Chickpea Pesto Salad

source

15.5 ounce can chickpeas, rinsed and drained
¼ cup Basil Pesto
3 tablespoons crumbled feta
3 tablespoons diced red onion
2 tablespoons toasted pine nuts or slivered almonds

Mix chickpeas with basil pesto in a small mixing bowl.
Stir in feta cheese,red onion and pine nuts.
Refrigerate for 30 minutes before serving.

Source : Mother Thyme

Lemony Kale Chickpea and Avocado Salad

source

For the Dressing
2 Tbsp Lemon Juice
1 clove Garlic, minced
1/4 tsp Salt
1/8 tsp Black Pepper
1/4 cup Olive Oil

For the Salad
8 cups Kale (1 bag, rinsed and chopped)
1 15 oz can Garbanzo Beans (drained)
1 ripe Avocado, diced


In a medium-sized bowl, combine LEMON JUICE, GARLIC, SALT, and PEPPER; whisk to combine; slowly drizzle OLIVE OIL in and vigorously whisk until creamy.

Pour this over KALE; gently massage vinaigrette into kale until all surfaces are coated and kale has softened.

Gently fold in the CHICKPEAS and AVOCADO; cover and refrigerate until ready to serve.

Source : The Kitchen Girl 

Kale and Chickpea Salad

1 bunch kale, stems removed
2 tablespoons fresh parsley or cilantro or a combination of the two
2 tablespoons olive oil
1 clove garlic, chopped
1 lemon, juiced
1 can chickpeas, rinsed and drained
salt and pepper, to taste
Romano or Parmesan cheese, grated to taste

Put kale, parsley or cilantro olive oil, garlic and lemon juice in a blender or food processor and process until finely chopped. In a bowl, combine the blended mixture with the chickpeas and add salt, pepper and grated cheese to taste and mix well.

slightly modified from the recipe at Wishful Chef

Three Bean and Wild Rice Salad

Source: Mom on Timeout

2 cups cooked wild rice blend
1-15 oz. can Red kidney beans, drained and rinsed
1-15 oz. can Black beans, drained and rinsed
1-15 oz. can Garbanzo beans, drained and rinsed
1/2 red onion, finely chopped
1/2 cup finely chopped cilantro
1 jalapeno, sliced
3 Tab. Red wine vinegar
2 Tab. Olive oil
2-3 Tab. Sugar
1/2 tea. Salt
1/2 tea. Pepper

Combine all ingredients. Toss until well combined. Serve room temperature or refrigerate.

Modified slightly from the recipe at Mom on Timeout.

Middle Eastern Chickpea Burgers

Makes 17 patties

2 cups cooked chickpeas, or 1 15-ounce can, drained, rinsed, and mixed with a spritz of fresh lemon juice and a pinch of sea salt
1/2 teaspoon sea salt
1/2 teaspoon turmeric
1/2 teaspoon paprika
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/8 teaspoon ground cinnamon
2 teaspoons minced garlic
1 teaspoon minced fresh ginger
3 tablespoons extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice
2 1/2 cups cooked brown basmati rice
3 tablespoons finely diced red bell pepper
1/4 cup loosely packed minced fresh flat-leaf parsley

Preheat the oven to 375°F and line a baking sheet with parchment paper.

Combine the chickpeas, salt, turmeric, paprika, cumin, coriander, cinnamon, garlic, ginger, olive oil, and lemon juice in a food processor and process until smooth and well combined, scraping the sides occasionally. Transfer the mixture to a bowl and fold in the rice, bell pepper, and parsley.

Moisten your hands to keep the mixture from sticking, then shape the mixture into 1/4-inch-thick patties about 2 1/2 inches in diameter. Place them on the prepared pan and bake for 22 to 25 minutes, until the patties start to get dry and crisp on the outside. They will firm up as they cool.

Variations: For a crispy burger, heat 2 teaspoons of olive oil in a skillet over medium heat and cook the patties for about 3 minutes on each side, until golden brown.

Want a delicious dip for fresh, raw veggies? The chickpea and spice puree from the food processor makes a delicious hummus.

Prep Time: 15 minutes o Cook Time: 25 minutes

source: The Cancer Fighting Kitchen, Rebecca Katz

Garbanzo Bean (Chickpea) Soup

This recipe is modified from the recipe in Tweleve Months of Monsatery Soups.

2 cups dried chickpeas*

10 cups water

1 large onion, chopped

1 stalk celery, minced

2 carrots, sliced

4 cloves garlic, minced

1 red bell pepper, diced

4 Tab. olive oil

1 bouillon cube

1 bay leaf

salt and pepper to taste

Soak chickpeas overnight.

