On most Saturdays, I find myself at home alone for lunch. I usually try to go through the fridge and use up leftover ingredients. Sometimes I do something I might never have tried otherwise, and end up loving it! That was the case for this lemon caper spaghetti with chickpeas recipe.
This meal used up leftovers from my shrimp pistachio gremolata pasta dish. I wanted to make a vegan and nut free version, but the dish was lacking protein. Hence, chickpeas. I gave them a quick pan fry like I do in this gyro bowl recipe, and viola! Lunch is served.
When I whip up lunch out of thin air, sometimes I end up with a crazy concoction that is hardly up to standards. In reality, that works. After all, it satisfied my need for sustenance, at least until dinner time.
It’s good to remember sometimes that food doesn’t always have to be fancy or amazing to get the job done. More often, I shoot for balanced. Yes, I could have used a few more veggies in this dish, but all in all, it was both tasty and satisfying.
Variations to the Lemon Caper Spaghetti with Chickpeas:
- Use your favorite protein. I love the way chickpeas fry up in a skillet. They are actually quite flavorful. Any protein source will do, however.
- Add more veggies. If I had them on hand, I might have reached for cabbage or broccoli first. Green peas or charred zucchini would be nice as well.
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Try spaghetti squash for a low carb or gluten free option.
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For people with texture issues, minced the capers so the blend in with the parsley.
- 3 oz whole wheat spaghetti
- ¼ cup onion, diced
- 2 tsp olive oil, divided
- ½ cup cooked chickpeas (rinsed and drained from a can)
- ⅛ tsp each: salt and red pepper flake
- 1 garlic clove, minced
- 3 TBS minced fresh parsley
- 1 TBS capers, with brine
- 1 lemon wedge (~1 TBS lemon juice)
- Cook spaghetti according to package directions. Drain.
- Meanwhile, in a skillet combine 1 tsp olive oil with the onion. Saute until the onion is translucent, about 3 minutes.
- Mix in the chickpeas salt and red pepper flake. Saute for 5 more minutes, or until the chickpeas start to have brown and have caramelized spots on them.
- Mix in garlic, spaghetti and remaining 1 tsp olive oil.
- Transfer to a plate and top with parsley and capers. Squeeze the lemon wedge over top. Serve.
