I love “maximum yield, minimum effort” recipes. Not because I don’t want to cook, since I love being in the kitchen, but because there are times when there’s simply no time for lengthy preparations. Yet, I don’t want to eat the same things all the time! These chickpeas with lettuce fall into the “maximum yield, etc.” category. No one will think you just opened a can of chickpeas, I assure you. While, in reality, it’s “almost” exactly like that. A truly very appetizing, nutritious, and wholesome dish, also suitable for those following a vegan diet. Save this recipe because I’m sure you’ll find the right occasion to try it sooner or later.
Other must-try chickpea recipes:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 2 servings
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Chickpeas with Lettuce
- 9 oz canned chickpeas (drained weight)
- Half head lettuce
- Half yellow onion
- 1 clove garlic (small)
- 2 leaves sage
- 1 leaf bay leaf
- 1 sprig rosemary
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Pan
- 1 Colander
Preparation of Chickpeas with Lettuce
Wash the lettuce leaves well, dry them, and cut them into strips. Set aside.
Finely chop the onion together with the garlic clove. I used a manual pull chopper that I find really convenient. If you want to purchase it, you can find it online by clicking HERE.
Drain the chickpeas from their preserving liquid and rinse them thoroughly under running water.
In a pan, heat a drizzle of oil and sauté the onion and garlic mixture together with the sage leaves, rosemary sprig, and bay leaf.
Let it sizzle for a moment, then add the chickpeas to the sauté and season everything with a generous pinch of salt and a hearty grind of black pepper.
Let them absorb the flavors over low heat for 5 minutes, then remove the herbs (sage, rosemary, and bay leaf) and turn off the heat.
Finally, add the lettuce strips and mix well.
Serve the chickpeas with lettuce warm or at room temperature. Enjoy! Paola
