Chickpeas

Besides the obvious hummus, they are a delicious way to add protein to just about any type of salad.

Drain liquid and put on cookie sheet turn oven to 450 sprinkle with garlic salt, chili powder (any type of dried spice you like for the flavor) dried ranch packets roast in oven for 40 mins shaking the sheet to rotate them about every 10 mins. High protien tasty on the go snack similar to flavor roasted peanuts

Bump! Thanks, I love them on my salads, but never thought of this.

My husband actually saw a Modern Marvels topic on Beans and asked me to make Falafel. I found this recipe to try: http://familyfun.go.com/recipes/falafel-687262/ We're having it Friday night.

Very simply curry.

dice onion, lightly fry in olive oil, add curry powder (or spice as you see fit), dice carrot, celery and green beans (or cut more chunky, doesn't matter) not too many though, let's say, one carrot, one celery, 50g of green beans, add these to the onions and lightly fry, add some water (enough to simmer for 20 mins), slice and add a tomato, or maybe 3 (tomato makes it taste amazing). Add chickpeas, presuming 1 can, or one cup (pre soaked over night).

Execute 20 minute simmer, serve with rice and raita mmmmmmmmmmmmmmmmmmmmmmmmmmmmm

(Good luck getting the proportions of veg to spice right, my mum always eyeballed this stuff, I've gone gung ho with the veg before and added too many, definitely detracts from the taste, should be safe with the one and one thing).

http://under400.tumblr.com/post/3951385299/chickpea-burgers-1-carrot-medium-size-grated

Super easy chickpea burgers, I love these and you can add pretty much anything you want to them, its a good base

My lazy chickpea recipe:

Open can drain, dump in bowl.
Add fresh salsa.
Voila, salad.

Do they really taste toasted? I've wanted to make these but am skeptical.

I make Chick pea salad..
some bell peppers/ red onion/ cucumber/ roasted red peppers/ cilantro/ garlic/dill/ vinegar/oilve oil/salt & pepper
it comes out so yummy! you could use whatever veggies you have in the fridge. everyone i gave some too loved it!

Try the recipe on the blog Chocolate Covered Katie for Chickpea Blondies. Its a take-off of the black bean brownie... but in my opinion its 100000x better!!!

Aubergine Hummus
This is an awesome combination of Baba Ganoush and Regular Hummus. It is fantastic as a dip, or spread on some brown bread or a wholemeal pitta with spinach and sundried tomatoes.

Aubergine Hummus
Serves: 8

1 aubergine
1 garlic clove
1/4 tsp salt
2 tbsp lemon juice
2g cumin
200g chickpeas, dried
1 tbsp olive oil
1 chicken/veggie stock cube

Soak the chickpeas in water overnight
Then cook them in the same water with the stock cube added in for 20 mins.
Roast the aubergine until the skin is blackened. When it is cooled you can just peel off the skin and the flesh will be mostly mashable.
Mash the aubergine with the crushed garlic, salt, cumin, lemon juice and olive oil.
Drain the chick peas but reserve the water.
Add the chickpeas to the aubergine mixture with a little of the reserved water and blitz with a hand blender. Add a little more water if it is too thick, but not too much.

It makes 8 large (100g) portions, but you could stretch it out further.

123 calories per serving, 3.4g F, 0.4g SF, 19.1 C, 4.1g S, 6.4g Fb, 5.6g P




Chickpea and Bulgur Salad with a Sweet Yoghurt Dressing
Serves: 3

Bulgur
3/4 cup bulgur (wholegrain)
240 g chick peas
1 cube vegetable stock
2 cloves garlic
2 g paprika
2 g turmeric
2 g basil
1/2 onion
3 mushrooms
1/4 courgette
Dressing
100 g yoghurt, plain low fat
1 tsp balsamic vinegar
1 pinch salt
2g garlic powder
2 g basil
1 tsp honey
Salad
2 cups lettuce
1 carrot
1/3 yellow pepper 1/2 red pepper
1/2 tomato
50 g sweetcorn

