I'm just loving the styling in these photos, G. I feel like I could just reach out and grab a big ol'
handful of chickpeas!
This Thai zucchini noodle salad tastes fantastic and get a hit of protein from
a handful of chickpeas.
consume fresh while still warm, reserve a small
handful of chickpeas whole per portion to top the spread with... and do the same with the parsley.
Not exact matches
This easy vegan falafel is made with canned
chickpeas and a
handful of pantry staples.
2 large onions Oil for frying — I use a tsp
of coconut oil 3 cloves garlic 1 - 2 chillies 1 tsp cumin — seeds or powder 1/2 tsp coriander powder 1/2 tsp smoked paprika 1/2 -1 tsp hot / sweet Spanish paprika Sprinkle
of dried oregano — optional Sprinkle
of fennel seeds — optional
Handful of mushrooms — I used one large Portobello mushroom Black beans — 2 x 400g tins / 500g cooked weight
of dried, soaked & boiled beans 75g porridge oats — gluten free / conventional Zest & juice
of 1 lime Fresh coriander — optional Salt / black pepper Flour for rolling / shaping — use rice or
chickpea flour if you are gluten free
In a blender, combine the eggs, the roasted garlic cloves, the nutritional yeast, and a small
handful (about 1/4 cup worth)
of the
chickpeas.
Whether you eat them by the
handful, toss them onto a salad, or stir them into some soup, I know you'll love the hints
of fresh herb and crunchiness
of these Roasted Parmesan Herb
Chickpeas!
-LSB-...] capers, olives, a
handful of cooked quinoa, sliced baked tofu (from a package is fine), sliced warm
Chickpea Cutlets (or any chicken - y thing), garlicky sourdough croutons, vegan bacon, (deep breath... ok, -LSB-...]
200 g black
chickpeas, soaked in cold filtered water for at least 9 hours, or overnight, then washed and drained 150 g quinoa, washed under cold running water half a red pepper, cleaned and cut into cubes half a yellow pepper, cleaned and cuto into cubes 8 - 10 cherry tomatoes, cleaned and cut into quarters 1 carrot, cleaned and cut into cubes 2 hanfuld black pitted olives, chopped a
handful of fresh parsley, cleaned and finely chopped a
handful of fresh basil, cleaned and finely chopped extra virgin olive oil, to taste whole sea salt, just enought to taste
Chickpea and chorizo warm salad own creation, inspired by several recipes 1 teaspoon olive oil 70g diced chorizo 1/2 large onion, thinly sliced in half - moons 2 garlic cloves, minced 200g cooked
chickpeas, rinsed and drained salt and freshly ground black pepper 2 tablespoons sherry
handful of fresh parsley leaves Heat the oil in a large nonstick frying pan over high heat.
Here are some
of my favorite additions: toasted pine nuts, capers, olives, a
handful of cooked quinoa, sliced baked tofu (from a package is fine), sliced warm
Chickpea Cutlets (or any chicken - y thing), garlicky sourdough croutons, vegan bacon, (deep breath... ok, proceed), tempeh (Chimichurri or Garlicky Thyme), grilled seitan, grilled asparagus, grilled portobello, roasted squash.
To assemble the tacos place a small
handful of spinach in each tortilla, top with large spoonsful
of the sweet potatoes and
chickpeas followed by the chopped tomatoes, lime yogurt and cilantro.
Items needed for 2 bowls: 1/4 small purple cabbage, thinly sliced 6 radishes, thinly sliced 1 carrot, julienned 1/3 cup snap peas, sliced on a bias
Handful of micro greens
Handful of cilantro and mint leaves — 1 cup Della Rice Basmati and Wild rice, cook as directed — Za'atar roasted
chickpeas — Lemon honey mint tahini sauce — 6 min eggs + dukkah spice mix
Avocado
Chickpea Salad w / Vegan Pesto 1 can
chickpeas (rinsed and drained) 1 avocado (cubed) lemon juice salt and pepper 2 scallions (chopped) 2
handfuls of spring mix 4 tablespoons
of vegan basil arugula pesto
cans whole plum tomatoes * 2 cups cooked
chickpeas * 1 tablespoons chopped or dried oregano * 2
handfuls chopped fresh parsley * 4 sprigs
of thyme, leaves removed * 2 tablespoons honey * 6 - 8 cups vegetable stock * 2 -LRB-- ish) cups sourdough bread, cubed * salt and pepper to taste * Basil Pesto (1/2 cup lemon basil, 1/2 cup parsley, 1/4 cup olive oil, 2 cloves garlic)
12 ounces dried orechiette 1 - 15 ounce can
chickpeas, rinsed and drained 1/2 cup pitted kalamata olives 2 tablespoons tomato paste 2 sprigs fresh rosemary Pinch
of red pepper flakes 1/2 teaspoon kosher salt 1/2 teaspoon black pepper 3 tablespoons olive oil 5 cups water 1/2 cup grated Parmesan plus more for serving 1
handful baby arugula 1 cup roasted tomatoes 1 tablespoon fresh chives
To the bowl, add about 3/8 cup blackened
chickpeas (a fourth
of the recipe); a big
handful of chopped cabbage; 1/4 cup salsa (or to taste); and top with 1/4 cup
of the avocado mixture.
