All things chickpea
quzzdragon
Posts: 140 Member
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?
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?
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Replies
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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.0 -
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..0 -
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.0
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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.
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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
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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.
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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 herbs0 -
Salt and vinegar is delicious flavoring for the roasted chickpeas for snack!! I've also done balsamic vinegar.0
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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?0 -
Falafel! If you have a food processor and plan ahead (to soak the beans), it's an incredibly easy (and cheap) meal.0
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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-1374730 -
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
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I love this super simple Chana Saag and it freezes well.0
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Thanks for the chana saag recipe and website - will explore more later.0
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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/0 -
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.
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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
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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 taste0 -
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! 0 -
Oh my god guys! I just discovered so much deliciousness! I always make my own hummus and usually just use chickpeas from the can. Well for the first time I used dried chickpeas because I heard they make better hummus. Holy heavenly hummus they were right! It is so unbelievably smooth and creamy. Ugh! I'm doing my happy hummus dance!0
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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.
$0.99 for a can is way too expensive on a regular basis, especially when buying them dry and soaking them is easy and so much cheaper.
I buy big bags of them for cheap, cook them in the slow cooker (no soaking required) and then freeze them in 1 and 2 cup portions.
Side note, recently have been getting into chick pea flour.
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@punkrockgoth Where do you buy chick pea flour?! I've been looking for it and can't find it!0
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quzzdragon wrote: »@punkrockgoth Where do you buy chick pea flour?! I've been looking for it and can't find it!
Indian section of the grocery store! It's also called gram flour, besan flour or chana flour. I found a huge bag at a nearby ethnic foods store and it was dirt cheap!0 -
I made roasted chick peas, onions and cauliflower... A little olive oil and whatever seasoning you like, I used seasoned salt, crushed red pepper, paprika, garlic powder and a bit of curry powder... It was good!0
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Bought a big bag of frozen green chickpeas at Costco...hadn't seen them before. Perfect to add to a salad.0
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How does everyone store their roasted chick peas? I'd like to make a big batch and keep them in a jar to use thruought the week. Would I need to refrigerate them or just keep in pantry?0
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Thank you for this thread!!! I love chickpeas
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I love stewed chickpeas. I make a big batch and eat for a couple of days.
2 can of chickpeas
2 tomatoes diced
1 Serrano pepper minced or sliced
2-3 cloves of garlic
2-3 tbsp of cilantro (added in the end)
Salt and pepper to taste
Add all ingredients minus the cilantro in a saucepan and boil. Then turn down to stew for a bit. At the end add the cilantro.
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