Meatless Monday Recipe: Pan Fried Chickpea Salad

Posted on February 24, 2014 by rebeccascritchfield

Another Happy Meatless Monday, where has February gone!

Today I wanted to share a delicious, very simple, healthful and savory vegetarian side dish: Pan Fried Chickpea Salad. This one-pot chickpea salad is made with warming spices, vibrant cilantro and lemon, protein packed chickpeas, making it the perfect go-to accompaniment. Not to mention the absolutely divine dressing! It keeps for up to a week when left undressed, so consider doubling  it to have at your convenience. I love serving a double portion as a main meal topped with thick slices of creamy ripe avocado or toasted walnuts for an added crunch.

Photo from: 101cookbooks.com

Photo from: 101cookbooks.com

Pan Fried Chickpea Salad 
Recipe from: 101cookbooks.com
Makes 4 servings

Ingredients:

  • 1 tablespoon olive oil
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 cup of chopped leeks
  • 1 clove of garlic, minced
  • zest of one lemon
  • 1/3 cup fat free plain Greek yogurt
  • 1 1/2 teaspoons curry powder
  • 1/4 teaspoon salt
  • 2 tablespoons warm water
  • ½ C of loosely packed fresh cilantro, chopped
  • ½ C red onion, chopped

Directions:

  • Heat oil in a large skillet and add the chickpeas. Sauté over medium-high heat, stirring occasionally, until they start getting a bit golden in color. Stir in the leeks and cook until the chickpeas are more golden and the leeks have browned a bit as well, roughly 7 – 10 minutes total. At the last minute stir in the garlic and the lemon zest. Remove from heat, and set aside.
  • While the chickpeas cool (I like to serve this salad at room temperature), make the yogurt dressing by combining the yogurt, curry powder, and salt in a small bowl. If you need to thin it out a bit, particularly if you are using Greek yogurt, whisk in warm water a tablespoon at a time. Taste, adjust, and set aside.
  • When you are ready to serve the salad, toss the chickpea mixture with most of the cilantro and most of the chopped red onion. Add about 1/2 of the yogurt dressing and toss again.

Nutritional Information per serving:

Calories: 180
Fat: 6 g
Saturated Fat: 1 g
Cholesterol: 0 mg
Sodium: 356 mg
Carbohydrate: 23.1 g
Fiber: 6 g
Sugar: 3.2 g
Protein: 10.3 g
Calcium: 104 mg 

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