Italian Chickpea Salad with Pesto Crouton
The simplicity and understated elegance of this salad does not do justice to the taste and nutrition it packs within. A herby vinaigrette brings alive the fresh greens and the delicious bocconcini. Croutons with our in-house pesto accompany the salad.
Servings
Produce
Red Onion (Organic)
1 0.5 Whole
Cherry Tomato (Organic)
8 4 oz
Arugula (Organic)
3 1.5 oz
Lettuce mix (Organic)
4 2 oz
Basil
1 0.5 oz
Protein & more
Chickpea
2 1 Can
Ciabatta roll
2 1 Whole
Bocconcini (in water)
6 3 floz
Pantry items
Sea salt
1 0.5 teaspoon
Olive oil
1 0.5 tablespoon
Spice mix
Italian Vinaigrette
Olive oil
1/3 0.165 cup
Red wine vinegar
2 1 tablespoon
Dried oregano
1/2 0.25 teaspoon
Basil, dried
1/2 0.25 teaspoon
Dried thyme
1/2 0.25 teaspoon
Parsley, dried
1/2 0.25 teaspoon
Granulated Garlic
1/2 0.25 teaspoon
Celery Salt
1/2 0.25 teaspoon
White sugar
1 0.5 tablespoon
Black pepper
1/4 0.125 teaspoon
Spinach Basil Pesto
Olive oil
4 2 tablespoon
Minced Garlic
2 1 Clove
Cashews
1/4 0.125 cup
Lemon juice
2 1 teaspoon
Spinach
1/2 0.25 cup
Basil
1/2 0.25 cup
Prep ahead (optional)
a. Thinly slice red onion. b. Chop lettuce mix and arugula bite-sized. c. Halve cherry tomatoes. d. Shred large basil leaves bite-sized, leave small leaves whole.
Instructions
1
Cook the croutons:
a. Preheat oven to broil.
b. Slice ciabatta rolls in ½-1” thick slices, or as desired. Brush with olive oil.
c. Place on baking sheet and broil until golden, about 1 minute, depending on oven. Watch closely!
2
Assemble salad:
a. In a bowl, toss together the lettuce mix (chop bite-sized), arugula (chop bite-sized), red onion (thinly slice), cherry tomato (halve), basil (shred large leaves bite-sized, leave small leaves whole), chickpeas (drain; rinse) and bocconcini (remove from water). Season with 1 tsp salt. Pour Italian vinaigrette over the salad and toss to coat evenly.
3
Serve:
a. Slather spinach and basil pesto over croutons.
b. Divide salad amongst bowls. Serve pesto croutons alongside. Enjoy!
Chef's notes
You can also chop the ciabatta into smaller pieces, broil them and add them to the salad directly.
This recipe has been adapted from The Clever Meal
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
Village Farms,
Marfa, TX
Marfa, TX
Animal Farm,
Cat Spring, TX
Cat Spring, TX
Bouldin Food Forest,
Rogers, TX
Rogers, TX
Buena Tierra Farms,
Fredonia, TX
Fredonia, TX
Dilorio Farms,
Hempstead, TX
Hempstead, TX
Engel Farms,
Fredericksburg, TX
Fredericksburg, TX
Good Flow Honey,
Austin, TX
Austin, TX
Hairston Creek Farms,
Burnet, TX
Burnet, TX
Hifi Mycology,
Austin, TX
Austin, TX
Homestead Gristmill,
Waco, TX
Waco, TX
K. H. Farms,
Poteet, TX
Poteet, TX
Pedernales Valley Farms,
Federicksburg, TX
Federicksburg, TX
Lightsey Farms,
Mexia, TX
Mexia, TX
Texas Olive Ranch,
Carrizo Springs, TX
Carrizo Springs, TX
Thomas Kindle,
Grand Saline, TX
Grand Saline, TX
Top of Texas,
Farwell, TX
Farwell, TX
US Citrus,
Hargill, TX
Hargill, TX
Bella Verdi,
Dripping Springs, TX
Dripping Springs, TX
Country Boy Farms,
Kennard, TX
Kennard, TX
Francis and Thatcher,
Manor, TX
Manor, TX
James Farm,
Prairie Ronde, LA
Prairie Ronde, LA