“This is a vegan recipe,” Lakshmi explains in her Instagram video.
“This is a way to get all the protein you need for very little effort.
I’m not sure why it’s so good with just boring ingredients.”
Photo: Lakshmi: Amy Sussman/Getty Images. Recipe photo: KELSEY HANSEN.
To copy this dish, rinse and dry your chickpeas and add them to a big salad bowl.
Then add in lots of chopped red bell pepperchopped to be as small as the chickpeasand chopped chives.
Then dress the ingredients with the juice of 2 lemons and a generous pour of olive oil.
you’re able to determine your dressing ratio to taste.
With your chickpeas tossed, add the baby spinach and massage everything together.
The dressing will help wilt the spinach, no sauteing necessary.
The final step is seasoning with a sprinkle of kosher salt and black peppercornswith a twist.
She recommends enjoying the leftovers cold or serving them over toast, like crostini.