Boil them in the water and add the remaining ingredients and cook slowly over medium heat for one hour or until the peas and all the vegetables are tender. Add salt and pepper.

Simmer the soup, covered for about 15 minutes. Remove the bay leaf before serving. Serve hot.

*In a pinch, you can use already cooked garbanzo beans. In that case, you will need 6 cups of already cooked beans (drained). Cook the vegetables in the water for one hour without the beans and then add the beans and cook, covered for 15 minutes.

Hummus

This recipe is from Ancient Egyptians and their Neighbors by Marian Broida.

3 can garbanzo beans, drained

3 tea. chopped garlic

6 Tab. tahini (sesame seed paste)*

1-1/2 tea. salt

1-1/2 tea. cumin

3 Tab. apple juice

9 Tab. water

corn chips, crackers, sliced cucumbers or bread, optional

Mash garbanzo beans and garlic in a large bowl using a fork or potato masher. You could use a food processor or blender instead. Add the tahini, salt and cumin and stir well. Add apple juice and water and stir until completely mixed. Spread on fresh hard bread slices, crackers, cucumber slices or corn chips.

Italian Ceasar Salad

Romaine Lettuce
Kale
Red onion
Tomatoes
Garbanzo Beans
Smoked ham
Parmesan Cheese
Sun dried Tomato
Basil
Caesar Dressing

180 calories, 23g carbs, 15g protein,  5g fat, 6g fiber

Source: Chesapeake College cafeteria

Baked Chickpeas with Pita Chips and Yogurt

Baked Chickpeas with Persian Kabobs and Saffron rice. 

2 cans Chickpeas, drained and rinsed
1/8 cup olive oil
1 medium onion, thinly sliced
2 cloves garlic, minced
2 tea cumin
2 tea coriander
2 tea turmeric
1 tea paprika
1/2 tea cayenne
2 tea salt
zest from half a lemon
2 cups Vegetable stock

Pita chips
cilantro, parsley and/or mint
1 large Tomato, diced
1 large Cucumber, peeled and diced
1/8 small red onion, diced
1Tab olive oil
juice of 1 lemon, divided
salt and pepper to taste
1 cup Greek Yogurt
3 cloves garlic

Preheat oven to 375 degrees.
In a large cast-iron skillet or Dutch oven, saute onions 5 minutes. Add garlic and cook for an additional 3-4 minutes. Add spices and cook 1 minute. Add vegetable stock and bring to a boil and boil hard for 1 minute.
Cover pan and transfer to oven. Bake for 15 minutes. Meanwhile, make the toppings.

Cucumber salsa
Mix together chopped Cucumber, Tomato and red Onions. Add 1 Tab olive oil and the juice of half a lemon. Salt and pepper to taste.

Garlic Yogurt sauce
Mix together Yogurt, garlic and juice of half a lemon.

Serve Chickpeas with pita chips, cucumber relish and yogurt sauce.

Source: The Smitten Kitchen

Moroccan Cauliflower Pot Roast

source

2 tsp ground coriander
1 1/2 tsp ground cumin
1 1/2 tsp chili powder
1 tsp turmeric
3/4 tsp sugar
1/2 tsp cinnamon
1/2 tsp salt
1/2 tsp black pepper
1 large head cauliflower
3 tsp olive oil, divided
1 onion, sliced into 1/2 inch wedges
1 clove garlic, sliced or minced
1 (15 oz.) can chickpeas, drained and rinsed
3 Tab raisins
2 cups vegetable broth

Preheat oven to 375F. In bowl, combine spices and sugar. Slice stalk from the cauliflower head so it sits flat. Score bottom with an X. Brush with 1 1/2 tsp olive oil and coat with spice mixture.
Heat another 1 1/2 tsp of olive oil in a large, heavy pot. Add onion slices and garlic. Cook 5 minutes. Add chickpeas and raisins. Cook 3 minutes. Add broth and simmer while you add the cauliflower to the pot, spice side up. Cover and bake 30 minutes. Remove cover and nake 30 minutes more. To serve, slice cauliflower into wedges and spoon chickpea mix with liquid onto the plate.

