Source: https://www.sizzlingeats.com/chickpea-salad-with-feta/

Ingredients

• 15.5 ounces chickpeas drained
• 1/4 cup feta cheese
• 1 tbsp lemon juice
• 2 tbsp extra virgin olive oil
• black pepper to taste
• 1/4 cup red pepper chopped
• 1 tsp parsley, fresh chopped

Instructions

1. Drain your canned chickpeas. Save aquafaba if you want.
2. Add chickpeas to a medium sized bowl.
3. Add in chopped pepper, and cheese.
4. Add in lemon juice, parsley, and oil.
5. Toss and chill, or serve immediately.

I wanted a quick and dirty dish of whatever I had in the cupboard. Here is what I did:

• Soften 1 chopped onion in 1 tbsp of olive oil in the bottom of a saucepan.
• Throw in some chopped garlic till it is fragrant, about a minute
• Mix in 1 tsp of curry powder. Cook for a minute or two.
• Drain the liquid from a 15 oz can of diced tomatoes. Mix in 1 tbsp of corn starch in the liquid. Stir until smooth. Add the liquid to the onion mixture. Cook until mixture thickens.
• Add the diced tomatoes and a 15 oz can of garbanzos to the tomato mixture. Cook until warmed through.

This evening I made "curried spinach with chickpeas" from p. 212 of "366 ways…" Tasty. Next time I'll probably spice it up a bit more.

I made this recipe from p. 210 of “366 delicious ways to cook rice, beans, and grains.” I was very pleased with the result. Savory and mild, since I had left out the hot peppers since I was cooking for someone else who had a gentle palate. It's worth making again.