Due to order volume, you may receive

an equivalent ingredient substitution

for this recipe. Follow the recipe
instructions, as usual, using the
ingredients that you have received.

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in your kit bag 2 portions 4 portions

Chickpeas 1 2
Smoky Chickpea Cobb Kale, chopped 113 g 227 g

Salad
Egg 2 4
Honey 14 g 28 g
Dijon Mustard 10 g 20 g
with creamy honey mustard dressing
Mayonnaise 55 g 115 g
Soy Sauce 9g 18 g
Crispy roasted chickpeas are a tasty stand-in for bacon in Grape Tomatoes 113 g 227 g
this plant-powered riff on a cobb salad. Leafy kale is hearty Chives 7g 7g
enough to stand up to the mountain of toppings - chive White Wine Vinegar 15 g 30 g
goat cheese, grape tomatoes, and creamy honey mustard Goat Cheese 56 g 113 g
dressing. Ciabatta Bun 1 2
Smoky Spice Blend 1 tbsp 2 tbsp

30 minutes Vegetarian

55
 get started
Bring a medium pot of
water to a boil and preheat
the oven to 450ºF. Start
preparing the recipe when
the water is boiling and
oven is ready.
1 Roast Smoky Chickpeas 2 Boil Eggs
• Read the entire recipe card. • When the water is boiling, reduce heat to
cooking tools • Prepare 2 parchment-lined baking sheets. medium.

Drain and rinse chickpeas. Then pat dry with

• Using a spoon, lower eggs into the boiling
• 2 Baking Sheets •

paper towel. water.

• Colander
In a large bowl, add chickpeas, Smoky Spice
• Cook, for 9 min, for a softly set yolk.** (Cook
• Measuring Spoons •

Blend, soy sauce and 2 tbsp oil (double for 12 min if you prefer a firm yolk)
• Medium Pot
4 portions). Toss to coat. • Drain and rinse eggs with cold water, for 30
• 2 Large Bowls
• To one baking sheet, add the chickpea sec, until cool enough to peel.
• Small Bowl
mixture. • Peel and cut eggs into quarters.
• Whisk
• Aluminum Foil
• Loosely tent foil over chickpeas, then roast
on the bottom rack of the oven, stirring
• Paper Towels
halfway through, for 16-18 min, until crisp*

pantry items

• Cooking Oil
• Salt & Pepper

*chef’s tip

Chickpeas have a tendency to

pop in the oven under high heat.
Loosely tent with foil to avoid
any extra cleanup.
3 Bake Croutons 4 Prepare Remaining Ingredients
• Tear ciabatta into 1-inch pieces. • Meanwhile, wash and dry all produce.
• To the second baking sheet, add ciabatta • Thinly slice chives.
and 2 tsp oil (double for 4 portions). Season • Halve tomatoes.
with salt and pepper. Toss together, then
massage with hands to coat.
• Bake on the middle rack of oven, for 4-6 min,
until crisp and golden.

Full nutritional information is

provided on the meal kit bag.

** Health Canada recommends

cooking eggs to a minimum
internal temperature of 165ºF.

@chefsplate
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#ConquerTheKitchen 5 Mix Dressing and Chive Goat Cheese
• In another large bowl, whisk together
mayo, vinegar, Dijon, honey and 1 tbsp oil
(double for 4 portions). Season with salt and
pepper.
• In a small bowl, mix goat cheese and chives.
Season with pepper.
chefsplate.com
6 Toss Salad and Serve
• To the bowl with the dressing, add kale and
croutons. Toss well to coat.
• Divide kale between plates and arrange
boiled eggs, chickpeas, tomatoes and chive
goat cheese over top.
• Enjoy!