Slide Meals

3-day slide meal plan · Protein: chickpeas

Days: 3
Protein: chickpeas
Budget:

$$—
Difficulty:

🍳🍳—

---

Explore the versatility of chickpeas in this 3-day culinary adventure with minimal prep and maximum flavor.

Slide Chain

• Day 1: Chickpea Salad with Lemon Dressing

• Day 2: Chickpea and Spinach Curry

• Day 3: Chickpea Pita Pockets

• Combined Shopping List

---

Day 1: Chickpea Salad with Lemon Dressing

Ingredients

Salad

• 2 cans chickpeas, drained and rinsed

• 1 onion, chopped

• 2 tomatoes, diced

• 1 cucumber, diced

• 1 red bell pepper, diced

• 2 carrots, grated

• 1/2 cup parsley, chopped

Dressing

• 1/2 cup olive oil

• 1 lemon, juiced

• 2 garlic cloves, minced

• 1 tsp cumin

• salt and pepper to taste

Directions

1. In a large bowl, combine chickpeas, onion, tomatoes, cucumber, bell pepper, carrots, and parsley.

2. In a small bowl, whisk together olive oil, lemon juice, garlic, cumin, salt, and pepper.

3. Pour dressing over salad and toss to coat. Reserve 1/3 of the salad for the next day.

Cook’s Notes:

This refreshing salad is perfect for a light dinner. Reserve a portion for tomorrow’s wrap.

---

Day 2: Chickpea and Spinach Curry

Ingredients

Curry

• 1 onion, chopped

• 3 garlic cloves, minced

• 1 can chickpeas, drained and rinsed

• 2 cups spinach

• 1 tomato, diced

• 1 cup yogurt

• 2 tsp curry powder

• salt and pepper to taste

Rice

• 1 cup rice

• 2 cups water

• salt to taste

Directions

1. Cook rice according to package instructions.

2. In a large pan, heat olive oil over medium heat. Add onion and garlic, sauté until onion is translucent.

3. Add chickpeas, spinach, and tomato to the pan. Cook until spinach is wilted.

4. Stir in yogurt, curry powder, salt, and pepper. Simmer for 5 minutes.

5. Serve curry over rice. Reserve 1/3 of the curry for the next day.

Cook’s Notes:

A hearty curry that’s even better the next day. Save a portion for tomorrow’s pita stuffing.

---

Day 3: Chickpea Pita Pockets

Ingredients

Pita Filling

• Reserved chickpea salad

• Reserved chickpea curry

• 6 pita bread

Garnish

• 1/2 cup parsley, chopped

• 1 lemon, cut into wedges

Directions

1. Warm pita bread in the oven or on a skillet.

2. Mix reserved chickpea salad and curry together.

3. Stuff each pita with the chickpea mixture.

4. Garnish with parsley and lemon wedges. Serve immediately.

Cook’s Notes:

These pita pockets are a delicious way to use up leftovers from the previous days.

---

Combined Shopping List

Quantities shown are totals for the whole plan.

• chickpeas — 3 cans

• onion — 2

• garlic — 5 cloves

• tomato — 4

• cucumber — 1

• red bell pepper — 1

• carrot — 2

• spinach — 2 cups

• lemon — 2

• olive oil — 1 cup

• cumin — 2 tsp

• coriander — 1 tsp

• salt — to taste

• black pepper — to taste

• yogurt — 1 cup

• curry powder — 2 tsp

• rice — 2 cups

• pita bread — 6 pieces

• parsley — 1 bunch

---

Final Notes

Enjoy these chickpea delights with minimal effort and maximum taste!