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
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.