Tag Archives: chickpeas

Avocado and Roasted Veggie Pita

I hadn’t made homemade guacamole in a while… Dang, I’d forgotten how good this stuff is! So addicting.

I topped my pita with a super-easy-to-make cashew sauce, that tastes kind of like sour cream. It’s delicious, trust me!

Avocado and Roasted Veggie Pita

Ingredients
pita bread
1 can chickpeas
chopped veggies, like cauliflower, broccoli, carrots
1-2 tsp chili powder
1/4 cup breadcrumbs (optional)
1 avocado
1 garlic clove
1 lemon
handful of cilantro
1/4 cup cashews
1/2 – 1 tsp apple cider vinegar
1/2 – 1 tsp lemon juice
olive oil

Directions

1. Preheat oven to 400. While the oven is heating, chop the veggies and spread them out on half of a baking sheet. Spread the chickpeas on the other half of the baking sheet. Drizzle olive oil and sprinkle chili powder over the veggies and chickpeas. Optionally, sprinkle breadcrumbs over chickpeas (this makes the roasted chickpeas crispier). Use your hands to stir them around and get everything nice and coated in olive oil, chili powder, and breadcrumbs (for the chickpeas).

Roasted Veggies and Chickpeas

2. Bake the veggies and chickpeas for about 10-15 mins, or until they begin to brown.

3. While the veggies are roasting, make the guacamole. Mix 1 avocado, 1 clove garlic, some cilantro leaves, and juice of 1/2 – 1 lemon. You can either mash these together by hand (with a fork), or use a food processor. I used the food processor because I wanted it smoother/creamier.

Guacamole

4. Make the cashew “sour cream” sauce. In the food processor, mix cashews, apple cider vinegar, and 1/2 – 1 tsp lemon juice. With the food processor running, very slowly add small amounts of water until you reach a creamy, but not TOO watery consistency.

Cashew Sauce

5. Toast the pitas, if desired (either in oven for a few mins with the veggies, or in toaster or toaster oven.)

6. When the veggies are done, assemble the pita. Layer pita, guacamole, veggies, chickpeas, cashew sauce.

pita

pita with guac

pita, guac, roasted veggies

avocado and roasted veggie pita

Kale and Crispy Chickpea Pasta

 

My friend Caitlin sent me this recipe and said it was one of her favorites and I must try it. It is so good! The crispy, roasted chickpeas and breadcrumbs really make this pasta special by giving it some crunch! I modified the original recipe slightly by using kale. 011

Ingredients
Pasta
Kale
1 can chickpeas, rinsed and patted dry
1/2 cup panko bread crumbs
1/4 cup capers, drained
2 cloves garlic, chopped
1-2 lemons
Olive oil

 

Directions

1. Heat oven to 400 degrees. Boil the pasta.

2. While pasta is boiling and oven is heating, mix the chickpeas, capers, garlic, and breadcrumbs with some olive oil. Then spread the whole mixture out on a baking pan.

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3. Roast the chickpea mixture for 18-22 minutes, or until the chickpeas are crispy.

4. While the chickpeas are roasting, drain the pasta and add the kale immediately to the hot pasta. Stir until kale becomes soft and turns bright green.

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5. When the chickpeas are done roasting, top the pasta and kale with the chickpea mixture. Drizzle with olive oil and lemon juice.

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Lemony Quinoa, Avocado, and Chickpea Salad

I’m all about the “Lemony” stuff lately. I’ve been squeezing lemons over everything!

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This may be a “salad” but it’s loaded with protein from the quinoa and chickpeas.

Ingredients
Quinoa
Avocado
Chickpeas
Tomato
1 lemon
2 tbs olive oil

Directions

1. Cook quinoa according to package directions. You may want to chill the quinoa in the fridge before using it in this salad, but if you’re impatient like me, then it really doesn’t matter that much if it’s chilled or warm.

2. Mix quinoa, avocado, tomato, and chickpeas, then drizzle with olive oil and lemon juice.

Tomato, Olive, Artichoke, and Chickpea Tart

Wow, I haven’t posted in so long! Got totally consumed by wedding planning, then after the wedding was over I needed to take a little mental break! But now I’m back!

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Ingredients
1 package Filo dough (or Phyllo, or Fillo) – found in the freezer section
1 tomato or a package of cherry tomatoes
Pitted kalamata olives (or any kind of olives that you like)
1 can artichokes hearts, quartered
1 can chickpeas
olive oil

Directions

1. The Filo dough will need to be thawed. The instructions on the box typically say to put it in the refrigerator for 24 hours before use, to allow it to thaw. I’ve never actually done that. I’ve always thawed it in the microwave for about 60 seconds. I’m not saying it’s the best way to do it, I’m just saying it’s an option.

2. Preheat oven to 350. Unroll the Filo dough on a cookie sheet. I used about half the Filo sheets in the roll. Brush the top with olive oil.
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3. Top with sliced tomato, olives, artichoke heart, and chickpeas.
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4. Bake at 350 for 20 minutes, or until the edges of the Filo dough are crispy.
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Meatless Monday #77: Curried Eggplant and Chickpeas Over Quinoa

What is quinoa?

Ingredients
1 small/medium eggplant, chopped
1/2 can Chickpeas
1 tomato, chopped
1-2 cloves minced garlic
cilantro, chopped
1 lime
1 tbs curry powder
1/2 cup quinoa
1 cup vegetable broth
(OR another grain, like rice, instead of the quinoa and vegetable broth)

Directions

1. Bring the vegetable broth and quinoa to a boil. Once boiling, reduce heat to low and cook covered for 20 minutes. (Check quinoa package cooking directions for more specifics.)

2. In a pan, cook garlic and eggplant in some olive oil until eggplant is tender (about 5 minutes).

3. Add curry powder to eggplant and mix (about 2 minutes).

4. Add chickpeas and tomato and mix until heated (about 3 minutes).

5. Add cilantro and stir to combine.

6. Serve veggies over quinoa with lime wedges to squeeze over top.

Meatless Monday #36: Penne With Squash, Chickpeas, and Olives

Ziti

Ingredients:
8 oz ziti or penne pasta (whole wheat is best)
1 can (15 oz) chickpeas, drained
1 small squash or zucchini (or 1/2 of each)
4 tbsp kalamata (or your favorite type) olives, chopped
1 can (14.5 oz) diced tomatoes with basil, garlic & oregano (or similar seasonings)
1 cup tomato puree
1 tbsp tomato paste
1 tbsp olive oil
2 large garlic cloves, finely chopped

Directions:

1. Cook pasta according to package directions.

2. In a large pan, combine chickpeas, squash, olives, tomatoes & their juices, tomato puree, tomato paste, garlic, and olive oil. Simmer until warm (5 minutes-ish)
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3. Add cooked ziti and toss.
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4. (Optional) Top with some Italian breadcrumbs and/or nutritional yeast flakes (for a bit of a cheesy flavor).
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