Start by Cooking your Dry Garbanzo Beans. This is a healthier, more cost-effective option than canned beans.
Spicy Roasted Chickpeas
This is probably the most simple recipe!
2 cups cooked chickpeas
2 tablespoons olive oil or coconut oil
1/4 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/4 teaspoon cumin
1/4 teaspoon garlic powder
sea salt (optional)
Preheat over to 400 degrees.
Place chickpeas in a large bowl. Add oil and spices. Toss (mix) to coat. Place spiced chickpeas on a large pan or casserole dish. Bake for approx 25 minutes.
Once these delicious little nuggets cool down I usually top my spinach salad with a handful.
Tangy Chickpea Toss
In a bowl, combine 1/2 cup chopped tomato, 1/2 cup cooked chickpeas, 1/4 cup chopped red onion, 1 tbsp red wine vinegar, 1 tsp olive oil, 1/8 tsp garlic powder, 1/8 tsp salt, and black pepper to taste. Allow everything to marinate in the fridge for approx 3 hours.
This is great as a salad topping or over brown rice.
Veggie Chickpea Salad
1 cup Spicy Roasted Chickpeas
1 bag Broccoli Slaw
1 zucchini, sliced or chopped
1/2 white or yellow onion, sliced or chopped
1 tablespoon coconut oil
I use a large wok for this recipe.
Turn the stove to high and add the coconut oil. Place the broccoli slaw, zucchini and onion in the pan and stir coat with coconut oil.
After approx 5 minutes turn the heat down to medium and add spicy chickpeas.
Cook on medium for approx 5 minutes. Serve hot.
This is great as a meal or over brown rice.