Tag Archives: chickpeas

Chickpea, Broccoli and Carrot Salad with Lemon-Mayo-Mustard-Olive Oil Dressing

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Chickpea, broccoli, carrot salad with mustard-mayo-olive oil-lemon dressing. Delicious!

Chickpea, broccoli, carrot salad with mustard-mayo-olive oil-lemon dressing. Delicious!

Sometimes I think I can be a raw foodist, but then I remember how much I love sweet potato fries and my Mom’s homemade, warm chocolate chip cookies and I scrap that idea. I can be an occasional raw foodist, one who eats a lot of various kinds of salads, right? Right. In fact, this was my lunch today.

  • 1 can of chickpeas, rinsed, drained
  • 1/2 C chopped carrots
  • 1/2 C broccoli florets (cut really tiny)
  • 1/4 C chopped onions

Dressing

Whip together the following in a small bowl:

  • 2 TB dijon mustard (I used OrganicVille brand)
  • 2TB Mayo
  • healthy glog of extra virgin olive oil
  • juice of half (or a whole) a lemon

Put chopped veggies and chickpeas in a large bowl, drizzle the dressing and mix until the beans and veggies are well-coated. I measured out the dressing and it’s about 1/3 of a cup. I did add a little more mustard because the flavor is just so nice.

Roasted Chickpeas

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Need a quick (and somewhat healthy) snack for yourself, or maybe your impending dinner party guests? Roast some chickpeas! This is a quick and easy recipe for the holidays, or, any time. I made mine a little garlicky and spicy, but, play around with the spices–herbs de Provence, crushed red pepper and curry, lemon pepper seasoning, or, whatever you like. There are endless flavor combinations.

  • 2 cans of chickpeas
  • 2 TB olive oil
  • 1 tsp crushed red pepper
  • 2 tsp hot paprika
  • dash or two of garlic salt

Line a rimmed baking sheet (or regular sheet) with parchment paper and set oven to 400 degrees. Rinse and drain chickpeas, pat dry with paper towels. Put chickpeas in medium sized bowl and fully coat with olive oil. Don’t add spices yet as they will burn in the oven. Roast for 20-30 minutes or, until the beans are crisp and browned. (Note: some may burst open and that’s totally fine). Get that bowl you previously used and pick up parchment/beans and transfer to the bowl. Add spices and stir with spoon until fully coated. These are good warm and will be crispy. They do tend to lose some crunch once they’re cooled. Enjoy!

roastedchickpeas2

roastedchickpeas

Orzo Chickpea Salad with Artichoke Hearts, Arugula, Lemon and Thyme

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It’s gloomy, windy and raining (is it October? really?)…so, I decided to have something a little “spring-y” for dinner. What’s more spring-like than lemon and thyme? Well, maybe many things…but, it tastes like spring and summer to me. Besides, I’m not in full-fledged roasted root vegetable mode yet. (I did, however make some roasted butternut squash risotto last week and it was super delicious).

This recipe just came together pretty quickly in my head. If you don’t have orzo I think it’d work well with farro too. If you want it more spring-like add some raw asparagus.

  • 1c orzo, cooked
  • 1 can chickpeas, rinsed, drained
  • 1/2 can of artichoke hearts, chopped (and 1/4 cup reserved liquid from artichoke hearts)
  • 3-4 handfulls of arugula, chopped
  • 1/4c oil-cured Moroccan olives, chopped
  • 3-4 sprigs of thyme leaves
  • zest and juice of 1 medium-sized lemon
  • 2-3 TB olive oil
  • Salt and pepper to taste

Cook orzo according to directions (until al dente). No need to cool orzo. In a medium-sized bowl, add to chickpeas and remainder of ingredients. You may want to add less oil and a little more of the reserved liquid from the quartered artichoke hearts, it’s up to you. Like I said, this recipe is pretty adaptable.