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Recipes with Chickpeas

Chickpea Chocolate Chip Cookies

Add to ❤ Favorites Naturally sweetened, soft, chewy and easy to make. With hints of coffee and cinnamon, and sugar free chocolate chips, they are a great alternative to store bought cookies. Ingredients for 15 servings 1 400 gram / 15oz can chickpeas1 cup Almond meal½ cup Natural peanut butter½ cup sugar free chocolate chips½ cup granulated sweetener that measures like sugar2 teaspoons Instant coffee – cooled1 teaspoon Ground cinnamon¼ teaspoon salt1 teaspoon baking powder½ teaspoon baking soda Read the Instructions here

Mediterranean Kale Salad with Hummus Dressing

Add to ❤ Favorites Mediterranean Kale Salad with chickpeas, tomatoes, cucumber, red pepper, artichoke hearts, olives, feta cheese, pita chips and a simple hummus dressing. This simple and healthy salad is great as a side dish or main dish. Ingredients for 4 servings FOR THE HUMMUS DRESSING: 1/3 cup Sabra Classic Hummus 2 tablespoons extra virgin olive oil 1 tablespoon lemon juice 1 tablespoon balsamic vinegar 1-2 teaspoons water, depending on how thick you like it Salt and black pepper, to taste FOR THE SALAD: 1 large bunch kale, ribs removed and finely chopped (I use Lacinato, dinosaur kale) 1 (14 oz) can chickpeas, rinsed and drained 1 cup halved grape tomatoes 1 red bell pepper, seeds removed and chopped 1/2 cup chopped cucumber 1/2 cup chopped artichoke hearts 1/3 cup pitted kalamata olives 1/4 cup crumbled feta cheese 1/2 cup pita chips 2 tablespoons chopped fresh basil Read the Instructions here  

Roasted Buckwheat Salad

Add to ❤ Favorites Ingredients for 4 servings 16 oz. roasted buckwheat groats 1 medium sized red onion – sliced thin 3 stalks celery – sliced thin 29 oz. can of chickpeas – rinsed and drained ½ cup of Italian parsley – chopped 1 jalapeño – sliced thin Salt Black pepper ¼ cup olive oil Juice of 2 fresh lemons ¼ cup of honey Read the Instructions here  

Farro Salad and Spiced Tahini Dressing

Add to ❤ Favorites Ingredients for 5 servings Za’atar Spiced Tahini Dressing 1 tsp Za’atar ½ cup tahini ⅓ cup water (adding more IF needed) 3 tablespoons fresh lemon juice 1 clove garlic, minced 1 tablespoon olive oil ¾ teaspoon kosher salt Black pepper to taste Dukkah ½ cup shelled unsalted pistachios 2 tsp cumin seeds 2 tsp coriander seeds 2 Tbs sesame seeds ½ tsp kosher salt Beet Hummus 1 small roasted beet 15 oz can chickpeas, drained and rinsed 1 garlic clove, minced zest of 1 lemon juice of ½ lemon ¼ cup olive oil salt pepper top with a few dashes za’atar Farro, Carrots & Arugula 1 cup dry farro, yields 3.5 cups cooked 2 lb carrots (about 4 whole carrots per serving depending on size), cut into even strips 1 Tbs olive oil kosher salt and pepper 5 oz baby arugula, divided between bowls Read the Instructions here  

Roasted Cauliflower Salad with Lemon Tahini Dressing

Add to ❤ Favorites I think this combination of roasted cauliflower, sweet red onions, spiced chickpeas, and tangy lemon tahini dressing might be my favorite yet! Ingredients for 4 servings 1 head cauliflower ½ red onion 2 Tbsp olive oil Salt and Pepper to taste ½ bunch parsley LEMON TAHINI DRESSING ⅓ cup tahini ⅓ cup water ¼ cup lemon juice 2 cloves garlic, minced ½ tsp cumin ¼ tsp cayenne ¼ tsp salt SPICED CHICKPEAS 15oz. can chickpeas 1 Tbsp olive oil ½ tsp smoked paprika ¼ tsp garlic powder ⅛ tsp cayenne Salt and Pepper to taste Read the Instructions here  

