Curried Chickpeas

Lunch, Salad

This recipe is yet another of my hostel kitchen creations inspired by the “free food” basket. Tinned chickpeas are a staple item on my shopping list. Tinned items are a backpackers dream as they last forever, travel well on buses & need minimal preparation.

I created this recipe over the weekend and have been eating them on a near daily basis since. Apologies in advance if you get a little addicted like me!

Serves 4 as a side.

Curried Chickpeas, Delalicious

  • 1 x 400g tin chickpeas
  • 2 tsp Dijon mustard
  • 2 tbsp Greek yoghurt
  • 1 tsp fresh lemon juice
  • 2 tsp curry powder
  1. Drain and rinse the chickpeas and place in a bowl.
  2. Add the remaining ingredients and stir well together.
  3. Taste, if you like a stronger curry flavour just add more to your desired taste.
  4. Add to a green leafy salad or serve alongside falafel like I did for a chickpea feast!

If you enjoyed this chickpea recipe, you might like to try my Chickpea, Ginger and Chicken Curry.

Dip In!!

Snack

Both of these dips are ideal as a snack at any time of the day or as an easy starter with a bunch of friends just some vegetable sticks or charred sourdough bread. The salsa verde is also a great way to liven up a steak sandwich!

Simple Creamy Hummus:

  • 400g tin chickpeas
  • 4 tbsp olive oil
  • 2 tbsp tahini
  • 2 tsp cumin
  • 1 tbsp grated Parmesan
  1. Drain & rinse the chickpeas.
  2. Place all the ingredients with 2 tbsp of the oil to a food processor & blend until smooth.
  3. Gradually add the remaining oil until you get your preferred texture.

Salsa Verde:

  • 1/2 red onion
  • 20g fresh coriander (include the stalks)
  • 20g fresh parsley
  • 20g fresh mint leaves
  • 2 tbsp lemon juice
  • Zest of 1/2 a lemon
  • 1 tbsp rapeseed oil
  • 3 tbsp extra-virgin olive oil
  1. Finely dice the red onion.
  2. Bunch all the herbs together into a ball & roughly chop.
  3. Place in a bowl & mix together with the oil & lemon zest & juice.

Beanie Burgers

Dinner, Lunch, Snack

These falafels are my freezer essentials for a busy weeknight dinner on a non-training day. All you need to add to these is a bowl of salad or else toss in a pitta with some sliced beetroot and avocado. Vary things up by substituting grated carrot/beetroot or shredded spinach for the grated courgette.

Makes approx. 12 medium-sized falafel.IMG_2586

  • 2 x 400g tin chickpeas/mixed beans/butter beans/kidney beans
  • 2 scallions
  • 1/2 courgette coarsely grated
  • juice of 1/2 lemon
  • handful of fresh coriander chopped
  • 2 tsp cumin
  • 2 tbsp melted coconut oil
  • 3 tbsp coconut flour
  1. Pre-heat oven to 180°C.
  2. Drain, rinse and add the beans to a large measuring or food processor jug.
  3. Add the finely chopped scallions, grated courgette and coriander to the beans.
  4. Mix through the cumin, lemon juice and oil until well combined. 
  5. Use a hand-held blender stick or else a food processor and blend together until the beans are mostly pulsed (a few beans left whole will add a nice texture to the falafel). 
  6. Spread the coconut flour on a plate and using moist hands mould 1 large tbsp of the bean mix into a burger and roll it in the flour, repeat with the remaining bean mix.   
  7. Place the burgers on a lined baking tray and bake in the oven for 40 mins until golden on both sides, gently flipping the burgers half way through. You can shallow fry the burgers either in some coconut oil until golden. IMG_2586