a baking sheet with foil. 
- Rinse and drain chickpeas in a fine mesh sieve and pat dry with paper towel.
- Place chickpeas on one side of baking sheet. 
- Toss chickpeas with herb blend and 1 tbsp. olive oil. Season to taste with salt and pepper. 
- Place baking sheet in oven and set a timer for 10 minutes. 


Prepare Broccolette
- Wash broccolette and pat dry.
- Trim ends, remove any large leaves and cut broccolette into 2 inch pieces.
- Toss broccolette in a medium mixing bowl with 1 tbsp. olive oil and salt and pepper to taste. Set aside for Step 5.


Prepare Dressing
- Wash cilantro, parsley, lemon, and jalapeno
- Pick and finely chop cilantro and parsley leaves. 
- Cut jalapeno in half, remove stem and seeds and finely chop. 
- Zest and cut lemon in half. 
- In a large mixing bowl, whisk together 2 tbsp. olive oil, red wine vinegar, honey, and both the lemon zest and lemon juice to taste
- Stir in cilantro, parsley, onion and jalapeno to taste.
- Season to taste with salt and pepper. Set aside for Step 6.


Cook Broccolette + Toast Pumpkin Seeds
- When timer goes off, add broccolette to other side of baking sheet. 
- Stir pumpkin seeds into chickpeas
- Turn broiler on to 500°F and return baking sheet to oven. Cook for 3-5 minutes until chickpeas are crispy and broccolette is tender.
- Watch closely to prevent burning.


Assemble + Serve
- When quinoa from Step 1 is cooked, add green peas to quinoa.
- Cover pot with a lid to steam green peas for 2 minutes.
- Add quinoa and green pea mixture, chickpeas, and broccolette to large mixing bowl from Step 4 and mix with dressing.
- Season to taste with salt and pepper.
- Divide salad into bowls.
- Crumble feta over everything.
- Enjoy!

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