Friday, April 19
Lemony Pan-Fried Chickpeas and Chard
I squealed with delight when I saw the chard in our Vegetable Husband basket. I love it, and I’m pretty sure if vegetables had a beauty contest, chard would win. Not that I support the objectification of vegetables. Seth ended up cooking this one too – I was busy baking and cleaning from baking for the Vegan Bake Sale the next day. We were raising funds for Atlanta Veg Fest. Don’t worry if you missed it, we’re planning another fun fundraiser soon. Anyway, this recipe is in Color Me Vegan and is a great way to use chard if you’re not sure what to do with it. It’s very easy, especially if you use canned chickpeas. We normally use dry and cook them from scratch, but I was in a hurry, and uh, forgot to do them. What? There were muffins to be made! My sister sent me lemon-flavored salt flakes as part of my birthday gift, which I’d never seen before. Instead of using lemon juice and zest as directed in the recipe, we used that instead. It was really good, but we could’ve used a little bit more. I think the recipe is a little too lemony as written, so I normally reduce the amount of juice I use in it, but that’s just personal preference. We had some corn as a side to complete the vegan trinity: a bean, a green, and a grain.