Tag Archives: chickpeas

Chickpea Lettuce Wraps

My daughter and I first tried a version of these at our local natural grocery store at a food demo.  I modified them to suit my needs and they are a favorite in our house.  Messy to eat but so delicious.  And it’s super quick and easy – no cooking involved!

Don’t skip the peanut sauce as a topping!  Amazing.

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  • 2 cans chickpeas (I used unsalted), drained
  • 1/4 cup scallions or green parts of green onions, finely chopped
  • 1 small red pepper, diced
  • 2 stalks celery, diced
  • 1 clove garlic, minced
  • pinch crushed red pepper flakes
  • 1 1/2 Tbsp dried rosemary, pulverized with a mortar and pestle (or fresh if you have it!)
  • 2 Tbsp white (or red) wine vinegar
  • 1/2 tsp salt (omit if chickpeas are salted)
  • ground black pepper
  • 1/2 head lettuce leaves, for serving
  • Peanut Sauce for topping

Combine everything in a bowl.  Serve room temperature with lettuce leaves and peanut sauce.  Make a mess trying to eat, but enjoy every moment of it!

Topped Sweet Potatoes

You really can’t go wrong with sweet potatoes, in my opinion.  But these interestingly flavored toppings really dress them up.  What a delicious combination!!  Thanks to my friend Kristyn for sending the inspiration for this my way.

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  • 3 plum tomatoes, chopped
  • 1/3 cup chopped flat parsley leaves
  • 1/8+ tsp salt
  • 1 garlic clove, minced
  • 3 Tbsp fresh lemon juice
  • 1/2 cup tahini**
  • 1 medium garlic clove
  • 1/4 tsp salt
  • 3 Tbsp lemon juice
  • 1 Tbsp dill weed
  • 2 cans chickpeas
  • 1/2 tsp salt, if chickpeas are unsalted
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/4 tsp ground cinnamon
  • 1 tsp paprika
  • 4 large sweet potatoes

There are a four of different parts going on here.  Read the whole recipe and decide how you want to tackle this.  I made the tomato-parsley relish and tahini sauce in advance and put it in the refrigerator until I needed it.

Combine tomato-parsley relish ingredients in one bowl.  Refrigerate until serving.

Whisk together tahini sauce ingredients in a bowl, adding enough water to get a good sauce-like consistency.  Refrigerate until serving.  (This is a REALLY strong tasting sauce.  I didn’t like it plain, but it paired amazingly well with the sweet potato!)

Preheat oven to 400 degrees.  Cut sweet potatoes in half lengthwise and place cut face down on a baking sheet prepared with parchment, foil, or oil.  Bake for 1 hour+ or until soft.

Combine chickpea ingredients in a glass baking dish.  Cover and bake for the last 20 minutes of the sweet potatoes.

To serve, place one sweet potato half on a plate.  In place, coarsely chop or mash the insides for easier eating.  Top with chickpeas, tomato relish and sauce.  Or just serve with the chickpeas on top and place the relish and sauce on the table for self service.  YUM.

**Chef’ note – If you have a Vitamix or high-powered blender, you probably don’t bother buying the more expensive tahini when sesame seeds are so cheap!  Combine 1/2 cup sesame seeds, 1/2 cup water, and the lemon juice in your vitamix and blend well, tamping as needed.  If you need to add more water, go for it.  Then add in the garlic and salt.  Blend until smooth.  Transfer to a bowl and add the dill and stir well.  Refrigerate until serving.  Because the powerful vitamix tends to really heat things up, this will definitely need refrigeration after!

Roasted Chickpea and Broccoli Burritos

This mixture was delicious and perfect in tortillas of your choice (or on it’s own, if you want!).

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  • 1 1/2 tsp chili powder
  • 4 Tbsp reduced sodium tamari (my chickpeas were unsalted – you may want to back off on this if yours are salted)
  • 1 tsp cumin
  • 1/2 tsp coriander
  • 1 tsp paprika
  • ground black pepper
  • 1 red pepper, chopped
  • 1 large onion, chopped
  • 1 large head broccoli, chopped into small bite-size pieces
  • 2 cans chickpeas
  • 4 large garlic cloves, minced
  • 2 Tbsp lime juice

Preheat oven to 425.  Combine everything except lime juice and garlic on a baking sheet and toss well.  Bake 20 minutes then add garlic and lime juice and toss well again.  Bake another 15 – 20 minutes or until everything is done to your liking.  It’s ok if the broccoli gets blackened.

Serve in tortillas, or as you wish.  You may top with avocados, lettuce, cilantro, tomatoes, or whatever.  But, I thought it was just perfect plain!

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Modified from this Thug Kitchen recipe.  Don’t read the original recipe if you are easily offended…  😉

Asian Chickpea Salad

I’m a sucker for chickpea salads.  So delicious in a pita or wrap or on bread.  Here’s another delightful one!  Love the Asian peanuty twist!  For a more filling sandwich, you could even add some chopped peanuts.

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  • 2 cans chickpeas, rinsed and drained, then mashed
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 2 green onions, green parts only, chopped
  • 1 cup diced red cabbage
  • 2 Tbsp sesame seeds
  • 2 Tbsp peanut butter
  • 1 tsp ginger powder
  • 1/2 tsp garlic powder
  • 1 tsp sesame oil
  • 3 Tbsp reduced sodium tamari, or to taste
  • 1 tsp honey or liquid sweetener of choice
  • 2 tsp rice vinegar

Combine mashed chickpeas, carrots, celery, green onions, red cabbage and sesame seeds.

