I must admit that on a day to day basis, I am the most boring eater ever. I won't let you in on that secret when I cook for you. But I'm just saying, when when it comes to cooking for only me, I am e-a-s-y to please. You see, when I find a recipe I love, I am faithful to it until the end of time, or until I get tired of it (whichever comes first). For example, on the average day, I would far rather make myself my usual toad-in-the-hole breakfast than research a more sophisticated way of preparing eggs. While we're on the subject though, toad-in-the-holes are not only incredibly tasty, but they are very resourceful and inventive! Anyway, my point here is that I have a handful of go to recipes that I use and reuse over and over, and I like it that way.
This recipe for Fried Chickpea Salad is one of those ones that I consider a staple in my diet. My go-to meal. I have yet to grow tired of it, even after our multi-year relationship. I like it warm, or cold. And it doesn't really matter the time of day to eat it either. I am quite certain a few remaining chickpeas once found their way inside my early morning omelette, and I know for sure they've made an excellent midnight snack.
Fried Chickpea Salad
The key to this salad being delicious lies in your hands. You need to be heavy-handed with the salt. Too little will yield you a totally boring, bland salad. Keep adding, gradually!, until you've reached an adequate amount. You'll know, cause the salad will suddenly pop, filling your mouth with a bounty of flavours.
2 tablespoons coconut oil
1/2 a medium sized red onion, thinly sliced
1/2 tsp. ground coriander
1/2 tsp. cumin
1/2 tsp. turmeric
1/4 tsp. cayenne pepper
2 15-oz cans chickpeas, drained and rinsed
1 tbsp. fresh lemon juice
Coarse sea salt
1/4 cup chopped fresh cilantro
In a skillet, saute onion in oil until soft. Add spices, stir, and continue to saute for 3 minutes. Add chickpeas, lemon juice, and salt. Cook for 5-10 minutes. Remove from heat, add cilantro, and add more salt as needed. I like to eat the chickpeas on a bed of arugula, topped with avocado, or all on its own.