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Make a big batch of curried chickpeas and quinoa at the beginning of the week.
For a tuna salad, pulse some chickpeas with tahini and Greek yogurt, fold in sliced celery, and add tuna if desired.
For a grain and bean salad, combine sliced carrot, red cabbage, curried chickpeas, quinoa, and dried fruit, dressing with olive oil and lemon juice.
For stuffed mushrooms, scoop grain salad leftovers with spinach and feta into portobello mushrooms and bake.
For ragu, sauté onions, carrots, and chopped mushrooms, add curried chickpeas and canned tomatoes, and serve over polenta.
For taco night, top tortillas with curried chickpeas, roasted sweet potato, cheese, and sliced lettuce.
For chickpea patties, pulse curried chickpeas and sweet potatoes, pan fry, and serve in lettuce cups or pita.
For hummus, blend chickpeas and tahini, and serve with a mezze-inspired plate.