The combination of sun - dried tomato chicken sausage and 1/2
cup chickpeas packs a whopping 20g of protein into this soup.
Not exact matches
4 Tbsp flax meal / ground flax seeds, divided 3 Tbsp sesame seeds 1/2
cup pecans 1 1/4
cups cooked or canned
chickpeas, drained well and dried with paper towels 3 Tbsp sesame tahini 3 Tbsp freshly squeezed lemon juice 2 Tbsp olive oil 2 Tbsp coconut sugar 1 garlic clove, minced 1/4 tsp red pepper flakes 1 1/2 tsp sea salt, or more to taste 1/2 Tbsp cumin seeds 2
cups loosely
packed spinach leaves 1 small or 1/2 medium sweet potato, peeled and finely shredded 1 small or 1/2 medium beet, peeled and finely shredded large handful each parsley and mint leaves (optional) 2 cardamom pods, crushed, green shells discarded (optional) 1/2 tsp mustard seeds (optional)
1 16 ounce jar cashew butter 3 tablespoons aquafaba * (
chickpea canning liquid) 2 tablespoons molasses (not blackstrap) 1 1/3
cups dark brown sugar,
packed 1 tablespoon (3 teaspoons) ground ginger 2 teaspoons ground cinnamon 1/4 teaspoon Kosher or sea salt 3 tablespoons cornstarch 1/8 teaspoon baking powder
2
cups (300 g) cooked
chickpeas, rinsed and drained 12 ounces zucchini (4 medium / 340 g), grated on the large holes of a box grater (2
cups packed) salt, as needed 4 teaspoons coriander seed 1 tablespoon cumin seed 2 tablespoons olive oil 1 large yellow onion, finely diced 4 large cloves garlic, minced 1 1/2 teaspoons smoked paprika 1/2
cup finely chopped parsley finely grated zest from 1 large lemon 1 large egg 1
cup (120 g)
chickpea flour 1 1/4
cups (5 ounces / 140 g) crumbled feta cheese (I used sheep's milk) ~ 1/4
cup (60 ml) mild vegetable oil for frying, such as sunflower
16 ounces (454 g) gluten - free pasta (or pasta of choice) 1/4
cup (40 g) plus 1 tablespoon cashews, soaked overnight and drained 1 tablespoon extra virgin olive oil 1 tablespoon plus 1 1/2 teaspoons nutritional yeast 2 teaspoons apple cider vinegar 1 1/2 teaspoons lemon juice 2 garlic cloves, roughly chopped 1/2 teaspoon sea salt, plus more to taste Freshly ground pepper 1
cup (240 ml) water 1/4
cup (30 g)
chickpea flour 2 tablespoons chopped chives, plus chive flowers for garnish 1
cup (34 g)
packed watercress Freshly ground nutmeg, to taste
What's in it: — 1 can
chickpeas, rinsed, drained and dried well (* you can also soak 1
cup of dried
chickpeas in water overnight)-- 2
cups cubed butternut squash — 1/2 onion — 3 cloves garlic — 1/2
cup fresh herbs, looseley
packed and roughly chopped (I used half cilantro and half parsley)-- 3/4
cups rolled oats, divided — 3 tablespoons hemp seed, plus extra for sprinkling — 3/4 teaspoon turmeric — 1/2 teaspoon cumin — 1/2 teaspoon salt — 1/4 teaspoon red pepper flakes or cayenne (adjusted to you preference)
For the falafel: 2
cups roughly chopped white onion 6 garlic cloves 2
cups cooked
chickpeas, drained 1
cup lightly
packed parsley leaves 1
cup lightly
packed cilantro leaves 1 teaspoon salt 1/4 teaspoon chili powder 2 teaspoons cumin 2 teaspoons baking powder 1/2
cup all - purpose flour Canola oil, for sauteing Pita bread, for serving
1 pkg Nasoya ® Organic Extra Firm Tofu, or Nasoya ® Organic Extra Firm Twin
Pack, or Nasoya ® Organic Cubed Super Firm Tofu 1 can
chickpeas, about 15 oz 2 tbsp olive oil 1
cup roasted, salted almonds 2 tsp Cajun seasoning
for the fritters: 2
cups of cooked quinoa 2
cups of cooked peas 1
