Chickpea, Beet & Feta Salad

Chickpeas are protein-rich and are a perfect addition to this quick salad!

Ingredients:
-3 tablespoons oil
-2 ½ tablespoons lemon juice
-1 clove of garlic
-½ teaspoon dried oregano
-¼ teaspoon ground pepper
-2 cups diced cooked beets
-1 15 ounce can of chickpeas
1 medium carrot
-1/3 cup crumbled feta
-¼ cup red onion
-¼ cup fresh parsley

Preparation
Whisk oil, lemon juice, oregano, salt, and pepper together. Add the beets, chickpeas, carrot, feta, onion, and parsley. Toss the mixture to coat everything. Enjoy!

Chickpea

The chickpea or garbanzo bean is a popular legume that began being cultivated in Turkey over 5,000 years ago. Chickpeas are a nutrient dense food high in protein as well as potassium, magnesium, phosphorus, calcium and iron and vitamins A and B. They are also a very versatile food that are used in delicious dishes such as hummus, falafel, curries, and salads. In addition, chickpea flour and aquafaba, the liquid from the can of beans, which can be whipped just like egg whites, are great tools for baking! Being both delicious and nutritious consider adding a chickpea based dish into your meal rotation.

Chickpea Salad

This nutritious Chickpea Salad is perfect for a light lunch or a side dish. This salad is packed with protein, fiber, healthy fats, vitamins and antioxidants.

Ingredients:

1 cup / 170 g chickpeas, drained and rinsed.

1 cup / 128 g cubed mango (fresh or thawed frozen)

1⁄2 avocado, cubed.

3-4 cherry tomatoes, quartered.

1 spring onion, sliced on the diagonal.

2 tablespoons / 30 mL oil of choice.

1 tablespoon / 15 mL balsamic vinegar

1 tablespoon finely chopped fresh coriander.

1/4 teaspoon ground cumin

Preparation:

In a bowl, toss together the chickpeas, mango, avocado, cherry tomatoes, and onion. Then add the oil, balsamic vinegar, coriander, and cumin and stir to combine. Enjoy!

Chickpeas

Homemade Hummus

Making hummus at home is easy and delicious so give this recipe a try!

Ingredients:
1 1/2 cups of cooked chickpeas (one 15 oz. can drained)
1/2 cup of tahini
2 garlic cloves
1/2 tsp. cumin
1/2 tsp. salt
1/2 tsp. pepper
Olive oil
Lemon juice
Water

Preparation:
In a food processor, mix the garlic cloves and tahini until smooth. Then add half of the chickpeas and blend. Add the remaining chickpeas, cumin, salt and pepper, and process until smooth. Add lemon juice and olive oil to taste and blend. For looser hummus, add one tablespoon of water at a time until the desired consistency is achieved. Serve with vegetables or pita or rye bread and enjoy!

Tips: For more flavor or variety consider adding chili powder or herbs such as basil or cilantro.

Photo: Unsplash

Chickpeas

Chickpea and Mint Salad

This light salad is packed full of flavor and absolutely delicious. Give it a try and let us know what you think!

Ingredients:
1 serving of chickpeas
1 serving of vegetables
Apple cider vinegar
1 tablespoon of oil
Fresh parsley
Fresh mint
Salt and pepper

Preparation:
Wash the chickpeas, soak overnight and then cook them (if you are pressed for time canned chickpeas work as well). Prepare a salad from the vegetables of your choice and a dressing from the remaining ingredients. Drain the chickpeas, cook over medium heat until crispy, season and add over the salad. Enjoy!

Tip: The mint taste becomes more intense if you prepare the dressing a few hours before eating and let the flavors develop.

Chickpea-Carrot Bowl with Coriander

Our Metabolic Balance Chef Jan P. Cleusters has created this delicious recipe using carrots and chickpeas, give it a try!

Ingredients:
500 g carrots
2 shallots
1 Tbsp coconut oil
2 tsp curry powder
1 tsp tomato paste
1/2 cup (100 mL) vegetable broth
1 cup (200 mL) coconut milk
1 small can of chickpeas
6 sprigs of coriander
Salt and pepper

Preparation:
Peel the carrots and cut into cubes. Peel the shallots and dice finely. Heat coconut oil in a medium-sized saucepan. Cook the carrots and shallots over medium heat for a few minutes until they start turning golden brown. Add the curry powder and tomato paste. Add the vegetable stock and coconut milk and bring to a boil slowly. Cook the covered carrots on low for about 4 minutes. Then add the chickpeas to the carrots and season with salt and pepper. Arrange the curry in bowls and sprinkle with coriander. Enjoy!

Chana Dal: Chickpea Curry

Today we have a delicious Indian chickpea curry perfect for phase 3.

Ingredients:
1 serving of chickpeas
1 serving of vegetables (carrots, white cabbage, peppers, cauliflower, zucchini. . . . )
Diced onion
Garlic
Indian curry powder
Paprika
Freshly ground pepper
Chili
Cumin
Masala
Vegetable broth
Parsley
Peppermint tea
Coconut milk

Preparation:
Wash the chickpeas and soak them overnight in peppermint tea. Cook them for about 50 minutes the next day. At the same time, saute the diced onion and garlic, then add the vegetables. Drain the cooked chickpeas, add them and cook briefly. Season with spices and vegetable stock and deglaze with coconut milk. Cover and cook for 15 minutes. Enjoy with rice or other grains depending on your plan.

Vegan Chickpea Bolognese with Vegetable Noodles

Chickpeas are packed full of protein and pair perfectly with pasta. Give this delicious vegan and vegetarian recipe a try.

Ingredients:
1 serving of dried chickpeas
1 serving of vegetables (tomatoes, celery, carrot, zucchini, kohlrabi, onion, celery)
Vegetable broth powder
Vegetable Noodles
Salt and pepper
1 clove of garlic
Olive oil
Oregano
Thyme
Rosemary

Preparation:
Wash the chickpeas and soak them overnight, then drain and then process them in a food processor. Wash the vegetables and peel the carrot, celery, zucchini and kohlrabi into thin strips with a peeler. Then put the remaining end pieces and the celery into the food processor. Peel and chop the onion and garlic. Wash the tomatoes and dice them. Saute the chickpea mixture, add the diced onion, garlic and vegetable mixture. Season with vegetable stock powder, salt and pepper and cook thoroughly. Add the diced tomatoes and herbs and continue cooking for 15 minutes. In the meantime, cook the vegetable noodles in salted water and finally pour the sauce over them. Enjoy it!