Chickpea CCCrazy!!!

Chickpeas

Chickpea CCCrazy!!!

Chickpea CCCrazy!!!

You’ll Want to Eat More Chickpeas with These Tasty Recipes

We’re all about the chickpea right now! Chickpeas (garbanzo beans) are an incredibly healthy way to get an extra protein boost in your meals and help you stay full throughout the day.

*Chickpeas have high amounts of fiber, potassium, vitamin C, and vitamin B-6, which all support our heart health!

*The fiber also helps lower the amount of cholesterol in the blood, thereby decreasing the risk of heart disease. Also, thanks to their high fiber content, chickpeas promote and regulate a healthy digestive tract.

….Since every serving of chickpeas is so nutrient dense, we wanted to give you a chickpea recipe for breakfast, lunch, and dinner!

Fuel up on this good stuff!

Chickpeas

Breakfast

This first recipe is so quick and easy, you can make it almost every morning. Plus, eating eggs with chickpeas gives your body  a complete protein!

Eggs and Chickpeas

(Serves 2)

Ingredients:

  • 2 Tbsp. cold pressed avocado or olive oil
  • 2 eggs
  • 2 cups spinach
  • 1 cup garbanzo beans
  • 1/2 tsp cajun seasoning
  • freshly ground pepper, to taste

Method:

  1. Heat olive oil in a skillet over the stovetop.
  2. Add chickpeas and spinach and cook for approx. 3 minutes.
  3. Make a hole in the center of the skillet and crack an egg inside of it. Cook for 3-5 more minutes or until egg is as “dippy” as you like it.
  4. Sprinkle seasoning and pepper overtop and serve with toast.
  5. Serve & ENJOY!!!

Lunch

Greek Chickpea Salad 

(Serves 2)

Ingredients

  • 2 cups drained garbanzo beans
  • ½ cup chopped tomatoes
  • 3 cups chopped romaine
  • 1/3 cup feta cheese
  • 1 lemon
  • top with olive oil and balsamic vinegar

Method:

  1. Mix together all ingredients and dress as desired.
  2. Serve & ENJOY!!!

Dinner

Lemony -Garbanzo Stir-fry

(Serving 2)

Ingredients:

  • 2 Tbsp. ghee or extra-virgin olive oil
  • 1 small onion or a couple shallots, sliced
  • 1 cup cooked garbanzo beans (canned is fine)
  • 1 cup chopped kale, spinach, or other hearty green
  • 1 red pepper, roasted, skinned, and chopped
  • 2 small zucchini, cut into half moons
  • Zest and juice of 1/2 lemon

Method:

  1. In a large skillet, heat one tablespoon of the olive oil or ghee over medium-high heat and stir in a good pinch of salt.
  2. Add the chickpeas and sauté until beginning to color, then add the onions and red pepper.
  3. Add the zucchini and kale once the other vegetables are tender.
  4. Zest the lemon and remove from heat.
  5. Serve & ENJOY!!!

Check out more chickpea recipes!

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About the Author
Anna Baker

Jermaine Jones Authentic Jersey