Ingredients 250 g
chickpeas, soaked for 8 - 10 hours then cooked in filtered water with a pinch
of whole sea salt (use canned
chickpeas only if you really have to) 8 - 10 cherry tomatoes (I used black cherry tomatoes), washed and cut into wedges 4 large
handfuls of fresh parsley, rinsed, pat dried and more ore less -LSB-...]
Make the wraps with a
handful of lettuce, smashed
chickpeas, mixed diced vegetables and a few dollops
of tzatziki.
You could swap black beans for
chickpeas or broad beans, add a
handful of spinach and a teaspoon
of cumin.
150 g spaghetti (I used «spaghettoni») extra virgin olive oil, to taste 250 g cooked
chickpeas 1 garlic clove, peeled and halved 1 small red chili pepper, cleaned and minced a large
handful of fresh sage leaves, cleaned and pat dried freshly ground black pepper, to taste
The secret to this recipe actually comes from my aunt, who I recently visited and saw her pan roasting
handful of split
chickpeas and then grinding them to a powder.
a
handful of roasted split
chickpeas (Chana dal) or as a replacement use a
handful or roasted peanuts
pan roast a
handful of split
chickpea / Chana Daal, grind it without any water to a powder consistency.
2 cups / 10 oz / 280 g cooked
chickpeas (see page 215), or 1 (15 - ounce / 425g) can
chickpeas, rinsed and drained 3 tablespoons extra-virgin olive oil 4 cloves garlic, finely chopped 1/2 teaspoon red pepper flakes Fine - grain sea salt 3 or 4
handfuls of young dandelion leaves, stems trimmed Grated zest
of 1 lemon
These rosemary garlic roasted
chickpeas are super easy to make and only call for a
handful of ingredients and about 30 minutes in the oven.
Ingredients about 6
handfuls (or 250 g)
of fresh spinach, cleaned 200 g cooked
chickpeas the juice and grated zest
of 1 organic lemon 1 garlic clove, peeled 1 small
handful of chives, cleaned and chopped 1 large tablespoon tahin 2 - 3 tablespoons extra virgin olive oil 2 teaspoons cumin powder 1 teaspoon and a half -LSB-...]
It's easy to transform charred chicken thighs into a meal: Just throw on a
handful of arugula and a helping
of canned
chickpeas.
150 g spaghetti (I used «spaghettoni») extra virgin olive oil, to taste 250 g cooked
chickpeas 1 garlic clove, peeled and halved 1 small red chili pepper, cleaned and minced a large
handful of fresh sage leaves, cleaned and pat dried freshly ground black pepper, to taste [click to continue...]
200g baby spinach leaves, washed and dried 1 — 2 tins
chickpeas, drained and rinsed 75g sunflower seeds, toasted in a dry pan A couple
of handfuls of sultanas 1/2 pomegranate, seeds removed 2
handfuls mint leaves 2
handfuls basil leaves
Let's start things off easy, with just a
handful of spices in this sweet potato
chickpea salad recipe.
about 6
handfuls (or 250 g)
of fresh spinach, cleaned 200 g cooked
chickpeas the juice and grated zest
of 1 organic lemon 1 garlic clove, peeled 1 small
handful of chives, cleaned and chopped 1 large tablespoon tahin 2 - 3 tablespoons extra virgin olive oil 2 teaspoons cumin powder 1 teaspoon and a half ginger powder whole sea salt, just enought to taste about 1 tablespoon poppy seeds 1 small red chili pepper, cleaned and sliced
Place the cooked
chickpeas (reserve a
handful for garnish), cooked garlic (and if you love garlic as much as we do, add 2 cloves
of raw garlic at this stage) in a food processor with the remaining ingredients and half a cup
of the cooking water.
