A Sarcastic Appetite


Pan-fried Chickpea Salad with Chicken & Almonds
July 12, 2010, 10:48 pm
Filed under: Uncategorized

Surprise, surprise: someone overindulged this weekend and now needs like three months of diet dinners to compensate. What can I say? It was a little of this, a little of that, a sprinkling of this, and, well, you get the idea. According to the internets, chickpeas are very high in lots of helpful things like manganese, folate, and other vitamins and minerals which will surely help my detoxification. And since we’re now stuck in the 7th circle of hell, where temperatures are still, revoltingly, in the 90s, I needed yet another recipe that required no oven and little stovetop cooking time. This passed with flying colors.

I’ll admit, I’ve not always been the garbanzo bean’s Biggest Fan, but this “salad” – does it really count as a salad if it doesn’t have any lettuce? – might convert me. The yogurt dressing is creamy and still has a little kick from the curry, the almonds add the requisite crunch, and the chicken adds just enough heft so I won’t be rummaging around for a snack later.

Apparently chickpeas are even more delicious when you make them from scratch: soak the dried beans overnight, then cook them for 35-40 minutes. It’s not too difficult, and only requires a little planning. Maybe I’ll try that next time, when my head clears.

Pan-fried Chickpea Salad with Chicken & Almonds

Serves 4ish. Adapted from this recipe.

2 tbsp. butter

3 1/2 c. (from 2 15 oz. cans) cooked chickpeas, drained, rinsed, and patted dry

1 red onion, minced

1 clove garlic, minced

zest and juice of 1 lemon + juice of 1/2 lemon (divided)

about a cup of cooked chicken, diced (from 1/2 of a whole breast)

1/3 c. low-fat plain yogurt

1 1/2 tsp. curry powder

salt and freshly ground pepper

2-3 tbsp. olive oil

1/2 c. cilantro, chopped

3 scallions, diced

1/4 c. toasted slivered almonds

Heat the butter in a large skillet and add the chickpeas and onions. Saute over medium-high heat for 5-7 minutes, stirring occasionally, until heated through and slightly golden brown. Add the garlic, lemon zest, and juice of 1 lemon. Stir to combine for about a minute (don’t let the garlic burn) and add the chicken before turning off the heat. Allow to cool.

Meanwhile, in a measuring cup or small bowl, stir together the yogurt, curry powder, olive oil, juice of 1/2 a lemon, cilantro, salt and pepper. Taste and correct the seasoning. Pour over the chickpeas; add the chopped scallions and almonds. Stir and serve immediately.

Sidenote: I served this with rice pilaf and mixed the two together; it was delicious. But if you’re someone who’s rather picky about what he eats and has rules about foods touching other foods, well, you might not want to bother with that.

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