I'm currently taking classes three nights a week and on those evenings I barely have an hour to make and eat dinner. And while I have gone the meal replacement bar route on occasion, those never really satisfy me.
So I'm trying out a few recipes that can be made quickly, from pantry staples, and which taste delicious and fill me up. Here's one I've made a couple times now, from Gordon Ramsay's latest cookbook Healthy Appetite. I really enjoy how the flavours come together at the end -- you have to like chickpeas though, as they're the main ingredient.
Flatbread, feta, and chickpea salad
2 large, thin flatbreads or pita breads
1/2 tsp paprika
4 tbsp olive oil
1 red onion, peeled and thinly sliced
2 garlic cloves, peeled and thinly sliced
1/2 red chile, seeded and minced
14oz can chickpeas, rinsed and drained
generous squeeze of lemon juice
large handful of Italian parsley leaves
sea salt and black pepper
5oz feta cheese
Heat oven to 350F. Split the breads horizontally. Mix the paprika with 2 tbsp olive oil. Brush each piece of bread with the mixture and place on baking sheet. Bake until lightly golden brown and crisp, just 2 to 3 minutes for the flatbreads, 4 to 5 minutes for pita bread.
Meanwhile, heat remaining oil in a pan, add the onion, and cook, stirring, over medium heat for 6-8 minutes until soft. Add the garlic and chile and saute for another minute. Tip in the chickpeas and stir to mix. Squeeze over the lemon juice , add the parsley and season to taste with salt and pepper.
Warm the chickpeas through, then tip into a large bowl and let stand for a few minutes. Crumble over two-thirds of the cheese and toss well. Divide between serving plates and crumble over remaining feta. Break bread into smaller pieces and serve on the side.
Courtesy Healthy Appetite, Gordon Ramsay, 2008
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