Chickpeas are one of my favorite ingredients to use by far.
They are so incredibly versatile, and are a great source of fiber (and, yes, plant-based protein).
So today, we are going to be making:
- Chipotle-Lime Roasted Chickpeas
- Chickpea Summer Salad
- Chickpea & Bell Pepper Stir-Fry
I hope you enjoy these recipes!
Also, feel free to check out my live cooking classes here!
Video and written recipes can be found below!
Chickpea Salad
Cook and Prep Time: 15 minutes
You Need:
• 1 large can Chickpeas, rinsed and drained
• 2 Carrots, diced
• 2 stalks of Celery, finely chopped
• 1 Bell Pepper, diced
• 1 Red Onion, diced
• 1 clove Garlic, minced
• ½ cup Cilantro, finely chopped
• 1 Lime, juiced
• 1 tbsp. Olive Oil
• Salt, to taste
• Black Pepper, to taste
DIRECTIONS
- Rinse and cut the vegetables accordingly. Rinse and drain the beans.
- Dry the beans and add them to a large bowl.
- Add carrots, celery, and red onion to bowl with beans and begin to stir.
- Add half the cilantro, lime juice, olive oil, salt, and pepper. Stir to combine.
- Once thoroughly mixed, top with remaining cilantro and serve. Enjoy!
Chickpea Stir-Fry with Bell Peppers and Snow Peas
Serves 2-3
Cook and Prep Time: 30 minutes
You Need:
• 1 small can Chickpeas, rinsed and drained
• 1 Red Bell Pepper, cut into thin strips
• 1 Green Bell Pepper, cut into thin strips
• 1 Yellow Onion, cut into thin strips
• 1 bunch Baby Bok Choi, cut into ½ inch pieces, stems and leave separated
• 1 cup Brown Jasmine Rice
• 1 bunch Scallions, thinly chopped, whites and greens separated
• 2 cloves Garlic, minced
• Olive Oil
• 3 tbsp. Tamari
• Black Pepper, to taste
• 1 tbsp. Red Pepper Flakes (optional)
DIRECTIONS
- Rinse and chop all vegetables accordingly. Combine rice and 2 cups of water in a pot and bring to a boil. Once boiled, reduce heat to a simmer and cover for about 40 minutes. Fluff with a fork and cover until ready to serve.
- In a large pan or wok, add 2 tbsp. olive oil and bring to medium-high heat. Add scallion whites and garlic, stirring frequently until softened, 1-2 minutes.
- Add chickpeas, stirring until lightly browned, 3-5 minutes.
- Add bok choi, onion, and bell peppers, stirring until crisp and tender, 3-5 minutes. Then, add tamari, red pepper flakes, and black pepper to taste, and cook for 1 minute further.
- Remove pan from heat and divide rice and stir fry among plates. Garnish with scallion greens. Enjoy!
Roasted Chipotle Pepper-Lime Chickpeas
Serves 2-3
Cook and Prep Time: 30 minutes
You Need:
• 1 large can Chickpeas
• 1 tbsp. Olive Oil
• Salt, to taste
• Pepper, to taste
• 1 Lime, juiced
• 2 tbsp. Ground Chipotle Pepper
• 1 tbsp. Garlic Powder
DIRECTIONS
- Rinse and drain the chickpeas. Heat an oven to 400°F. Juice the lime.
- On a baking tray, add chickpeas and spices. Sprinkle olive oil and lime juice all over and mix well with hands.
- Once oven is warm, place chickpeas in the oven for 20-25 minutes, or until slightly crispy, mixing halfway through.
- Place in a bowl for serving, enjoy!