Spicy Roasted Chickpeas

Spicy Roasted Chickpeas
Prep Time
45 minutes
Number of Servings
4 Servings
Ingredients
  • 1 15 oz can chickpeas (garbanzo beans), drained, rinsed and dried thoroughly
  • 1 tsp extra-virgin olive oil
  • 1 tsp fresh black pepper
  • 1 tsp sea salt
  • [q:1/2] tsp cumin
  • [q:1/2] tsp paprika
  • 1 Tbsp red chili pepper flakes
Directions
  1. Preheat oven to 400ºF.
  2. Pat chickpeas dry with a paper towel. Discard any skins that peel off.
  3. Combine remaining ingredients in a small bowl and add chickpeas. Stir until beans are evenly coated.
  4. Place on a baking sheet and roast for 30 to 40 minutes, turning once.
  5. Serve immediately.
Nutrition Info
416 Calories, 22 g Protein, 68 g Carbohydrates, 12 g Total sugars (0 g Added sugars), 13 g Fiber, 8 g Total fat (1 g sat), 258 mg Sodium, [nutrition:5] Folate, [nutrition:4] Vitamin B1 (thiamine), B6, [nutrition:3] Phosphorus, [nutrition:2] Iron, Magnesium, Zinc, [nutrition:1] Vitamin B2 (riboflavin), B3 (niacin), K, Potassium

Ten-Minute Chickpea Salad with Feta and Basil

Ten-Minute Chickpea Salad with Feta and Basil
Prep Time
10 minutes
Number of Servings
Serves 3 as an entree, or 8 as a side dish
Ingredients
  • 2 (15 oz) cans chickpeas, rinsed and drained
  • Half a red onion, finely diced
  • Half an English cucumber, finely diced
  • 1 jar roasted red or yellow peppers, roughly chopped
  • [q:1/2] lb feta cheese, crumbled
  • 1 garlic clove, crushed and minced
  • 1 handful fresh basil leaves, torn
  • 3 Tbsp fresh lemon juice
  • [q:1/4] cup extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
Directions
  1. Combine chickpeas, onion, cucumber, roasted peppers, feta, garlic, basil, lemon juice, and olive oil in a salad bowl. Toss well.
  2. Taste and add salt and pepper as needed. Depending on how salty your feta is, you might not need any salt.
  3. Serve right away, or refrigerate for up to a few hours.
Nutrition Info
As a side: 556 Calories, 27 g Protein, 25 mg Cholesterol, 73 g Carbohydrates, 14 g Total sugars (0 g Added sugars), 14 g Fiber, 19 g Total fat (5 g sat), 497 mg Sodium, [nutrition:5] Vitamin B6, Vitamin C, Folate, Phosphorus, [nutrition:4] Vitamin B1 (thiamine), [nutrition:3] Vitamin B2 (riboflavin), Zinc, [nutrition:2] Vitamin B12, Vitamin K, Calcium, Iron, Magnesium, Potassium, [nutrition:1] Vitamin A, Vitamin B3 (niacin), Vitamin E

Vegan "Tuna" Wraps

Vegan "Tuna" Wraps
Number of Servings
Serves 4
Ingredients
  • [q:1 1/2] cups cooked or 1 15-ounce can chickpeas, drained and rinsed
  • [q:1/2] cup blanched almonds (easy to do yourself, see instructions below)
  • [q:1 1/2] Tbsp fresh lemon juice
  • 1 tsp kelp powder
  • [q:1/2] cup minced celery
  • [q:1/4] red onion, minced
  • [q:1/4] plus 1 Tbsp Organic Vegenaise®
  • [q:1 1/2] tsp Dijon mustard
  • sea salt and fresh ground pepper
  • Optional: fresh or dried parsley, a bit of dried dill, red pepper flakes
Directions

  1. Blanch the Almonds

    1. Boil water.
    2. Add raw almonds, cook for 2 minutes.
    3. Drain, let cool, peel.

  2. Make the Filling

    1. In a food processor, pulse chickpeas and almonds until coarsely chopped (add a drizzle of olive oil or teaspoon of water if needed for processing).
    2. Add lemon juice and kelp powder. Blend until well combined.
    3. Transfer to a large bowl and add celery, onion, soy mayo, mustard, salt, pepper, herbs. Mix well. Tip: If it's too dry, add more mayo!
    4. Cover and refrigerate for at least [q:1/2] hour before serving.

  3. Make the Wraps

    1. Spread wrap thinly with a bit of the mayo and mustard.
    2. Place filling near the bottom of the wrap, add spinach leaves, some ground pepper, and a drizzle of olive oil
    3. Wrap and serve.
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