All things chickpea

quzzdragon

I don't really like beans - EXCEPT chickpeas. They're so simple. So tasty. So healthy. So I wanted to share a few of my favorite chickpea recipes with you wonderful people:

Chickpea Sandwich filling. Needs a bit of spicy brown mustard to give it a little kick, but otherwise tastes a little like tuna fish salad. Definitely a keeper:
http://allrecipes.com/recipe/16715/vegetarian-chickpea-sandwich-filling/

Baked chickpeas. If you're ever craving potato chips, make these bad boys. You can flavor them however you want (not just salt and pepper). I loved lemon pepper, old bay, cayenne, and basically anything else I've tried. Just put your favorite flavors on, bake, and you're set. Just don't forget to dry your chickpeas ahead of time - super important. You do need to give them a drop of olive oil or a quick spray with cooking oil to help the flavoring stick.
http://allrecipes.com/recipe/81548/roasted-chickpeas/

And finally - a great summer hit for large parties - Greek chickpea and couscous salad. Also great with kalamata olives if you're going for an even more Greek feel.
+1 box small couscous (any flavor you prefer, though original works great)
+1 can black olives (drained and halved)
+1 package cherry tomatoes (halved)
+1 package feta cheese
+1 can Garbanzo beans (chickpeas - drained and rinsed)
+ Gazebo Room Greek Dressing to taste (approximately 1/4 - 1/2 cup)
+1 Green onion - sliced as garnish


What's your favorite chickpea dish?

snowflake954

I just made chickpea burgers to freeze and microwave later. They are about 212 calories each.

Ingredients:
Cooked chickpeas, no liquid--500g
bread crumbs 180g
4 eggs
grated cheese 120g
mustard
1 onion
a little celery, parsely, garlic finely chopped
salt and pepper

Mix in a mixer. In preheated oven 350° place a baking sheet lined with parchment paper, with the chickpea mixture on top in patties formed with a spoon. Bake until browned on top. I made 12 big ones with this recipe. Today I'm freezing them for quick meals in the microwave.

JoshuaMcAllister

Has to be crispy roasted chickpeas for snacking at work.

1 tin of chickpeas
3 tbsp of chilli powder
2 tbsp of smoked paprika

Then roast for 30 or until crisp.

So simple to make and not to mentions great for the macros. Lots of variations of this too, I choose to leave out the oil to reduce fat..

elaineamj

You have to pinch off the skin first before your roast them right? I keep wanting to do it but intimidated by the "hassle" of removing the skins.

quzzdragon

elaineamj wrote: »

You have to pinch off the skin first before your roast them right? I keep wanting to do it but intimidated by the "hassle" of removing the skins.

I've done it both ways - with and without the "skin." Removing the skin is a hassle but if you do, they bake a little easier without the skin. You can bake them with it on, though.

Steve_ApexNC

Hummus is my favorite use of chick peas. My second favorite dish (and it is more a meal; just needs a green side) is http://www.bonappetit.com/recipe/roast-chicken-breasts-with-garbanzo-beans-tomatoes-and-paprika

jgnatca

I second the hummus.

http://www.grouprecipes.com/35059/leahs-homemade-authentic-hummus.html

quzzdragon

I tried a bruchetta version of hummus - basically the same ratio of chick peas and tahini, but you add garlic, tomato, and basil. Add them until you get to the desired consistency and flavor.

socajam

I totally agree with you about chick pea, one of the best beans on the market is sold at Trader Joe's @ $0.99 per can and they are organic cooked with sea salt - not as salty as Goya brand.

Chick peas smoothie with frozen banana, sunflower seed butter or cashew butter, organic spring mix and carrot juice - all plant based and very filling
Chick peas scrambled instead of using real eggs
Chick peas and potato curry
Stewed chick peas soaked and then cooked in pressure cooker for 30 minutes with olive oil, red onions, tomatoes, garlic and herbs

hmoss619

Salt and vinegar is delicious flavoring for the roasted chickpeas for snack!! I've also done balsamic vinegar.

Steve_ApexNC

quzzdragon wrote: »

I tried a bruchetta version of hummus - basically the same ratio of chick peas and tahini, but you add garlic, tomato, and basil. Add them until you get to the desired consistency and flavor.

I've played with a lot of different flavors when making Hummus. I have used garlic, roasted pepper, sundried toms, caramelized onions and I don't know what all else. But I tell you, I don't think I would have ever tried basil in there...I gotta ask, how was it?

alfiedn

Falafel! If you have a food processor and plan ahead (to soak the beans), it's an incredibly easy (and cheap) meal.

waterbyrde

The Kitchn has a recipe for a chickpea casserole that's surprisingly good. Flavored with lemon zest and parmesan cheese.

http://www.thekitchn.com/recipe-chickpea-casserole-with-137473

quzzdragon

Steve_ApexNC wrote: »

I've played with a lot of different flavors when making Hummus. I have used garlic, roasted pepper, sundried toms, caramelized onions and I don't know what all else. But I tell you, I don't think I would have ever tried basil in there...I gotta ask, how was it?

It was delicious! Basil, tomato, and garlic - can't go wrong. It was very bruschetta-y

Queenmunchy

I love this super simple Chana Saag and it freezes well.

socajam

Thanks for the chana saag recipe and website - will explore more later.

beersnobgirl

I'm definitely going to have tk try out roasting chickpeas. Balela salad is almost always in my fridge:

Http://allrecipes.com/recipe/218648/balela-salad/

dklibert

Curried Chickpea and Vegetable Stew

2 [16 oz] cans chickpeas, rinsed and drained
1 [14.5 oz] can diced tomatoes, undrained
1/2 [16oz] package of frozen bell pepper and onions stir-fry
1/4 cup water
4 tsp curry powder
1/2 tsp salt
1/8 tsp black pepper
1 [5 or 6 oz] package of fresh baby spinach

Combine first 7 ingredients in a 4 quart slow cooker; stir well. Cover and cook on high for 3-1/2 hours. Add spinach; cover and cook 10 minutes or until spinach wilts. Serve.

4 servings [1-1/4 cups]
NI cal 218/fat 3.7/fiber 10.8

This was very very good!!!! I served it with couscous that I made with chicken broth instead of water.

dklibert

I also like hummus for sandwiches, wraps and salads.

soupspiceeverythingnice.blogspot.com/2015/05/hummus-power-bowls.html


soupspiceeverythingnice.blogspot.com/2015/01/hummus-experiment-3-and-recipe-reviews.html

Toronto6fan

I do chickpea and cauliflower curry as a staple meal in the winter but my fave way to eat chickpeas (other than hummus) is salad.

1 can chickpeas, rinsed and drained
1-2 avocados, pitted, and chopped
1/3 cup chopped fresh cilantro
2 tablespoons green onion (I used red onion)
1/3 cup feta cheese
Juice of 1 lime
Salt and black pepper, to taste

kathyk519

I make a Curry Chickpea Salad for sandwiches (my hubby who hates chickpeas, but loves this will eat it with crackers)

1 can of chickpeas drained and rinsed, and mashed
1 small onion diced
2 celery stalks - chopped
mayo
tumeric
black pepper
curry
cayenne pepper

add everything to a bowl with the mashed chickpeas - from the mayo down, as much or as little as you like to suit your own taste. I love curry, so I add a ton!

I think that I may try a similar recipe this upcoming weekend - except I will try it with some different seasonings, and maybe add hot sauce or wing sauce!