A grain salad that tastes better warm; the shelf holds most of it already mixed. All you need to do is roast some chickpeas from the staples to make it a full dinner, giving you something with substance and texture in under twenty minutes.

Serves 2. 25 minutes, 8 at the stove.

About 1130 calories a serving, 54 g protein, 171 g carbohydrate, 29 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 400°F [200°C]. Drain and rinse one 15-ounce can of chickpeas and pat dry with paper towels. Toss them in a bowl with 1 tablespoon of oil, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper until coated.
2. Spread the chickpeas on a baking sheet in a single layer and roast them until golden and crispy, stirring halfway through, about 15 to 18 minutes.16 min
3. While the chickpeas roast, tip the kale quinoa salad into a large bowl and warm it gently over medium heat in a dry pan, stirring occasionally, until it is heated through, about 4 to 5 minutes; you can warm it in the microwave instead if you prefer.
4. Pour the warm salad onto a serving plate or two bowls and scatter the roasted chickpeas over the top just before serving.

Note Swap the chickpeas for cannellini beans or white beans if that is what you have. Leftovers keep covered in the fridge for three days; reheat gently or serve at room temperature. Serve with a wedge of lemon and crusty bread if you have it, or add a fried egg to each bowl for more richness.