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–+ servings

Dijon Chickpeas

Crispy, creamy dijon chickpeas with red onions and fresh parsley. This vegan and gluten-free dish takes 10 minutes and is great as a side, main course or even a taco filling in a charred corn tortilla.
Print Recipe
Course Appetizer, Main Course, Side Dish
Cuisine American, Gluten-Free, Vegan
Servings 1

Ingredients
  

  • 1 can chickpeas washed and drained
  • 2 tsp dijon mustard You do not need to measure, and can just throw a spoonful in. However, if you want specifics, 2 tsps is a safe bet.
  • 1 small red onion (or shallot, sweet onion or white onion) sliced
  • 1 1/2 cups spinach washed and dried
  • Olive oil for pan and seasoning
  • Salt to taste
  • Pepper to taste
  • Fresh parsley for topping

Instructions
 

  • 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.
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