Buffalo Chickpea Salad

Add to ❤ Favorites Crispy roasted chickpeas kissed with buffalo sauce and tossed with a big green salad for a super-tasty lunch or dinner! Ingredients for 2-4 servings 1 (15 ounce) can of chickpeas 1 TBSP avocado oil 1/4-1/2 tsp sea salt, to taste 1/4-1/2 tsp paprika 1/8 tsp turmeric, optional a pinch of cayenne pepper for extra heat, if desired 2-3 TBSP Frank’s Red Hot sauce ( used 3) 1 TBSP unsalted butter, melted FOR THE SALAD: 5 oz salad greens: arugula + romaine 1 bell pepper (any color) chopped 1-2 cups chopped/sliced tomato plus all your favorite salad toppings and mix-ins – have fun! DRESSING OPTIONS: Ranch Blue Cheese Olive Oil + Vinegar Read the Instructions here  

Whole Wheat Couscous and Chickpea Tabbouleh

Add to ❤ Favorites Ingredients for 8 servings 1 cup uncooked whole wheat pearl couscous 2 15-ounce cans chickpeas, drained and rinsed 2 small English cucumbers, seeded and chopped 1 pint grape tomatoes, halved 2 green onions, sliced 1 garlic clove, minced 1/2 cup chopped fresh parsley 1/2 cup chopped fresh basil (or mint) Zest and juice of 1 large lemon 1/4 cup extra virgin olive oil 1/2 teaspoon salt 1/4 teaspoon pepper Read the Instructions here  

Chickpea Noodle Soup

Add to ❤ Favorites Ingredients for 3 servings 1 tablespoon olive oil 1 large onion, diced 4 cloves garlic, minced 3 stalks celery, chopped 2 carrots, chopped 2 sprigs thyme 1 teaspoon ground coriander 1 teaspoon Italian seasoning 1/4 teaspoon ground turmeric 1 teaspoon nutritional yeast flakes, (optional) 1 14-ounce can of chickpeas, drained 4 cups water, or vegetable broth (I used water) 1/4 cup coconut milk 4 ounces gluten-free pasta, (I used Tinkyada Rice Pasta) 2 tablespoons fresh parsley chopped Read the Instructions here  

Garlic-Rosemary Cauliflower Potato Soup

Add to ❤ Favorites This super flavorful and simple soup contains potato, cauliflower, garlic and plenty of smoky-sweet skillet chickpeas on top. Accents of rosemary and pepper. Ingredients for 4 servings Soup: 1 head of cauliflower, organic (medium sized) 1 medium Russet potato, diced (skin on) 3-5 cloves garlic 1 1/2 Tbsp vegan butter (Earth Balance or similar) 4 cups vegetable broth 2-3 Tbsp nutritional yeast 1 bay leaf fresh rosemary salt and black pepper to taste Chickpeas: 1 1/2 cups chickpeas, drained/rinsed 1 Tbsp extra virgin olive oil 2 tsp maple syrup smoked paprika to taste salt and pepper to taste 1-3 tsp nutritional yeast Read the Instructions here  

Spiced Chickpea and Kale Salad with Crispy Flatbread

Add to ❤ Favorites Ingredients 1 tin chickpeas (400g) 1 bunch kale 1/4 cup sultanas 1/4 cup almonds 2 cloves garlic 2 tsp cumin 1 Lebanese flatbread (substitute for soft wraps) 1/2 lemon 2 large mint stalks salt and pepper olive oil Read the Instructions here  

Roast Chickpea Cauliflower Bowl with Preserved Lemon and Mint

Add to ❤ Favorites Ingredients for 6 servings 1.5 (225 grams) cups dried chickpeas, soaked in water overnight. 1 small to medium cauliflower, cut in to florets and roughly chopped 1 cup mint, finely chopped 1/2 red onion, finely diced 2 pieces of preserved lemon (approximate .25 lemon) 1/4 cup (60ml) lemon juice 1 tablespoon (20ml) apple cider vinegar (or to taste) 1/2 cup (125ml) good quality olive oil 1 clove garlic, finely chopped 1 teaspoon rapadura or coconut sugar (or any unprocessed sugar) a good pinch of sea salt 1 teaspoon (5ml) ground cumin 1/2 teaspoon (2.5ml) sumac Read the Instructions here  

Sweet Potato Hummus

Add to ❤ Favorites Homemade hummus with sweet potato mash. Ingredients for 4 servings 600g cooked chickpea 200g mashed sweet potato 4g garlic 6 tablespoon oil 3 tablespoon lemon juice 3 tablespoon reserved water from cooking chickpea 2 tablespoon sesame oil salt 3 tablespoon roasted sesame seeds Read the Instructions here