Have you ever felt closterfobic in your own kitchen? I buy random ingredients to make recipes or new dishes all the time. Sometimes the dish works out great and I use up all my ingredients, sometimes not… and they end up haunting my crowded kitchen for a long time
The next few weeks I am on a mission. Find new ways to use ingredients in my kitchen… Week one has been good so far, I made a vegan pineapple upside down cake which I promise to share with you soon. I also made brussel sprouts au gratin which I’m still working on and todays Roasted Chickpea and Edamame Cilantro Salad.
On the not so perfect side I tried using a bag of dried giant corn for corn chowder. Wasn’t horrible but it wasn’t the chowder consistently I was going for, my first soup fail! I am also in the process of trying to make homemade sprinkles… yes you too can use that random bottle of vodka in your freezer to make colorful treats. So far it hasn’t worked out for me but I’ll figure it out at some point.
Luckily the recipe I’m sharing with you today was a huge success. It takes about 15 minutes to throw together. I loosely call it a salad because it’s more like a bean “salad”. It is so good that I literally had to force myself to stop eating it so I would have leftovers for lunch this week. There are a few ingredients that are must haves in the recipe and a few that you can use interchangeably, with the goal of using up random ingredients in your kitchen.
Must Haves: Apple Cider Vinegar, Chickpeas, Tahini and Cilantro
Interchangeables: Edamame (any bean will work), Brown sugar (white sugar, agave any sweetener), Olive Oil (sesame oil would taste yummy!) and Lemon Juice (lime or orange juice will work too!)
To make this “salad” you start by roasted chickpeas lightly coated in apple cider vinegar and brown sugar in a skillet. Then you dry roast edamame in that same skillet while you finely chop a handful of cilantro. Toss all the ingredients together and enjoy it as a quick and easy protein packed side dish, sandwich or salad topping.
Roasted Chickpea and Edamade Cilantro Salad- Vegan
1 Can of Drained and Rinsed Chickpeas
1 Cup Frozen Shelled Edamame
1 Handful of Finely Chopped Cilantro
1 Teaspoon Apple Cider Vinegar
2 Teaspoons Brown Sugar
1 Tablespoon Olive Oil
2 Tablespoons Lemon Juice
1 Teaspoon Tahini
1/2 Teaspoon Cumin
1) Coat the rinsed chickpeas with the apple cider vinegar and brown sugar. Roast for about 5-8 minutes in a skillet on medium heat until they start to smell nice and fragrant with a slightly brown color on the outside.
2) Next in the same skillet roast the frozen edamame. While this cooks finely chop the cilantro. The edamame will take about 5 minutes, until the sides get that nice charred look.
3) In a medium size glass bowl combine your roasted beans with the cilantro and the rest of your ingredients. Mix with a fork.
Store the salad in your fridge in an airtight container for up to 3 days, but I doubt it last that long!
I ate some of the roasted chickpea and edamame cilantro salad today for lunch on a bed of mixed greens. SOOOO Good!
I really love the way the sweet apple cider vinegar and brown sugar mixes with the cilantro. I really must try to use more apple cider vinegar in my recipes.
Have you ever done a kitchen clean out? What ingredients did you have trouble using?