Spring Supper: Pan-fried Chickpea Salad

It's finally spring here in the mid-west. The temperatures have been steadily warm enough-- despite that snow we got on Sunday--to force the daffodils & tulips open.


Since my classroom is still stifling hot, I've began digging out my warm-weather clothes...crop pants, shorts, short-sleeved shirts, and sandals. It's time, then, to start shedding my winter weight.

Come on, you all know what I mean. I'm surely not the only one to have put on a pound or five during the colder months. I always bulk up a bit (thanks to many meals of pastas & casseroles, warming breakfasts of eggs, potatoes, & bacon, and endless amounts of red wine & stout beers) once the temperature drops. But, I HAVE to...I live in a drafty, century-old house that generates $300 utility bills even when the thermostat hovers around 66 degrees!

Now, though, it's time to focus on healthier eating...more fresh veggies and less starches. To ease myself out of the winter carb addiction, I like to eat bean and grain (like quinoa) salads. Like this one...

Pan-fried Chickpea Salad
adapted from 101 Cookbooks

1 can chickpeas, drained & rinsed

4 green onions, roughly sliced diagonally
1/2 tablespoon extra-virgin olive oil
1 garlic clove, minced
1 lime
1 package extra-firm tofu, drained & chopped
heaping handful of baby spinach
1/4 cup plain yogurt, drained
1 teaspoon curry powder
1/8 teaspoon salt

• Brown the chickpeas & green onion in about a tablespoon of olive oil (or, like I did, bacon grease). When they are just about done, stir in the spinach & cook just until it's wilted. Transfer to a mixing bowl.
• Cook the tofu cubes & garlic in another tablespoon of oil (grease!) until the tofu is brown and slightly crispy. Add to the chickpeas. Zest the lime over the top. Let the chickpea mixture cool to room temperature.
• Meanwhile, mix the yogurt with the curry powder, salt, & lime juice. Add to the cooled chickpea mixture and stir until well incorporated.