A simple Thanksgiving side dish that only takes a handful of ingredients and a few minutes to prepare.

Skillet Chickpeas and Greens (Vegan)

Skillet Chickpeas and Greens (Vegan) | Millennial-Kitchen.com

For the chickpeas
1 can chickpeas, drained and rinsed
1T dijon mustard
1T soy sauce, or gluten-free tamari

Combine chickpeas, dijon mustard and soy sauce in a large skillet over medium heat.
Stir constantly until chickpeas absorb liquid, about five minutes.
Serve with greens, on a salad or with grains.

For the kale
1 bunch kale, rinsed and torn into 1 inch pieces
1/2 onion, diced
2 garlic cloves, minced
1 tablespoon olive oil

Add onion with a few tablespoons of water to a sauce pan over medium heat, and simmer until onions begin to turn translucent. About 3-5 minutes.
Add minced garlic and continue to cook another 2-3 minutes, adding more water if necessary to keep from sticking.
Add kale and olive oil, stirring occasionally until kale turns bright green and begins to wilt, about five minutes.
Serve as a side dish, or add chickpeas or grains to make a full meal.



I discovered my love of vegan cooking and all things food when I got my first kitchen during my sophomore year of college, so all of the recipes I share are designed to be made in a hurry and on a dime. Although I like to occasionally try adventurous and crazy new recipes, most of my cooking celebrates minimalism and uses five ingredients or less.

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