Mediterranean lunch?

Sumac chicken with harrisa chickpeas and courgette?

314 calories

1 large chicken breast coverd in sumac roasted in oven with 1/2 chopped courgette. Fry 1/4 red onion and 1/2 red pepper and add 1/4 tin of chickpeas and 1/2 tbsp of harrisa paste.

This is my go to lunch. Start with your leafy base. Add the flavorful and very low calorie veggies next (cherry tomatoes, peppers, cucumbers, banana peppers), then add whatever protein you like (instant pot shredded chicken with ranch and taco seasonings are my fav) then dollop your healthy fats (hummus and tzatziki most commonly for me) sprinkle some red wine vinegar or lemon juice, another sprinkle of no salt seasoning and voila

mirby410 wrote: »

Hi! Looking for a lunch idea that involves chick peas (or something similar), chicken (or other protein), maybe some avocado or olive oil and some veggies. Thanks!

Cook chicken and any of the veggies that prefer to eat cooked. Dump all of the ingredients listed above except for the olive oil in a bowl. Combine olive oil with vinegar of choice to taste, salt, pepper, and a little Dijon mustard as an emulsifier. Pour over ingredients in bowl. Enjoy.

Chick Pea burger

Ingredients
US Customary
Metric

▢15-ounce can chickpeas, drained and rinsed (1 1/2 cups)
▢1/4 cup chopped small red onion (about 1/2 small red onion)
▢2 cloves garlic, minced
▢1/2 teaspoon ground cumin
▢1/2 teaspoon salt
▢2 tablespoons tahini or peanut butter
▢1/3 cup breadcrumbs
▢1/2 cup chopped cilantro (may also use parsley)
Instructions
In a large bowl, add the drained and rinsed chickpeas. Use a potato masher or fork to mash them until no whole beans remain.
Add the chopped red onion, garlic, cumin, salt, tahini, breadcrumbs and cilantro to the chickpeas, and stir with a large spoon until well combined.
Form into burger shapes, about 3-4 inches wide and 1/2 inch thick.
In a large pan, heat 1/4 cup of oil over medium heat. Carefully place the patties on the pan, and fry for about 4 minutes, then flip and cook for another 3-4 minutes until golden brown. Alternatively, you could bake the burgers at 350 degrees for 15 minutes, then flip and bake for 15 more minutes.
Remove from the pan and place on a paper towel lined plate.
Serve immediately on buns with toppings of choice. I went with vegan mayo, arugula, tomatoes
and red onion slices. Enjoy!

This is a fabulous salad that holds well in the fridge for a few days and is great for a snack while you're standing with the fridge door open wondering what to cook for dinner.

Its from The Flavor Equation by Nik Sharma

Chickpea Salad with Date and Tamarind Dressing
A make-ahead chickpea salad filled with fresh vegetables and a sweet and
sour date and tamarind dressing.
Yield: 2-4 servings
Ingredients
For the dressing
¼ cup date syrup
1 tbsp tamarind paste
1 tbsp fresh lime juice
1 tsp ground ginger
sea salt, to taste
For the chickpea salad
1 (15.5 oz) can chickpeas, drained and rinsed
1 cucumber, diced
1 shallot, minced
1 cup cherry tomatoes, halved
2 tbsp fresh dill leaves, minced
2 tbsp fresh mint leaves, thinly sliced
2 tbsp olive oil
1 tsp Aleppo pepper flakes
½ tsp amchur powder
½ tsp coarsely ground black pepper
sea salt, to taste
Instructions
For the dressing
1. In a medium bowl, whisk together the date syrup, tamarind paste, lime juice, and ginger. Season to taste
with salt. Set aside while you prepare the rest of the salad or store in the refrigerator for up to 1 week.
For the chickpea salad
1. In a large bowl, toss together the chickpeas, cucumber, shallot, cherry tomatoes, dill, mint, olive oil,
pepper flakes, amchur, and black pepper. Toss with 2 tbsp of the dressing, then season to taste with salt.
Add more dressing as desired.
Notes
Recipe from The Flavor Equation

skuhnell wrote: »

This looks delicious!

I have been wanting to try to incorporate more Mediterranean dishes into my routine - I may need to try this one!