This quick and easy meal makes a satisfying lunch or forego the toast altogether and serve on a bed of whole grains... for a cozy dinner. Made with mostly pantry staples, it’s a weeknight homerun. Be sure to use hearty greens here: chard or kale are preferred, but spinach will work in a pinch.
How To Make Garlic Chickpea Salad
You can whip this simple dish in a matter of minutes. Here’s how.
First off, heat the olive oil and sauté the shallot in a large skillet over medium heat. Once the shallot is translucent, add garlic and cook for another minute.
Next, mix in your greens, chickpeas, red pepper flakes. Cook for about 2-3 minutes, stirring often. When you see the greens wilt, you’ll know it’s ready.
Chickpeas (AKA garbanzo beans) are a delicious way to add some plant-based protein to a dish. At jovial, we pack our organic chickpeas in glass jars with no additives or preservatives, just a touch of Sicilian sea salt. Our hands-on cooking process produces a firm and delicious bean that isn’t starchy. Shop now for 100% Organic Chickpeas.
In a large skillet over medium heat, heat the olive oil and sauté the shallot until translucent, 2-3 minutes. Add the garlic and cook for an additional 1 minute, until fragrant.
Add greens, chickpeas, red pepper flakes and salt and toss to combine. Cook, stirring often, until the greens wilt, about 2-3 minutes.
Taste and adjust the seasoning as needed, adding more salt or red pepper flakes, if desired.
To serve, scoop a generous serving of chickpeas onto a slice of toast and enjoy immediately. Refrigerate leftover chickpeas in an airtight container for up to 4 days.
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