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.
- 1 x 400g tin chickpeas
- 2 tsp Dijon mustard
- 2 tbsp Greek yoghurt
- 1 tsp fresh lemon juice
- 2 tsp curry powder
- Drain and rinse the chickpeas and place in a bowl.
- Add the remaining ingredients and stir well together.
- Taste, if you like a stronger curry flavour just add more to your desired taste.
- 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.
I have a serious obsession with beetroot, simply can’t get enough of it. About three years ago, I wouldn’t of touched one with a barge pole but at the moment it seems to end up on most of my plates or lunchboxes. Beetroot and a strong flavour like goat’s cheese or Feta are a great tasting combination. If you are bringing this for lunch to work, I’d recommend you bring the dressing separate in a little jar and mix through just before eating.
Serves 2 as a starter or side-salad.
- 2 handfuls kale
- 1 handful rocket leaves
- 1/5 of cucumber
- 1 medium freshly cooked or vacuum packed cooked beetroot
- 1/2 pear
- 1 tbsp pumpkin & sunflower seeds
- 1 tbsp crumbled Feta cheese
- 2 tsp balsamic vinegar
- 1 tsp olive oil
- 1/2 tsp honey
- 1 tsp Dijon mustard
- Roughly tear the kale into bite size pieces.
- Cut the cucumber in half length-ways, spoon out the soft center and thinly slice into half moons.
- Finely grate or Julienne the pear.
- Place the pear and vegetables in a bowl.
- Mix together all the dressing ingredients and stir through the salad ingredients.
- Transfer to a serving plate and spoon over the seeds and cheese.