Roasted Chickpea & Broccolette Salad

with Quinoa, Pumpkin Seeds & Feta

Complex | 30 min

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This salad strikes a perfect balance between nourishing and down-right delectable! Fill up on tender broccolette and roasted chickpeas tossed with warm fluffy quinoa, crunchy pumpkin seeds and salty feta. Finished with a dressing reminiscent of chimichurri with fresh cilantro and parsley, you'll be craving this salad for weeks after your order!
Contains: Milk, Mustard, Sulphites

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

What We'll Send

Onion Diced 1/4"
Italian Parsley
Green Peas
Liquid Honey
Roasted Pumpkin Seeds
Red Wine Vinegar
Organic White Quinoa
Canned Chickpeas
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 970
Fat 53g
Protein 35g
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.
  • Put chickpeas on one side of baking sheet. 
  • Toss chickpeas with herb blend and 1 tbsp. olive oil.
  • Season to taste with salt and pepper. 
  • Put baking sheet in oven and set a timer for 10 minutes. 

Prep Broccolette

  • Wash broccolette and pat dry. 
  • Trim ends, remove any large leaves and cut broccolette into 2 inch pieces. 

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. 
  • Wash hands with warm soapy water.
  • Zest lemon and cut 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

  • When timer goes off, toss broccolette with ½ tbsp. olive oil and salt and pepper to taste on the other side of baking sheet. 
  • Turn broiler on to 500°F and return baking sheet to oven.
  • Cook for 3–5 minutes tossing once, 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 pot and stir to combine with quinoa.
  • Cover pot with a lid to steam green peas for 2 minutes. 
  • To large bowl from step 4, add peas and quinoa mixture, roasted vegetables, and pumpkin seeds and stir to mix with dressing.
  • Season to taste with salt and pepper. 
  • Divide salad into bowls.
  • Crumble feta over everything.
  • Enjoy!

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