Sometimes (actually, most times) the simple things are best. This dijon chickpea dish is S I M P L E, and when when I say “all caps, with spaces in between” simple, I mean that you can make this under 10 minutes. Like, maybe this will take 15 minutes if you decide to measure your ingredients. But don’t let this short amount of time make you think these chickpeas only have a little bit of flavor. They have a ton of flavor. This dish is creamy, nutty, tangy, salty and bright. It’s also healthy sooooo you basically can’t lose if you make it. All you need are the ingredients, a stove or hot plate, and a pan (preferably a skillet.)
So what are these ~*dijon chickpeas*~? For this recipe, I take traditional canned chickpeas and sauté them with some red onions and spinach. Of course, the red onion can be subbed for garlic, white onion, sweet onion or shallots — whatever you have in your kitchen. Spinach can also be left out or subbed, but I do like the mild leafy flavor and silky texture with this dish.
The chickpeas are seasoned and coated in olive oil and dijon mustard, with a sprinkle of salt to bring out the natural nutty flavor. I make this as a snack, as a light dinner, or as a side dish. I also want to note, these go very well on a beautifully charred corn tortilla. If you need an easy party dish for your vegan ppl (or just for anyone who has taste buds and great taste, ya no?) then this is a fantastic option. Make the chickpeas and then char a bunch of tortillas and that’s it. You. Are. Welcome! Video tutorial is below, which I find to be more helpful than a written recipe, but you now have both!!! You’re welcome again!!!
|2tsp dijon mustard|
|1small red onion (or shallot, sweet onion or white onion)|
|1 1/2cups spinach|
Season a skillet with olive oil and heat over medium high heat.
Add the red onions and sauté for 2 minutes, until softened.
Add the chickpeas and a little more olive oil for moisture (if necessary.) Lower the heat to medium. Add a spoonful of dijon mustard and a sprinkle of salt. Mix until the chickpeas are fully coated in the mustard and continue to sauté for 5 minutes, until slightly crispy.
Set the heat to low and add the spinach to the pan. Mix until wilted and still bright green. Remove the mixture from the heat immediately.
Plate and top with fresh cracked black pepper and fresh parsley. Serve immediately.
This has become my favorite recipe this quarantine! It is such an easy recipe to whip up and makes the perfect lunch or side for dinner! Another one of her great recipes that has become a regular in our house 🙂
soooooo quick, easy, and versatile! absolutely love this dish!
Love this delicious vegetarian option for a quick lunch or light dinner 🙂 Added some kale and feta to mine and it hit the SPOT after a weekend of indulgence.
I used white onion instead of red (because quarantine) and it still worked so well! 10/10 recommend for an easy weeknight meal. And when you’re finished you feel healthy but satisfied!
I tried this dish the other night because I am trying to make a meatless meal one night a week! My husband who is VERY picky absolutely loved it SO much & it will definitely be a staple in our household!! So easy, healthy & DELICIOUS!
This recipe is literally SO EASY and so delicious! Not to mention it is super quick to whip up and also veryyy budget friendly and filling. YOU CAN’T GO WRONG WITH DIJON CHICKPEAS!
These have become a go-to snack/lunch for me during quarantine and it’s so easy and tasty! I can get it together in minutes while I”m working from home and they keep me satisfied all afternoon.
This is another easy and yummy recipe! I will now be adding chickpeas as a staple easy weeknight meal. Skyler brings a refreshing millennial perspective to her recipes that as a fellow millennial and a current resident physician wanting healthy flavorful food fast, I very much so appreciate.
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Such a simple and easy recipe but SO GOOD. Have tried using shallots and regular onion highly recommended getting shallots for this.