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Full of warm spices, fresh herbs, and finished with a punch of lemon, Joan's on Third's Curried Chickpeas is a pantry-based powerhouse.
Caramelized onions bring a savory-sweet tenderness that gets deepened by the addition of four spices. Meanwhile, fresh cilantro and a squeeze of bright lemon round everything out to create a salad that is deceptively simple for having so many layers of flavor.
With less than an hour of hands-on time, this recipe yields a protein-rich meal—but make a big batch (seriously, like, quadruple the recipe) and you can set yourself up for one really good week. Here's how:
Make these two things early in the week:
- Loads of curried chickpeas
- A big pot of quinoa (or another grain, if you prefer)
Then swing by the store and pick this up for the rest of the week:
- Canned tuna
- Assorted cured meats
- Feta, goat cheese, and any other soft cheese you may like
- Some good bread of your choice, tortillas, and pita or crackers
- Canned, chopped tomatoes
- Portobello mushrooms
- Sweet potatoes
- A head of red cabbage, a head of iceburg lettuce, and some spinach
- Celery, carrots, and onion
- Greek yogurt
- Olives and dried fruit
Here's how to eat it through the week:
- "Tuna" salad: Use a food processor to pulse some of your chickpeas with tahini and Greek yogurt to make tuna salad-inspired chickpea salad. Fold in sliced celery for some crunch, and add actual tuna if you want a bit more bulk. Serve on toast or eat as a sandwich.
- Grain and bean salad: Thinly slice carrot and red cabbage and combine this with your curried chickpeas, quinoa, and dried fruit. Dress simply with more olive oil and lemon juice and say hello to a hearty dinner salad.
- Stuffed mushrooms: Scoop grain salad leftovers combined with some spinach and crumbled feta into hulled out portobello mushrooms and bake (sort of like this).
- Ragu: Sauté onions, carrots, and some chopped leftover mushrooms. Add in curried chickpeas and your canned tomatoes to make a ragu to be served over polenta.
- Taco night! Top tortillas with curried chickpeas, roasted sweet potato, cheese, and sliced lettuce. Then rejoice.
- Chickpea patties: Pulse curried chickpeas and any leftover sweet potatoes to create a falafel-like cake that you can pan fry and serve in lettuce cups or pita. Garnish with finely chopped celery and Greek yogurt.
- Hummus: Make a spicy hummus with chickpeas and tahini. Then take it easy and make yourself a mezze-inspired plate full of assorted meats and cheeses, olives, and dried fruit. Serve with toasted pita or crackers, celery, and carrots sticks.
This salad utilizes chickpeas, a pantry staple. What other pantry items do you turn to most? Let us know in the comments!