- ½ cup parsley
- 1 clove garlic
- 5 anchovies
- 1 Tbs capers
- 3 Tbs olive oil
- juice of 1 lemon
- 1 can chickpeas
- Put all ingredients except for chickpeas in a food processor and pulse until roughly chopped.
- Mix with chickpeas and enjoy!
Anchovies, an Easy Protein
I know that anchovies aren’t for everyone, they’re a love it or hate it food. But for those of you who love them, they’re a great option to keep around because they’re shelf stable in the jar until you open them and then they last for a while in the fridge after you do. So it’s ready to eat protein at any given time, plus it makes for a great salt substitute in any meal.
To Make it a Three Minute Meal
Does five minutes take too long or do you want to avoid doing dishes altogether? Buy an already made pesto, add anchovies and lemon, and enjoy!
If You Have Extra Time
I love chickpeas as a quick meal option because they’re so hardy but this recipe is BOMB over some roasted cauliflower so if you have 20 minutes to spare, try this one out:
Preheat oven to 425 degrees. Drizzle 1 head of cauliflower, cut into florets, with olive oil and spread out onto a parchment lined baking sheet and roast for 20-25 minutes until golden brown. Toss with sauce and enjoy!
For more info on picking the right canned chickpeas and parchment lined baking sheets, check out this Roasted Chickpea post!