Chickpeas are slippery little buggers, especially when they're coated in a tasty olive oil and lemon dressing.
They roll all over the place. I must have picked at least 6 off the floor when I made these. You have to try to balance them on the fork - if you smoosh them up too much you end up with something vaguely resembling houmous, which I despise, despite my love of chickpeas.
(I know, it's weird. I don't much like falafel either)
Anyway, look at me having a healthy vegan lunch! I even had a plum for pudding. It's the new me!
(Um, I may have had a Twix after that. But that totally didn't count as part of lunch.)
Peppery lemon chickpeas
Serves 2
2tbsp extra virgin olive oil
2 spring onions, finely sliced
1 clove garlic, minced
240g cooked chickpeas (I used 1 tin, drained)
2tbsp fresh parsley, finely chopped
Black pepper
1tbsp fresh lemon juice
Heat the olive oil in a frying pan over a medium heat, and add the spring onions and garlic. Cook, stirring, for 2 minutes, and then add the chickpeas and parsley. Season generously with black pepper. Cook for a further 5 minutes, stirring regularly. Add the lemon juice, and serve warm.
What a nice lunch. I wouldn't count the Twix as part of the meal either :)
ReplyDeleteThis sounds great! If you had the Twix afterwards, it definitely wasn't part of lunch! :)
ReplyDeleteThis looks fantastic! :)
ReplyDeleteI've been trying to find a good recipe for chickpeas, thanks!
ReplyDeleteFound your blog from Ellen B's nomination. Congrats! Also, I've been looking for a chick pea recipe like this for summer. Yay!
ReplyDeleteThanks, hope you'll come back soon! :)
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