Wednesday, December 5, 2012

Lunch Ideas: Part III + easy roasted chickpeas and spinach

I've come to realize I eat an unbelievable amount of chickpeas. I know I've written about it before but I realize it more and more every time someone I know brings it up. Last week it was my cousin, last night it was my aunt. The only excuse I have is that I'm trying to cut down on the amount of meat I have, meaning once a day instead of every meal and some days maybe even not at all, though it hasn't worked yet. But really, chickpeas are cheap, can be flavoured in a lot of ways and they're incredibly filling so I've got nothing left to justify!

Anyway, someone shared a link to Smitten Kitchen's spinach and chickpeas and I thought I would give it a try. Since I'm completely incapable of following directions (also I have a very short attention span), I just kind of did what I wanted and it still turned out great, took less than 25 minutes, and was perfect for lunch the next day.

All you need to do is chop up spinach and kale, cut garlic into thin slices, mix chickpeas, spinach, kale, and garlic in olive oil, salt, paprika, crushed peppercorns, and a little bit of cinnamon and bake for around 15 minutes. Easy, right?

And now for the lunches! Here's what I've been eating over the last couple of weeks:

  • Cucumber slices, cherry tomatoes, half an avocado
  • Pecans and raisins, guava, olives, slice of olive and oregano havarti (DELICIOUS)
  • Roasted sweet potato (easy: slice them up, mix them with oil, cinnamon, paprika, and salt. roast for 15 mins. Caroline at AndStaySweet says sea salt is a must though!)
  • Roasted chickpeas, spinach and kale
  • Pomegranate seeds, walnuts, cherry tomatoes, and some more of that delicious havarti
  • Spinach pie, cucumber, and radish
  • Almonds and guava, some crackers and gouda
  • 1/2 can of tuna, spinach, alfalfa sprouts, cucumber, radish and tomato salad. (olive oil, lemon, salt and pepper for dressing)

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