Dice the vegetables and dry fry or fry with a little water, and the herbs until golden brown.
Boil the bulgur wheat with the chickpeas and stock cube for 15-20 minutes.
Mix the dressing and keep in the fridge until ready.
When the bulgur and chickpeas are done, drain them well and then pour into the frying pan with the veggies and mix well.
Serve the salad on the bottom and cover with a serving of the bulgur mix, drizzled with some of the dressing,

310 calories per serving, 2.7g F, 0.6g SF, 62.8g C, 9.2g S, 13.2g Fb, 13.0g P


Chickpea and Spinach Curry
Serves: 3
240g chick peas, canned, drained weight (basically one tin)
400g tomatoes, canned
100g spinach
8 mushrooms
1 onion
2g yellow mustard seeds
5g paprika
5g cumin
2g ginger
2g garam masala
3 cloves garlic
1 tbsp olive oil
1/2 tsp salt
1g pepper
1 small red pepper
1 small green pepper
2 small yellow pepper

Heat the oil in the bottom of a large pan.
Add the mustard seeds on low temperature
When the mustard seeds start to pop add in the sliced onions garlic and ginger with a little water.
When the onions soften add in the mushrooms and peppers.
Add in the spices and herbs and cover for 5 mins until all the veg is soft.
Add in the chickpeas and cover for 5 more mins.
Add in the chopped tomatoes and stir well.
After 5 or so mins add the spinach (about 6/7 lumps frozen).
Mix the spinach in so its covered by the sauce.
Cover it up but keep stirring every few mins.
It can be served as soon as the spinach is cooked (i.e. not frozen in big lumps, but flavour intensifies the longer you simmer it for.
It may need simmering without the lid to reduce the wateriness of the sauce.

240 calories per serving, 7.4g F, 0.9g SF, 38.2 C, 8g S, 9.5 Fb, 9.8g P

Drain liquid and put on cookie sheet turn oven to 450 sprinkle with garlic salt, chili powder (any type of dried spice you like for the flavor) dried ranch packets roast in oven for 40 mins shaking the sheet to rotate them about every 10 mins. High protien tasty on the go snack similar to flavor roasted peanuts

This is a great recipe! I love it! X

Just came here to post these - made them yesterday and YUM!

http://chocolatecoveredkatie.com/2011/05/18/chocolate-chip-blondies-and-theyre-good-for-you/

Genius Blondies

(makes 15-20 squares)

1 1/2 cups chickpeas or white beans (1 can, drained and rinsed) (250g after draining)
3/4 tsp baking powder
1/8 tsp baking soda
heaping 1/8 tsp salt
3/4 cup brown sugar* (See note below)
1-2 tsp vanilla extract
1/4 cup ground flax (20g) (see nutrition-info link below, for substitution ideas)
1/4 cup peanut butter (or other fat source) (see nutrition-info link below, for lower-cal options)
optional: 1/3 cup chocolate chips (Not “optional” if you’re CCK!)

Preheat oven to 350 degrees. Blend all ingredients (except chips) until very smooth in a food processor (not a blender). Mix in chips, and scoop into a greased (or tinfoil-lined) 8×8 pan. Bake for 38-40 minutes. You want the blondies to look a little undercooked when you take them out, because they’ll firm up as they cool, and you don’t want them to get hard.

Click to see the blondies’ Calories and Nutrition Info.

*I also made a batch using stevia, which I thought were delicious! But my friends informed me they tasted like bars of soap. Therefore, I’ll keep making the stevia version, but just for myself… a tray of blondies all to oneself is never a bad thing! (Edit: commenters have had success with subbing some of the sugar for stevia, with xylitol, with evaporated cane juice, with banana, etc. Please feel free to try any of the ideas people have left. But don’t be upset with me if the experiments don’t work out well. I can only vouch for the results if you make the recipe as written!)

bump

I was going to add the Chocolate Covered Katie website because I had read the chickpea-blondie recipe but hadn't tried it yet... but someone already had it!

Thanks for posting this topic!

You can roast them!

Or what I do..

Open a can - drain the liquid.
Place in a container.
Drizzle olive oil and white vinegar (or even balsamic).
Dice up a green onion.
Spice how you like it.. I just sprinkle a bit of pepper and salt....


This sounds AMAZING!! Thanks for sharing

BEST is to let it sit over night in the fridge.. amazing!

YUM!