The 10-Minute Meal I Make Every Single Week
The 10-Minute Meal I Make Every Single Week
- Total Time: 30 minutes
Description
If there is one item I have to say my cupboard feels empty without, it would be canned legumes. For plant-based cooks like me, canned beans and chickpeas are a go-to starting point for countless quick and nutrient-dense meals.
I particularly love a bean recipe that requires zero actual cooking, like this curried chickpea salad. Here, lightly mashed canned chickpeas are spruced up with a handful of flavorful ingredients, including yellow curry powder, shallots, golden raisins, and (of course) mayo. Think of it as the plant-based answer to chicken or egg salad.
The hardest working ingredient in this recipe is the yellow curry powder. It lends an earthy, vibrant personality to otherwise bland canned chickpeas, thanks to strong notes of cumin and turmeric and a hint of warming cinnamon. Golden raisins complement the spice blend perfectly with their jammy sweetness. I know raisins can be polarizing in some recipes, but don’t knock ‘em til you try ‘em here!
I make this under-10-minute recipe all of the time for a quick lunch or dinner. It’s incredibly satisfying, no matter how you serve it.
Ingredients
2 (15-ounce) cans of chickpeas
1/4 cup finely diced shallot or red onion (about 1 small shallot)
1/3 cup mayonnaise
1/4 cup golden raisins
1 tablespoon Dijon or brown mustard
1 tablespoon fresh lemon juice
2 teaspoons yellow curry powder
Salt and freshly ground black pepper, to taste
Instructions
Drain the chickpeas in a mesh strainer and rinse under running water. Shake well to get rid of all excess moisture. Transfer the chickpeas to a large shallow bowl and mash with a potato masher or large fork until most of them are broken down.
Add the shallot or onion, mayo, raisins, mustard, lemon juice, and curry powder and stir to incorporate. Taste and add salt and pepper to taste. Store leftovers in an airtight container in the fridge and eat within 4 days.
Notes
N/A
- Prep Time: 5 mins
- Cook Time: 25 mins
