May 26, 2015

In the Kitchen: Paprika Spiced Chickpea Salad


With the recent move I haven't felt very inspired in the kitchen. Honestly, I am in a bit of a rut. The produce in Charleston is absolutely wonderful, but I haven't had any desire to turn on the stove. Maybe it is the heat, maybe it is my laziness, but there have been a lot of smoothies and salads around here. This post is what is real. This post is what I am eating now. Beans work their way into a lot of my meals. I eat mostly vegetarian during the workweek so they provide the protein and fiber my body needs. These spiced chickpeas add a welcomed heat and texture to my everyday salad. They are an easy additional to any mid-week salad, and are great alone as a snack. What are some of your go-to weekday meals?


Paprika Spiced Chickpea Salad 

Salad 
2 can chickpeas, drained & rinsed 
1 teaspoon smoked paprika 
pinch cayenne pepper 
1 teaspoon salt 
1/4 teaspoon black pepper
2 tablespoons olive oil
1 head romaine lettuce, shredded 
1/2 cucumber, sliced 
1/4 cup cilantro, minced 

Preheat oven to 450 degrees. Pat chickpeas with a paper towl to dry. Toss chickpeas with paprika, cayenne pepper (use as much as you like), salt, pepper, and olive oil on a baking sheet. Cook for 25 minuets, tossing occasionally until chickpeas are a deep brown. Allow to cool.

Combine 3/4 cup roasted chickpeas, lettuce, cucumber, and cilantro in a large bowl. Top with dressing and serve immediately.

There will be leftover chickpeas which are perfect for snacking. Add additional chickpeas, lettuce, cucumbers, and cilantro to serve a larger crowd.

Kefir Feta Dressing

1/4 cup plain kefir (you can substitute yogurt)
2 ounces crumbled feta
1 tablespoon sour cream
1 tablespoon lemon juice
salt & pepper

Combine kefir, feta, sour cream, and lemon juice in a bowl. Stir to combine, using a spoon to break up any large chunks of feta. Season with salt & pepper. Add water if it is too thick. Keep refrigerated.

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