Quick lamb tagine with tabbouleh 2 tbsp olive oil2 red onions, sliced2 garlic cloves, crushed700g British lamb neck fillets, diced2 tbsp ras el hanout (a Middle Eastern spice mixture — we like Bart) 300 ml chicken stock400g tin chopped tomatoes1 preserved lemon, flesh removed, rind finely sliced400g tin
chickpeas, drained and rinsed80g pitted prunes, roughly choppedHandful
of fresh coriander, chopped, to serve For the tabbouleh 160g bulgur wheat600ml chicken stockLarge
handful of fresh flatleaf parsley, choppedGood glug
of extra-virgin olive oilJuice
of 1 lemon Heat most
of the oil in a shallow casserole and gently fry the onions for 10 minutes.
2 tbsp olive oil2 red onions, sliced2 garlic cloves, crushed700g British lamb neck fillets, diced2 tbsp ras el hanout (a Middle Eastern spice mixture — we like Bart) 300 ml chicken stock400g tin chopped tomatoes1 preserved lemon, flesh removed, rind finely sliced400g tin
chickpeas, drained and rinsed80g pitted prunes, roughly choppedHandful
of fresh coriander, chopped, to serve For the tabbouleh 160g bulgur wheat600ml chicken stockLarge
handful of fresh flatleaf parsley, choppedGood glug
of extra-virgin olive oilJuice
of 1 lemon Heat most
of the oil in a shallow casserole and gently fry the onions for 10 minutes.
make a bowl 1/3 cup spelt berries 1/3 cup
chickpeas 1/4 cup corn a
handful fresh parsley, chopped 1/4 cup diced cucumber 4 cherry tomatoes, quartered 2 teaspoons quality olive oil 1 teaspoon cucumber balsamic (or white balsamic) 1/2 teaspoon pure maple syrup 1/4 teaspoon sea salt few dashes
of black pepper 1/8 to 1/4 teaspoon chipotle powder
1 onion, peeled & chopped 2 cloves
of garlic, minced thumb sized ginger, chopped finely salt & pepper 1 carrot, peeled & chopped 1 cup
of squash, peeled & cubed 1 parsnip, peeled & chopped 10 apricots, chopped 1 medium sized sweet potato, peeled & chopped 1 teaspoon
of cumin & cinnamon 1/2 teaspoon
of turmeric & paprika 1 tin
of tomatoes & 1 tin
of water juice and zest
of 1/2 an Orange generous pouring
of peas 1 tin
of chickpeas, drained small
handful of coriander, chopped
2 large aubergines, thickly sliced in rounds 1 tablespoon olive oil 2 medium sized onions, chopped 2 -3 cloves garlic, chopped 3 teaspoons Ras — el — Hanout 1 tin chopped tomatoes 1 tin
chickpeas, rinsed and drained 1/2 l vegetable stock — I use Marigold bouillon 8 dried apricots, quartered 2 preserved lemons A
handful of roasted almonds, chopped A
handful of fresh mint, leaves picked off and thinly shredded
1 can
of chickpeas, rinsed & drained 1 red pepper, finely diced 3 scallions, finely chopped 1 large carrot, julienned 1
handful of mint leaves, finely chopped 2
handfuls of parsley, finely chopped 1 lemon, zested & juiced 1 T cider vinegar 1 t dijon mustard 3 T olive oil 3 cloves garlic, minced 1 t honey or agave syrup 1 t cumin 1/2 t aleppo pepper a large pinch
of kosher salt
If you're making the
Chickpea Salad to serve on its own — you'll want to toss in a
handful of raisins.
2 medium sweet potatoes (orange inside), around 700g or 1 1/2 pounds in total 1 1/2 teaspoons ground cumin 2 small cloves
of garlic, chopped 1 1/2 teaspoons ground coriander 2 big
handfuls of fresh cilantro / coriander, chopped Juice
of half a lemon a scant cup (120g) gram /
chickpea flour a splash
of olive oil a sprinkling
of sesame seeds salt and pepper
Ingredients: 240g
chickpeas (or 1 tin drained) 300g sweet potatoes 2 large cloves garlic 1
handful fresh coriander leaves 1/4 teaspoon ground cardamon 1 heaped teaspoon ground turmeric (or 1 heaped tablespoon
of freshly grated) 2 teaspoons heaped ground coriander 1 teaspoon heaped ground cumin 2 tablespoons olive oil 1 heaped teaspoon sea salt 2 tablespoons gram flour (
chickpea flour) Extra gram flour for rolling with
In bowls, add some
of the cooked quinoa, a bunch
of roasted
chickpeas, some tomatoes, some cucumber, a
handful of lettuce, and a big dollop
of hummus.
