Boy! Monday morning came fast today, didn’t it? Do I have time to post a Meatless Monday meal idea??
Sure I do! Pete and I had this medley of salads last night for dinner, and I’m already looking forward to my leftovers for lunch on Meatless Monday!!
So spicy and delicious.
I didn’t add any olive oil to the chickpeas, but if you are not feeling so hardcore, add 1/4 cup of olive oil to the mix. The cayenne and the Sriracha make up for the fact that there also isn’t any added salt in this recipe. You decide your level of spicy! Add it or not as you like.
- 2 cups cooked chickpeas
- 1 medium onion, chopped (red or white onion)
- 2 teaspoons cumin
- cayenne pepper to taste (1/4 teaspoon)
- ½ cup chopped fresh parsley
- black pepper to taste
- 1 tablespoon fresh lemon juice
- Sriracha hot sauce (optional)
- Toss everything but the Sriracha in a salad bowl. Taste and add Sriracha according to how spicy you like things!
I served my chickpeas with a version of tabouleh salad, to which I added some spinach leaves and a handful of toasted walnuts. (I also make this recipe omitting the olive oil. Mine is dressed simply with lemon juice.)
The chickpeas and the tabouleh salad went well with fattoush, although I made mine without sumac, olive oil or cucumbers. Normally, I consider cucumbers essential in fattoush, but I didn’t have any in my refrigerator! So, I made due. It was still a yummy salad, providing a nice, crisp accompaniment to the other two dishes.
Toward the end of the meal, everything mixed together, the beans, the tabouleh and the vegetables in the fattoush. (I love that part, when everything all melds together.)
Enjoy your Monday!