Three of my favorite ways to transform chickpeas into a quick delicious meal or snack.
My family loves hummus, they go through it so quick I had to learn how to make it to keep up with demand. This is a great base and can be transformed by adding other flavors: roasted garlic, basil, arugula, spinach, sundried tomatoes.
2 Cans Garbanzo Beans (drained and rinsed)
3/4 cup Tahini (ground sesame seeds)
1/2 cup Olive Oil
1/2 cup Lemon Juice
1/2 tsp ea. Cayenne, Coriander, Garlic
1 tsp. Paprika
4 tsp Cumin
Salt and Pepper to taste
Mix all ingredients together in a blender or food processor. Serve with fresh veggies (celery, radishes, cucumber, cherry tomatoes)
I love Soca Bread. It is quick, easy and can be topped with any ingredients you have in your fridge. Gluten free, vegan and has 5 grams of fiber a serving and 6 grams of protein.
1 Cup Garbanzo Bean Flour ( I found it at Sprouts)
1 Cup Warm Water
1 TBS Olive Oil
2 TBS Nutritional Yeast
1 TBS Italian Seasoning mix
Mix ingredients together. Heat a non-stick skillet cook like a pancake over med high heat, 2-3 minutes each side until lightly brown. 4 Servings
Avocado topped with Arugula dressed with olive oil and lemon juice and sautéed mushrooms.
Chickpeas, spinach, cucumber, tomato, green olive drizzled with tahini
Vegan Veggie Fritatta
Great for Sunday Brunch and the leftover slices make a great on the go breakfast. Can also be cooked in a muffin pan for single servings.
3 Cups Veggies
1 cup Chickpea Flour
1/2 cup Nutritional Yeast
1 1/2 cup Water
2 tsp dried Oregano
2 TBS fresh Basil
Pre-heat oven to 350 degrees. Mix together flour, yeast, water and herbs. In an iron skillet, lightly cook veggies. I used frozen green beans and pepper mix, when thawed and water evaporated, added mushrooms, onion cherry tomatoes, cooked about 3 minutes. Add batter to skillet, put into oven and bake for 30 min.