cup of loosely
packed basil, roughly chopped 2 tablespoons of extra virgin olive oil + a couple of tablespoons for frying 2 tablespoons of
chickpea flour 1 teaspoon of kosher salt 1 egg, lightly beaten for the tarragon zucchini slaw: 1 zucchini shredded with a julienne peeler or mandolin 2 tablespoons of mayo (vegan or regular, etc) 1 tablespoon of lemon juice 2 tablespoons of minced tarragon a pinch or two salt METHOD Make the fritters:
1 medium red onion, very thinly sliced — preferably with a mandoline 2/3
cup red wine vinegar (or more if needed to cover the onion) 1 teaspoon sugar or agave Pinch salt 1 can
chickpeas, drained and rinsed 2/3
cup chopped sun - dried tomatoes (oil -
packed or other ready - to - use, see note above) 1 small head radicchio (Treviso is nice here) cored and diced (about 1 1/2
cups) 2 tablespoons capers, rinsed 3 - 4 tablespoons chopped fresh basil 1/4 teaspoon salt, or more to taste Freshly ground black pepper 1 lb.
Packing 7g of protein for every 1/2
cup, it's easy to make
chickpeas a regular addition to your meals.
Flax Banana Pumpkin Muffins Diaper - bag Snacks — there are some great «convenience health foods» which are easy to
pack and provide the basis of healthy snacks for your baby • Blueberries and cheerios trail mix • Berry and cinnamon baked
chickpea trail mix • Individual hummus
cups (Tribe brand — I find them at Costco) with crackers • Almond butter squeeze
packs with apple slices, banana or crackers •
freshly ground black pepper 1 can (15.5 oz)
chickpeas, about 2
cups, rinsed and drained 2 baby cucumbers, about 2
cups, diced 1/4 Sun - dried tomatoes
packed in oil, chopped 1/4
cup Kalamata olives pitted, chopped 3 ripe avocados halved, pitted, meat scooped out, diced 1/4
cup Crumbled feta cheese about, about 1 oz.
serves 4 1
cup canned
chickpeas, drained, well rinsed 1
cup packed kale leaves or mustard green leaves 1 clove garlic, peeled 1 tablespoon tahini paste 2 tablespoons olive oil, divided juice of 1 small...
What's in it: — 1 can
chickpeas, rinsed, drained and dried well (* you can also soak 1
cup of dried
chickpeas in water overnight)-- 2
cups cubed butternut squash — 1/2 onion — 3 cloves garlic — 1/2
cup fresh herbs, looseley
packed and roughly chopped (I used half cilantro and half parsley)-- 3/4
cups rolled oats, divided — 3 tablespoons hemp seed, plus extra for sprinkling — 3/4 teaspoon turmeric — 1/2 teaspoon cumin — 1/2 teaspoon salt — 1/4 teaspoon red pepper flakes or cayenne (adjusted to you preference)
1 medium spaghetti squash (mine weighed 1.25 kg) 1 tablespoon olive oil, divided sea salt & ground black pepper, to taste 2 tablespoons pine nuts 1/3
cup raw cashew butter 1/2
cup filtered water 2 cloves of garlic, peeled 1/2 teaspoon lemon zest 2 tablespoons fresh lemon juice, divided 1/2 teaspoon gluten - free tamari OR coconut aminos 1
cup packed arugula, plus extra for serving 1 medium shallot, small dice (about 1/2
cup diced shallot) 1 1/2
cups cooked
chickpeas
Take 1 3/4
cup dry
chickpeas, soaked overnight 2 tablespoons olive oil 1 small yellow onion, cut in half 1 - 2 garlic cloves, peeled Zest of one lemon 1/2
cup packed fresh parsley (stems and all) 1/2
cup packed fresh cilantro (stems and all) 2 tablespoons garbanzo bean flour 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon ground cayenne pepper 1 teaspoon baking powder Heavy pinch of sea salt flakes