This could be served cold as a salad or right after mixing the cooked chickpeas with the other ingredients. It is delicius on its own for a light lunch. Chickpeas have that earthy flavor I find addictive, and when paired with the heat of Sriracha – another passion of mine – it gets even better… And let’s not even mention the tahini, so I don’t lose my composure.
(adapted from Skinnytaste)
15- oz can chickpeas, drained and rinsed
1 Tbsp olive oil
1/2 tsp kosher salt
2 large carrots, shredded on a food processor
2 stalks celery, diced small
1 Tbsp Sriracha (or to taste)
3 Tbsp plain Greek yogurt
juice of 1 lemon
1 Tbsp tahini
mixed baby greens to serve alongside (optional)
In a large bowl, mix the carrots with the celery, squirt a little lemon juice, season lightly with salt and mix gently. Reserve.
Heat a large nonstick skillet over medium-high heat and add the oil. Once it begins to shimmer, add the chickpeas, spreading them in a single layer, and let cook undisturbed for 1 to 2 minutes, or until they brown a bit. Stir, season with salt and cook for a minute more. Transfer the chickpeas to the bowl with the veggies.
Make the dressing by mixing the yogurt, lemon juice, Sriracha and tahini. Add to the bowl of chickpeas and veggies, and fold gently. Serve with baby spinach/lettuce right away, or refrigerate and enjoy later as a salad, but in that case do not add the greens.
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Comments: Depending on the thickness of your yogurt, you might have to add a little water to thin the dressing a bit. Mix it as described, then adjust if needed. As I mentioned, this dish could stand on its own for a vegetarian meal, but we enjoyed it with grilled pork tenderloin for a nice and easy weeknight dinner. Leftovers were my meat-free lunch two days later, barely passed by the microwave just to break the cold from the fridge. The carrots mellow quite a bit after a couple of days in the fridge, so if you like a bit more texture, grate additional raw carrots on top. Crumbled blue cheese would be quite appropriate also…
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