Need a quick Friday dinner? How about this delicious vegan dish with Chickpeas, chard and a twist of lemon?
Although I really enjoy chickpeas I had never tried frying them before so it was a real treat when this dish turned out so yummy. Another plus is that it gives you that amount of protein you need.
Recipe from ”Color me vegan” by Colleen Patrick-Goudreau
Here’s how you make it.
1 Tbs olive oil
1 small yellow onion, diced
1 can (15 oz/420g) chickpeas, drained
1 bunch Swiss chard, chopped
1 small lemon
1/2 tsp salt, or to taste
pepper, to taste
Heat the olive oil in a large skillet. Add the onion and cook until tender. Add the chickpeas and cook 10 minutes, or until the beans begin to turn golden brown.
Stir in the chard and cook until it begins to shrink down, about 5-7 minutes.
Zest the lemon over the pan, then cut the lemon in half and squeeze the juice from one half over the mixture. (Watch out for seeds). I used about 1/4 juice from a whole lemon becuase I didn’t want the lemon taste to be too strong.
Stir well to combine. Add salt, pepper, and more lemon, if desired. Serve immediately, or at room temperature. Enjoy!