Classic Chicken Salad with Croutons and Parmesan

$ 58.00 USD
$ 78.00 USD
241 cal

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Product overview
  • 3 tablespoons extra virgin olive oil divided
  • 1 head of cabbage cored and cut into bite-sized pieces
  • 2 15- ounce can chickpeas drained and rinsed
  • 1 ounce of fresh mint leaves torn
  • 1 cup fresh parsley roughly chopped
  • Chili powder or paprika or chili flakes optional, to taste
  • Salt and pepper

Prepare the chickpeas:

  • Heat the remaining 1 tablespoon extra virgin olive oil in a large ovenproof skillet over medium heat. Add the chickpeas and season with salt and pepper. Add chili powder or paprika, if you like, and toss to coat. Cook for 5 minutes. Arrange the chickpeas into an even layer and transfer to the oven for 15–20 minutes until some of the chickpeas begin to pop and they crisp up.
  • Remove the chickpeas from the oven and add the remaining 1 tablespoon of the chopped parsley and toss to coat.

To serve:

  • Divide the dressed cabbage between bowls and spoon the crispy chickpeas on top. Serve with a bit more paprika or chili flakes on top, if you like. Enjoy!

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