As the temperature drops, quick one-pot / one-dish dishes come to the rescue. And of course since grocery shopping becomes such a production in winter, it’s best to resort to pantry-led cooking and to go easy on letting recipes take the lead.
A warm chickpea salad lends itself to that kind of flexibility and acts as the perfect canvas for the lone carrot or the few leaves of Swiss chard left over in your fridge.
For this amazing salad, you need cooked chickpeas. Of course soaking dried chickpeas overnight and cooking them is the best way but canned chickpeas are just fine. I usually soak and cook a large batch of chickpeas and divide them into ziplocks and freeze them so I can use them at short notice.
You also need cooked potatoes or sweet potatoes. Then, just open up your fridge and pull out whatever veggies you like — carrots, beans, greens, asparagus, mushrooms… whatever you like – indulge your madness.
Place a skillet or wok on the on the stovetop. Turn it on medium heat. Pour in a bit on oil, preferably olive oil. Add in your veggies and stir till you reach the desired done-ness. Then add in the potatoes, salt, pepper and lime. Add in the chickpeas. Once it’s warm enough, add in chopped greens and herbs. Green onions are welcome too, always! Give it a minute and transfer to a bowl, add in chopped tomatoes or not depending on your preference. Sliced pink radishes or cucumbers should work brilliantly too. Add a bit of light sour cream, Greek yogurt or lite mayo for the extra comfort factor. You need to add enough dairy to just quote the chickpeas. Taste and adjust for seasoning.