The good news for you and your lunch routine is this recipe is two salads in one: Make a double batch of the curried chickpeas, inspired by a dish at Joan’s on Third in Los Angeles, and eat some on their own for lunch. Yes, you can use canned chickpeas. Yes, it comes together in 10 minutes. Then, on day two, add half to this salad, a strange but good mix-up of kale, cheddar (we used <a href="http://f52.co/2dPghJ4">Tillamook Sharp Cheddar</a>), grapes, and curry. If you’re skeptical of this flavor combination, trust us: It’s one that Food52 super user Emily Connor spotted at a bistro in Paris, so obviously it’s good.

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