Okay, so today I wanted to whip up something super quick for lunch. I’ve been trying to eat a little healthier, and honestly, I’m just tired of the same old sandwiches. I remembered seeing some easy Indian recipes online, so I thought, “Why not give it a shot?”
Spiced Chickpea Salad
First things first, I grabbed a can of chickpeas from the pantry. Drained and rinsed them – super important step, don’t skip it! Then, I chopped up about half a red onion, nice and small, and threw that into a bowl with the chickpeas.
Next up, the spices! I’m no expert, but I do love a bit of flavor. I added about a teaspoon of cumin, half a teaspoon of turmeric, and a pinch of chili powder (go easy on this if you’re not a fan of heat!). A little salt and pepper, of course. I also squeezed in the juice of half a lemon – gives it a nice zing.
I tossed everything together, making sure the chickpeas were nicely coated with the spices. Gave it a quick taste and added a tiny bit more lemon juice, just because. And that’s it! Seriously, that’s the whole recipe.
- 1 can of chickpeas, drained and rinsed
- 1/2 red onion, finely chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric powder
- Pinch of chili powder (optional)
- Salt and pepper to taste
- Juice of 1/2 lemon
Quick Vegetable Curry (sort of)
So, if you are feeling like doing more, make some Vegetable Curry.
I found a bag of frozen mixed vegetables in my freezer. Saves a lot on the washing and chopping. Grabbed a can of coconut milk, as I want to make the taste good.
First, Heat a bit of oil in a pan. Tossed in a teaspoon of mustard seeds and waited for them to pop. It always sound fun. Threw in the frozen veggies and stir them.
Then added some curry powder, maybe two teaspoons? Also, add some turmeric, cumin, and a bit of chili powder for that lovely color and aroma.
Pour in the coconut milk, let it simmer. Reduced the heat, covered the pan, and let it all cook together for about 10 minutes. I wanted the veggies to be tender but not mushy.
- 1 bag of frozen mixed vegetables
- 1 can of coconut milk
- 1 teaspoon of mustard seeds
- 2 teaspoon curry powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon ground cumin
- Pinch of chili powder (optional)
- Salt and pepper to taste
I served myself a big scoop of the chickpea salad, and it was delicious! The spices were perfect, and the lemon juice gave it a nice freshness. I had a small bowl of my instant curry beside it. Felt pretty good about my quick and healthy Indian-inspired lunch. I’ll definitely be making this again!