for the socca pizza crust: 1 cup
of chickpea flour 1 cup
of water 3 tablespoons
of extra virgin olive oil a couple pinches
of sea salt freshly cracked black pepper a
handful of chopped chives (optional) a couple tablespoons
of ghee for the toppings: 6 - 8 squash blossoms, stems and pistol removed a few tablespoons
of pesto (either homemade or store - bought) several dollops
of goat's cheese, or your favorite non-dairy cheese
To serve, place a few pieces
of the cauliflower in the middle
of the tortilla, followed by a small
handful of the pepper and mushroom mixture and some
chickpeas.
-- 300 g button mushroom, quartered — 400 g (1 can)
chickpeas, rinsed and drained — 400 g (1 can) chopped tomatoes, drained but keep the tomato juice — 1 red onion, chopped — 1 teaspoon cumin — 1/2 teaspoon cinnamon — 1 teaspoon honey — 180 g couscous — 50 g soft dried apricots, diced — small
handful of parsley, roughly chopped — salt, pepper — olive oil
LEMON TAHINI: 1/4 cup tahini 1/4 cup filtered water 1/2 teaspoon lemon zest 1 tablespoon + 1 teaspoon lemon juice 1 clove
of garlic, finely minced (or grated with a Microplane) 1 teaspoon olive oil sea salt and ground black pepper, to taste POTATOES: 1 1/2 lbs new potatoes, scrubbed 1 tablespoon heat - tolerant oil, like avocado 1 teaspoon za'atar HARISSA
CHICKPEAS: 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1 teaspoon caraway seeds 1 teaspoon chili flakes 1 tablespoon heat - tolerant oil, like avocado 1 shallot, fine dice (about 1/3 cup diced shallot) 1 clove of garlic, finely minced 1 1/2 cups cooked chickpeas (or 1 15 - ounce can, drained) 1 cup crushed canned tomatoes (I like fire - roasted here) 1/4 cup filtered water (+ extra if necessary) TO SERVE: 4 big handfuls of chopped mixed greens olive oil fresh lemon juice extra za'atar 1/3 cup chopped flat leaf parsley Make the lemon -
CHICKPEAS: 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1 teaspoon caraway seeds 1 teaspoon chili flakes 1 tablespoon heat - tolerant oil, like avocado 1 shallot, fine dice (about 1/3 cup diced shallot) 1 clove
of garlic, finely minced 1 1/2 cups cooked
chickpeas (or 1 15 - ounce can, drained) 1 cup crushed canned tomatoes (I like fire - roasted here) 1/4 cup filtered water (+ extra if necessary) TO SERVE: 4 big handfuls of chopped mixed greens olive oil fresh lemon juice extra za'atar 1/3 cup chopped flat leaf parsley Make the lemon -
chickpeas (or 1 15 - ounce can, drained) 1 cup crushed canned tomatoes (I like fire - roasted here) 1/4 cup filtered water (+ extra if necessary) TO SERVE: 4 big
handfuls of chopped mixed greens olive oil fresh lemon juice extra za'atar 1/3 cup chopped flat leaf parsley Make the lemon - y tahini.
Add curry powder or curry paste to taste to a serve
of Easy Mince, along with a
handful of tinned, rinsed
chickpeas and a
handful of frozen green peas or spinach.
1 bunch
of kale 1 can
of chickpeas 1 Tablespoon
of olive oil optional: cumin, smoked paprika 2 carrots 1 teaspoons
of olive oil 1 - 2 teaspoons tahini 1 - 2 teaspoons lemon juice optional: 1 clove
of garlic salt and pepper to taste optional: small
handful of crumbled feta cheese
1/2 cup sliced shallots or onion a
handful of flaked coconut (shredded would work too) 2 - 3 Tablespoons liquid coconut oil, divided 1 Tablespoon red miso black pepper to taste 1 cup cooked
chickpeas (garbanzo beans)
Handfuls of green delicious kale, washed and torn Lemon slices for squeezing on top, if you like