Whisk together second ingredient list.  Pour dressing over the salad and stir well until completely combined.  Serve in a pita or wrap or on bread, topped with lettuce or any other salad fixins.

Chickpea Nuggets

This is a combination of a couple of similar recipes, most similar to a Veganomicon one.  My daughter thought they were awesome and insisted on calling them chicken nuggets.  She enjoyed them with some ketchup, while the grownups enjoyed them plain, served with some healthy mashed potatoes and citrus collards.

I forgot to take a picture! (Next time!)  But, honestly, they don’t look like much….  brown nugget looking things.  😉  But they are yummy and kid approved!

  • 2 cans chickpeas
  • 1 cup vital wheat gluten
  • 1 1/2 cup bread crumbs
  • 1 cup water
  • 1/4 cup soy sauce
  • 8 cloves garlic, minced
  • 2 tsp thyme
  • 2 tsp paprika
  • 1 tsp sage
  • 2 Tbsp olive oil
  • 1 1/2 Tbsp lemon juice

Preheat oven to 425.

Smush chickpeas until well smushed but not pureed, using either a fork or a food processor “pulsing.”  Add remaining ingredients.

Prepare a baking sheet with parchment paper.  Form mixture into small nugget sized patties.  Cook about 10 – 15 minutes on each side.  If you don’t feel like flipping, don’t.  (I flipped half and not the other half to see and there wasn’t a ton of difference.)  Allow to cool on baking sheet about 10 minutes before serving.  Yum!

Chickpea and Veggies with Lemony Cilantro and Parsley

My friend Sherri recommended this recipe and I finally tried it tonight (with some modifications)!  Delicious!  I served it over some brown rice (about 1 1/4 cups dry for this amount of food).

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  • measuring cup full of water to be added as needed throughout cooking
  • 1 1/2 lbs potatoes of your choice, unpeeled and chopped into 1/2″ cubes
  • 1 medium eggplant, peeled and chopped into 3/4″ cubes
  • 3 large or 4 medium red peppers, chopped into 3/4″ squares
  • 2 plum tomatoes, chopped
  • 1 onion, chopped
  • 1 tsp salt
  • 6 cloves garlic, minced
  • 1 Tbsp paprika
  • 1 tsp ground cumin
  • dash of cayenne
  • 1 can chickpeas (if unsalted, add 1/4 tsp salt)
  • 1 1/2 cups loosely packed cilantro, chopped
  • 2 cups loosely packed parsley (I used flat leaf/Italian), chopped
  • 1/3+ cup fresh lemon juice

Heat a large pot over medium heat.  When hot, add potatoes and about 1/2 cup of water.  Cover and simmer for about 10 minutes, stirring every minute or so.

Then add eggplant, red peppers, tomatoes, onion, and salt.  Add additional water if needed (if it’s starting to stick).  Turn heat to medium-high and continue to cook with the cover on.  Again, stir every minute or two.  After about 5 minutes add garlic and spices.  Add additional water throughout cooking as needed.  Continue to cook covered and stir occasionally until potatoes are tender.

Once potatoes are tender, add chickpeas, cilantro and parsley.  Cook 2 more minutes.  Remove from heat, add lemon juice, and serve as is or over rice.

Italian Chickpea Stuffing or Topping

This is perfect for stuffing portabella mushrooms, large summer squashes, or, as I did, use as a topping for pizza!  Delicious.  You could also just throw this in a pita for as a chickpea salad.  The flavors are excellent and will surely taste good however you serve it!  (I forgot to add the cashews when I was making the chickpea mixture which is why they are on top!  Oops.)  If making as stuffed veggies, you may want to halve or third the recipe so you don’t have a ton of stuffing.

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  • 1 1/2 cups carrots, finely chopped
  • 3/4 cup red onion, diced
  • 1 bunch green onions, chopped
  • 3 cans chickpeas, drained (I used unsalted)
  • 1 tsp salt (decrease if your chickpeas are salted)
  • 2 tsp garlic powder
  • 1 1/2 tsp paprika
  • 1/2 tsp thyme
  • 1/2 tsp oregano
  • 1/2 tsp rosemary
  • 1/2 tsp basil
  • 1/2 tsp marjoram
  • 2 tsp tahini
  • 4 tsp vegan mayo
  • 1/2 cup roasted cashews, chopped
  • 2 – 3 tomatoes, sliced
  • vehicle for the chickpea topping – pizza crusts (one recipe of this); portabella mushrooms, summer squashes, etc….

Saute carrots and onions (both types) in water, olive oil, or broth until onions are soft and carrots are almost soft.

Mash the chickpeas with a fork on a plate (one can at time).  Place in a large bowl with sauteed veggies and remaining ingredients except tomatoes.  Stir well.

If you plan on stuffing a veggie with this or topping a pizza, preheat oven to 350.  Top veggie/pizza crust with chickpea mixture.  Arrange tomatoes on top.  Bake until done (15 – 20 minutes for pizza; longer for stuffed veggies – until veggies are done!)

Or, just put the chickpeas and tomatoes in a tortilla and serve as a wrap.

Modified from this recipe.