In keeping with the theme of keeping it super simple (we know you’re still recovering from the holidays) here’s a way to cheat with your next lunch or dinner. Buy a box of the new Suddenly Salad and spruce it up with chic peas and kale. I used the Tuscan Grains flavor and it was seriously amazing. It’s already exploding with flavor, so adding in the kale and chic peas just adds some “oompf” to it.
1 box of Suddenly Salad Tuscan Grains
1 can of chic peas
3-4 leaves of kale, chopped
2 tbsp of olive oil
Make the Suddenly Salad according to the box instructions. In a separate pan, heat 2 tablespoons of olive oil. Once hot, saute the kale. Add the chic peas to the kale to warm them up for roughly 5 five minutes. Once the Suddenly Salad is done, combine everything together and serve hot. (But honestly, if you want to make this ahead for an office lunch it works just as well cold.)
Get the last of the fresh herbs in while you can with this fresh and super simple recipe! It’s honestly so easy a cave man can do it. And I think this may even qualify for the paleo diet?!
I had friends coming over and literally had no finger food ready, so I went pantry-diving. Chic peas? Check. Basil about to go bad? Check. So many lemons I couldn’t possibly use them all myself? Check. All of my friends like hummus, so why not give it a whirl? Like literally, whirl it in a food processor. (I crack myself up…)
1 can of chic peas
1 cup of fresh basil leaves
2 lemons (1 tsp of lemon juice and 1 tsp of zest)
1 tbsp of olive oil
Break out the food processor (or mortar and pestle) and pour in all of the ingredients. Puree until smooth. That’s it! Seriously. But I mean, don’t forget to service it with pita chips (I’m addicted to Stacy’s sea salt pita chips). Or you can stuff it in to a cucumber for a healthier snack like we did here.
Chic peas/hummus is such a versatile ingredient, get creative! Mix your own flavors (red pepper and lemon, anyone?) and let us know what you come up with! Tweet it to us @damn_delish.
The other day I was cleaning out my cabinets and I found a can of chick peas in the back. (Calm down, it was still well within the expiration date when I used it.) Anyway, I figured I should prob use it before I forgot about it again.
I used half of the can to make our chic pea salad. And the other half I decided to roast as a yummy “pop-in-your-mouth” treat.
1 can of chick peas
2 tsp olive oil
2 tsp sea salt
2 tsp dried rosemary
Preheat the oven to 350. Drain and pat dry the chic peas, then toss in the olive oil. (Don’t try to use the liquid that’s in the chic pea can in lieu of the oil. They’ll dry out in the oven if you do.) Spread the chic peas on a baking sheet and sprinkle with the salt and rosemary. Bake for 30 minutes or until they look crispy and brown.