FMCC: Chickpeas, Chickpeas, Chickpeas!

I have been dying to get this post written, mainly because I am currently obsessed with the chickpea burgers. My friend, Tammy made them and posted a photo on facebook... As soon as I saw them, I knew they would be perfect for FMCC. Nothing better than finding an uber-healthy, delicious recipe! Thank you, Tammy!

I am so thankful Dawn helped me out this week and took over 100% of the FMCC duties:) It was a crazy week for my family between work, the kids (hockey tryouts!), and general life craziness, I didn't have time to shop or do much planning for this cook day. So Dawn took the reins and knocked it out of the park! As always, we had so much fun cooking together and testing the recipes. We couldn't stop eating the burgers, but it was all so yummy!

Don't forget, you can save sooo much money by cooking your own chickpeas. Simply rinse dried chickpeas and place in your crockpot. Cover with water, 1 inch over the top of the beans and cook on low 4-6 hours until cooked through. You can freeze in 2 cup portions (equal to 1 15 oz. can) for up to 4 months. For more information on cooking your own beans, check out this post on Kalyn's Kitchen.

Spicy Roasted Chickpeas
4 cups (or 2 cans) cooked chickpeas (garbanzo beans)
2 heaping tablespoons Homemade Taco Seasoning (or store-bought)
2 tablespoons olive oil
1. Preheat oven to 400 degrees
2. Drain and rinse chickpeas, pat dry with a kitchen towel
3. Mix chickpeas, olive oil and taco seasoning in a large bowl. Spread mixture on single layer in baking sheet
4. Bake 40-50 minutes, making sure to stir every 10 minutes until chickpeas are nice and crunchy!
Cranberry-Chickpea Salad
2 cups (or 1 15 oz. can) chickpeas
1 cup cooked edamame beans
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped red bell pepper
1/2 cup shredded carrot
1/2 cup crumbled feta cheese
1/4 cup dried cranberries
1 garlic clove, minced
1/4 cup olive oil
2 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
1 teaspoon Italian seasoning
1/4 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1. Combine all dressing ingredients in a large bowl
2. Add salad ingredients and toss to coat thoroughly
3. Enjoy immediately or refrigerate up to 3 days before serving.
Original recipe from Green Forks
Chickpea Burgers with Dill-Yogurt Topping
2 cups cooked chickpeas
4 heads roasted garlic
1/3 cup bread crumbs
1/2 teaspoon salt
1/4 teaspoon white pepper
juice of 2 lemons
2 tablespoons flax seed meal
1/4-1/2 cup olive oil (for cooking on the griddle)
1.In a small bowl, mix the lemon juice and flax seed. Heat in microwave 1-2 minutes until heated through
2. In a large bowl, smash the chickpeas with a potato masher. This can be a rough mash, leave some whole and really squish up most of them
3. Using a fork, mix in roasted garlic, white pepper, and bread crumbs.
4. Using your hands form patties with bean mixture
(At this point you might want to let the burgers sit while you mix up the yogurt topping)
5. Heat a griddle or skillet to 350 degrees (med-high heat), pour 1/4 cup olive oil on griddle and cook patties about 4-5 minutes on each side until nicely browned and heated through.
Dill-Yogurt Topping
2 oz. crumbled feta
1 head roasted garlic
1 cup plain Greek yogurt
1 teaspoon dried dill (or 1 Tablespoon fresh dill)
handful fresh Italian parsley
1. Mix all ingredients in a bowl with a fork.
Original recipe from Running with Guts
Greek Spinach Hummus
4 cups cooked chickpeas
3 handfuls fresh spinach
6 oz. feta cheese
2 cloves garlic
1/3 cup olive oil
3 tablespoons fresh lemon juice
3 tablespoons tahini
salt to taste
1. Combine the chickpeas, spinach, garlic, olive oil, lemon juice, and tahini in a food processor until smooth
2. Add feta and salt to taste, pulse until smooth -- add water, 1 tablespoon at a time until you reach desired consistency

Original recipe from  MyFareBeloved

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