This is a recipe that my good friend, Jessica, gave me awhile back. I decided to put my own twist on it, based on the ingredients I had at home. It came in perfectly handy the other night when I was famished and had nothing in the house but a can of chick peas. How sad is that? But, actually it didn’t turn out to be sad at all, rather it was quite tasty and very satisfying. Thank you Jessica! Your recipe saved the day.
Ingredients: (serves 1 to 2)
1 can chick peas drained and rinsed
1/2 shallot minced (optional)
juice and zest of 1/2 lemon
1 handful sliced or slivered almonds
a handful of shredded iceberg lettuce
a dollop of sour cream
salt and pepper to taste
Directions: Drain and rinse chickpeas well. Heat a small bit of olive oil in a pan on med high heat and add in the chickpeas. Next, add a dash of salt, pepper, lemon juice, zest and the almonds. Stir until well heated.
Serve the chickpeas hot, atop a bed of cool lettuce. Alternatively, you could wrap the chickpeas inside of the lettuce and eat them like a burrito. Add a dollop of sour cream on top. Or, skip the sour cream if you’d rather eat vegan.
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