When it comes to making healthy meals, it’s all about the flavor. The reason I’m often hesitant to make a salad is the amount of work it takes to cut all the vegetables often comes with little gain in the flavor department. Luckily, Amanda Maguire has the answer. Maguire runs the Boston food blog Pickles & Honey, and her suggestion for the college crowd is a chickpea scramble with sweet potato salsa and garlicky kale.
This dish brings together a variety of flavors and consistencies to make this salad taste like a decadent treat. For those who love hummus (and really, who doesn’t?), it’s easy to enjoy the chickpea base. Then add the superfoods: kale and avocado make the dish satisfying as well as delicious. And the salsa? That’s healthy too. Lentils and yep, more kale, come together as a dressing on this healthy dinner that’s easy for a busy college student.
Maguire is an expert when it comes to sharing healthy meals. As a culinary nutrition expert, she uses Pickles & Honey to share plant-based recipes that will make people healthier and happier. Maguire spent her twenties working up the corporate ladder and eventually moving to San Francisco. However, this change made her realize what matters most to her. This brought Maguire back to Boston, where she now spends her time working on healthy recipes.
Her chickpea scramble is ideal for college students, because minimal cooking is needed. Prep time is only 20 minutes, and then this dinner is ready to go.
There will be some creative ingredients you’ll need before you get scrambling. Here’s what you’ll have to pick up (with approximate prices):
For the chickpea scramble:
15 ounces cooked chickpeas (50 cents/can)
2 teaspoons extra virgin olive oil ($4/bottle)
½ small red onion, chopped ($1)
juice of ½ lemon ($2)
2 tablespoons nutritional yeast ($7/bottle)
¼ teaspoon ground turmeric ($2/bottle)
¼ teaspoon smoked paprika ($4/bottle)
For the garlicky kale:
2-3 cloves garlic, minced ($2)
1 bunch kale ($3)
For the topping:
1 jar Yummy Yammy Sweet Potato Salsa (or some other salsa alternative) ($5-$8/jar)
1 medium avocado, sliced ($2)
fresh cilantro, chopped (50 cents/bunch)
1. Mash the chickpeas in a medium bowl with a fork or potato masher. Maguire suggests leaving a couple whole for texture.
2. Heat a large sautée pan over medium heat. Add the onion, and sauté it for 5 to 7 minutes, or until translucent.
3. While the onion is cooking, heat a second large sautée pan over medium heat for the garlicky kale.
4. Once heated, add the 2 teaspoons of olive oil and minced garlic, and cook until the garlic is golden (1-2 minutes).
5. Add the kale and stir to coat the greens. You can cover the pan for a minute or two to help steam the greens if you like. Continue to stir every so often until the kale cooks down (about 5 minutes).
6. Add salt to taste, then turn the heat to low while you cook the chickpeas.
7. Once the onions for the scramble are cooked, add in the mashed chickpeas and cook for 4-5 minutes without stirring so that they brown.
8. Stir and cook them for an additional 1-2 minutes, then mix in the lemon juice, water (if the chickpeas need a bit more liquid), nutritional yeast, turmeric, smoked paprika, and a few pinches of sea salt to taste.
9. To serve, plate the chickpea scramble atop the garlicky kale. Top with a generous spoonful (or two) of the Moroccan sweet potato salsa, sliced avocado, and some chopped cilantro.
Although it’s not as cheap as some other recipes, this scramble is about as healthy, easy, and satisfying as it gets. The shopping list includes good staple spices you can use again try new dishes . . . or you might like the chick pea scramble so much you keep on making it.
Let us know what you think of the recipe! Tweet pictures and reviews @BeWellBoston.