Last year, I reached out with a simple request: Help! What’s on the lunch menu? I felt uninspired, and CoJ commenters provided over 500 fantastic suggestions. To reciprocate, I’d like to share an incredibly easy lunch from my current lineup…
Introducing…a bowl of steamed edamame. Unlike the vegetables in my refrigerator that have seen better days or require oven time, a bag of frozen, shelled edamame is always cheerfully waiting in the freezer for a random weekday lunch.
Edamame is an excellent source of protein and fiber, so I’m not left hungry mere seconds later. While I’m boiling water and letting the edamame steam, I often grab whatever I have on hand in the fridge (cilantro, half a cucumber, carrots, leftover rice), along with a dash of soy sauce, rice vinegar, and sesame oil. However, if I’m pressed for time, haven’t shopped for groceries in ages, or find myself texting while the water heats up, it’s just as satisfying with a sprinkle of flaky salt and chili crunch oil. The perfect accompaniment: rice crackers.
Hetty Lui McKinnon once revealed a straightforward recipe for ginger and cumin spiced edamame. “My freezer is always stocked with two or three or perhaps four bags of edamame beans, just in case the craving hits,” she mentioned. Joanna told me that for years she has been preparing the very simple parmesan, mint, and edamame salad (#35) from Mark Bittman’s collection of 101 picnic ideas. “Don’t forget the lemon,” she texted. Acknowledged!
Regarding easy lunches, I asked Adam Roberts about his current favorites. “Recently, I’ve been making dip salads,” he shared. “If I have a dinner gathering on Wednesday night and I whip up a beet dip with beets and yogurt, the next day I’ll spread some of that dip onto plates and create a salad with beets, apples, pecans, and goat cheese to pile on top of the dip. The same concept applies with hummus and a tomato-onion-cucumber mix or a French onion dip with a wedge salad.”
I must say, Adam’s salad looks like something I would gladly spend too much on at a restaurant. I enjoy the “spread + salad” concept.
So, I ask you, is there a standout in your lunch lineup? I’m also fond of this can of lentils paired with fresh bread from the bakery nearby.
P.S. Three easy weekday lunches and Joanna’s current meal obsession.
(Top photo from Lena Corwin’s home tour. Food photographs by Adam and myself.)
**Title: A Simple Weekly Lunch Recipe I’ve Enjoyed: Chickpea Salad Delight**
When it comes to whipping up a quick, healthy, and tasty lunch, nothing compares to the simplicity and flavor of a Chickpea Salad. This recipe has become a key element in my weekly meal planning, offering a perfect blend of taste, nutrition, and ease. Here’s how you can incorporate this delightful dish into your lunch routine.
**Ingredients:**
– 1 can (15 oz) of chickpeas, drained and rinsed
– 1 cup of cherry tomatoes, halved
– 1 cucumber, diced
– 1/4 red onion, finely chopped
– 1/4 cup of feta cheese, crumbled
– 1/4 cup of fresh parsley, chopped
– 2 tablespoons of olive oil
– 1 tablespoon of lemon juice
– Salt and pepper to taste
**Instructions:**
1. **Prepare the Chickpeas:** Start by draining and rinsing the canned chickpeas under cold water. This helps eliminate excess sodium and enhances their flavor.
2. **Chop the Vegetables:** Dice the cucumber, halve the cherry tomatoes, and finely chop the red onion. These fresh vegetables add a crisp crunch to the salad.
3. **Mix the Ingredients:** In a large bowl, combine the chickpeas, cherry tomatoes, cucumber, red onion, and feta cheese. The feta contributes a creamy texture and tangy flavor that complements the other components.
4. **Add Fresh Herbs:** Stir in the chopped parsley. Fresh herbs like parsley not only boost the flavor but also lend a vibrant green hue to the salad.
5. **Dress the Salad:** Drizzle olive oil and lemon juice over the mixture. Season with salt and pepper according to taste. Toss everything together until the ingredients are well-coated with the dressing.
6. **Serve and Enjoy:** This salad can be served right away or chilled in the refrigerator for an hour to let the flavors meld. It’s ideal as a standalone lunch or as a side dish.
**Why I Love This Recipe:**
– **Quick and Easy:** This salad can be prepared in under 15 minutes, making it perfect for hectic weekdays.
– **Nutritious:** Filled with protein from chickpeas and vitamins from fresh veggies, it’s a healthy option.
– **Versatile:** You can adapt it by including ingredients like avocado, bell peppers, or olives to suit your preferences.
– **Make-Ahead Friendly:** It stores well in the fridge, allowing you to prepare it in advance and enjoy it throughout the week.
Incorporating this Chickpea Salad into your weekly lunch schedule is a wonderful way to enjoy a meal that is both fulfilling and nutritious. Its simplicity and flexibility make it a recipe you’ll be eager to enjoy repeatedly.
