I was going to make a crass joke re: “quick and easy” but decided it’s probably best to keep it to myself.
My favorite thing to do for meal prep is make huge batches of side dishes that are quick and will hold me over for the next few days. If you can get this out of the way early in the week, it saves tons of time so you’re not making a brand new meal every single day.
First up, roasted chickpeas with mint and feta cheese, thanks to Kalyn’s Kitchen. I made some minor adjustments — mostly, increasing the amount of heat because #Korean.
Preheat your oven to 375 degrees, then whisk together 3 tablespoons of olive oil with 4 grated garlic cloves, 1 teaspoon red pepper flakes, salt, and pepper.
Drain and rinse two 15 oz. cans of chickpeas and rinse them well, then toss the drained chickpeas with the olive oil mixture. Make sure everything is coated and spread them out on an aluminum lined baking sheet.
Throw these in the oven for 15 minutes. In the meantime, chop up at least 3/4 cup of fresh mint, and crumble 1 cup of feta cheese. Once the chickpeas have been removed from the oven and cooled off for a bit, add the mint, feta cheese, salt and pepper, and a squeeze of lemon juice and toss the mixture together.
This whole chickpea + mint + feta cheese + garlic combo is out of this world.
Next, we have blistered shishito peppers. You can find these at Trader Joe’s or any Asian market, and I’m not 100% sure if Safeway or any of those bigger stores carry them. Yes, you can eat the entire pepper whole. They’re very mild and take just a few minutes to blister.
Get an oiled pan super hot. If you have cast iron, this is the time to use it. Add your peppers and move them around constantly, making sure the blister doesn’t turn into a burn.
When they’re just about done I like to add a spoon of soy sauce and fresh cracked pepper to the pan. Remove from the heat once they’ve softened and blistered, this will take just a few minutes. Dig in!