(1/6 of dish)
136 calories
6 g. protein
22 g. carbs
6 g. fiber
4 g. fat
379 g. sodium

source: Prevention Magazine, May 2016 issue

Chickpea, Kale and Fire Roasted Tomato Soup

Source: Tori Avey

2 tbsp olive oil
1 large onion, diced
1 1/2 tsp salt
1 can chickpeas, drained and rinsed
1 can fire roasted, diced tomatoes
1 1/4 cups water
2 cups vegetable stock
4 tsp smoked paprika
2 tsp granulated garlic
2 tsp turmeric
1 tsp dried oregano
1/4 tsp black pepper
1 bunch kale, de-stemmed and chopped or torn into bite sized pieces

optional: You can add, if desired: 1 fennel bulb, diced
1 leek, rinsed and diced

Heat the olive oil in a large pan over medium high heat. Add the onion (fennel, leek) and salt. Cook until soft and translucent. Add remaining ingredients, except for the kale. Bring to a boil, then reduce heat to a simmer and let cook for 15-20 minutes, uncovered, until soup reduces and thickens and the flavor is more pronounced. Stir in kale. Once it is wilted and warm the soup is ready to serve. Taste and adjust seasonings as desired.

Source: Tori Avey

Chickpea Kale Salad

1 bunch kale, stems removed
2 tablespoons fresh parsley or cilantro
2 tablespoons olive oil
1 clove garlic, chopped
1 lemon, juiced

1 can chickpeas, rinsed and drained
salt and pepper, to taste

Romano or Parmesan cheese, grated to taste

Put kale, parsley or cilantro olive oil, garlic and lemon juice in a blender or food processor and process until finely chopped. In a bowl, combine the blended mixture with the chickpeas and add salt, pepper and grated cheese to taste and mix well. 

slightly modified from the recipe at Wishful Chef

Southwestern Three Bean Salad

8 oz. bag frozen Edamame
1 1/2 cups frozen corn
1 (15 oz.) can Garbanzo Beans, drained and rinsed
1 (15 oz.) can black beans, drained and rinsed
4 green onions, sliced
1/2 cup cilantro, chopped
1 cup cherry tomatoes, halved
Juice from 1/2 lemon
1 garlic clove, minced
1/4 cup olive oil
1/2 Tab Dijon or Honey Mustard
1 tsp. Salt
pepper, to taste

Cook Edamame and frozen corn according to the package directions.
Meanwhile, in a large bowl, combine the beans, Onions, cilantro and tomatoes.
In a small bowl,  whisk together lemon juice, garlic, olive oil, Mustard, salt and pepper.
Add in cooled Edamame and corn.  Pour dressing over the vegetables.

Source: Yummy, Healthy, Easy

Chopped Kale Salad with Creamy Yogurt Dressing (with variations)

Chopped Kale Salad
6 cups chopped Kale (about 12 oz.)
1 tomato, diced
2 stalks celery, diced
1/2 red onion, diced
1/2-1 cup chickpeas
4 Tab. Kalmata black olives, sliced (or regular black olives)
2 oz. Parmesan, rough grate or small cubes

Chop kale leaves into bite-sized pieces, discarding the stems.
Top with the remaining ingredients and serve with dressing.


Creamy Yogurt Dressing
1/2 cup plain Greek yogurt
2 Tab. olive oil mayonnaise
2 Tab. red wine vinegar
1 clove garlic, minced
1 tsp. lemon or lime juice
1 tsp. cilantro
pinch salt

Combine all ingredients in a small bowl.

Variations:
Asian Twist: Add a little soy sauce and grated ginger
Mexican Flair: Make with lime juice, a little lime zest and some taco seasoning.

source: modified from the recipe from Healthy Living

Moroccan Butternut Chickpea Stew

2 tbsp olive oil
1 medium yellow onion, small dice
4 cloves garlic, minced
2 teaspoon ground cumin
1 teaspoon cinnamon
salt and pepper, to taste
1 lb. butternut squash, large dice
3/4 lb. red potatoes, large dice
2 cups vegetable broth
2 cups cooked chickpeas, drained
14 oz. diced tomatoes, with juices
pinch saffron threads (optional)
1/2 preserved lemon, finely chopped
1 cup brined green olives
cooked couscous
fresh cilantro, chopped
slivered almonds
Greek yogurt
hot sauce of your choice

Heat olive oil in a large and deep heavy-bottomed saucepan over medium flame. When hot, add onions, garlic, cumin, and cinnamon. Sauté until the onions are translucent (about 5 minutes). Stir in the butternut squash and the potatoes. Season with salt and pepper to taste and stir to coat. Cook until tender – about 5 minutes and then add the broth, chickpeas, tomatoes, and saffron. Bring to a boil and then reduce heat to a simmer. Cover with a tight-fitting lid for about 10 minutes until the squash is fork-tender. Remove the pot from the burner and stir in the chopped preserved lemon and the olives. Ladle the stew over cooked couscous and garnish with cilantro, toasted almonds, plain yogurt, and hot sauce. Serves 6 to 8.

source: Use Real Butter