When it comes to cooking, I feel like there are two distinct styles. Some people are planners. They make a list at the beginning of the week and go grocery shopping for the ingredients they need. By the end of the week, their cabinets are empty and it’s time for them to make another list.
Other people are great at winging it. Their kitchens are always full of staple ingredients and they always seem to be able to pull together a great meal made from whatever they happen to have.
I fall pretty solidly into the first camp. I’m completely lost without a plan. My cabinets and freezer are black holes where perfectly good food goes to die. Lately, I’ve been making an effort to come up with some staple recipes to help use up some of these ingredients (and make room for new ones!)
This tahini chickpea salad is super easy to make and relies on ingredients that I almost have having around my kitchen. It’s great for breakfast, lunch, or as a snack, and is something I can make even when I’m feeling lazy or overwhelmed and haven’t come up with a menu for the week.
- 1 can chickpeas, rinsed and drained
- 1 small shallot, minced
- 2 tablespoons tahini paste
- 1 lemon, juiced
- Sourdough toast
- Red pepper flakes
- Combine the chickpeas, shallot, tahini, and lemon juice in a mixing bowl. Mash gently with a fork to combine all of the ingredients. Season to taste with salt and pepper.
- Spread the chickpea salad on toast. Top with lemon juice and crushed red pepper flakes.
For an extra-special treat, I like to toast the bread in a pan with a pat of melted butter.
Amount Per Serving Calories 72Total Fat 4gCarbohydrates 8gProtein 2g