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.
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!
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.
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!
Chickpeas are becoming more and more popular. The beige-yellow legumes – in India they are also red, brown and black varieties – taste slightly nutty and are available either dried or pre-cooked in cans. Hummus is not the only way they can be used, chickpea flour can be used in many ways. It is, for example, the basis for falafel or chickpea pasta, which you can enjoy with Metabolic Balance from phase 3 onwards. The tasty legumes have a particularly high proportion of essential amino acids. Their content of potassium, magnesium, phosphorus, calcium and iron is above average and they contain a lot of vitamin A and B – a real superfood!
Tip: Did you know that aquafaba, the liquid from the can of beans, can be whipped just like egg whites? It can be used in baking to make meringues or baked goods such as muffins.
This salad is fresh and delicious, perfect for phase 2. You can easily adjust this recipe to make it oil free by removing the avocado and making a dressing without it. This way you can enjoy the salad even in the first 14 days!
Ingredients: 1 serving of baby spinach 1 serving of chickpeas (if using dried make sure to soak overnight) 1 serving of bell pepper 25 g avocado Apple cider vinegar Fresh herbs (Basil, rosemary, chives all work great here) Salt and pepper
Preparation: Core the bell pepper and then cut into small, bite-sized pieces. Remove the pit of the avocado and then add it to a blender along with apple cider vinegar, water, and your herbs of choice. Blend until smooth and add water if the mixture is too thick. Then season with salt and pepper and set aside. In a bowl, add the baby spinach, chickpeas, and bell pepper. Pour the dressing over top and enjoy!
Packed with vitamins, fiber, and most importantly delicious flavor, this colorful and refreshing salad is definitely worth a try!
Ingredients (1 serving): 150 g chickpeas (drained from a can) or 75 g dried chickpeas 150 g vegetables (cucumber, tomato, white onion) 1 orange 2 TBsp. olive oil 1 TBsp. balsamic vinegar 1 garlic clove Salt and pepper
Preparation: If using dried chickpeas, soak the chickpeas in cold water overnight. Drain, add new water and cook for 20 minutes. Grate the cucumber, sprinkle with salt and place in a sieve to drain the excess water. Slice the orange in half and then juice one half. Peel the second half and cut into cubes. Make a marinade by adding the orange juice with vinegar, salt and pepper. Cut the onion into thin slices and chop the tomato. Peel and chop the garlic and then sauté in a pan on low heat with the sliced onions. Deglaze the pan using the prepared marinade to create a sauce and set aside. Drain the chickpeas and the cucumber pulp and then mix with the tomatoes. Finally add the sauce, mix well, and enjoy!
In the case of beans, Metabolic Balance distinguishes between those which belong to the vegetable group and those which belong to the protein group:
Beans, which are considered a source of protein, are legumes (white beans, pinto beans, cannellini beans red kidney beans, lima beans, adzuki beans, black-eyed beans, etc. ). Beans that are classified as vegetables are green beans (string/green beans, French beans or Chinese long beans). There are also new varieties, such as yellow beans, which may also be used. The amount in the nutrition plan always refers to dry AKA uncooked weight. If using already cooked or pre-soaked protein beans, the indicated amount should be simply doubled.
The humble chickpea is definitely something that needs to be a regular dinner guest! As a member of the legume family they are highly valuable due to their excellent protein content. It’s due to their wonderful protein that they are sometimes called “the chicken of the vegetable kingdom”!
The high proportion of essential amino acids in chickpeas together with with five percent fat makes them highly nutritious. Their are rich in potassium and magnesium (great for heart and muscle health), phosphorus and calcium (valuable for bone health) and iron. In addition, chickpeas contain vitamins A and B as well as traces of vitamin C and E.
Chickpeas are not only fabulous in stews or curries – they are also a delicious substitute for snacking especially when you might be tempted to look for a sweet or two. Here’s a quick snack-tip: Drain a can of chickpeas (check that the can only has water and salt and no added sugar). Distribute on kitchen towel to allow to dry. Gently fry, the dried chickpeas in a dry non-stick pan. Delicious!
For this recipe you can use canned chickpeas or dried chickpeas that you have soaked overnight.When you are ready to make the recipe, pat the chickpeas dry and remove any loose skin.
Place the chickpeas in a bowl, add a bit of olive oil and then mix until the chickpeas are covered with oil.Combine the seasonings together in a bowl and then add to the chickpeas mixing them together with your hand or a spoon.Once the chickpeas are covered with oil and seasoning, pour the chickpeas onto a baking sheet lined with baking paper.
Bake for 25 minutes, stirring the chickpeas occasionally to make sure they don’t burn.
Once your chickpeas are done, you can use the chickpeas as a protein for a salad or with some Zucchini pasta.Just remember to measure out your portion size and store the rest to use another day.Also, if you use the chickpeas, you can’t add another protein to the meal.
NOTE: A few roasted chickpeas will also work great in your bag when you need a way to get your protein bite in at the start of a meal but don’t carry them around if you are trying to break a snacking habit. No eating between meals please that is one of the metabolic balance rules!