Chickpeas ROCK and Here’s Why!
Chickpeas (aka garbanzo beans) are a type of legume in the same family as kidney beans and peanuts. They have a buttery, nutty flavor and creamy texture. And they ROCK!
First, they rock because they’re so good for you. Medical research abounds and shows that this bean:
Besides all its health benefits, the chickpea is packed with protein. This makes it a terrific meatless alternative. You’ll often find them in the ingredients list (along with black beans) for meatless burgers.
To top it off, chickpeas are also light on your wallet. One 15 ounce can costs less than $2, while a large bag of dried beans costs less than $5 to $6 dollars.
Versatility at its best! Chickpeas can be added into just about any type of meal, from curries to patties to the best dips and more!
One of my very favorite ways to use them is in salads. Their texture, color, and flavor add significant interest to raw vegetables.
Take for instance this Mediterranean salad found on www.downshiftology.com. Lisa (site owner and recipe creator) says, “This garden-fresh salad is one of my go-to salads to meal prep for the week. It's durable, refreshing, and filling enough for a light and healthy meal.”
She’s so right about it being durable. Leftovers do well for up to 3 days. And it absolutely is filling enough to a be full meal. Add some crusty dinner rolls and fruit for dessert and you have a winner. Lastly, Lisa’s accompanying lemon vinaigrette contributes a zing that really does make this a refreshing salad.
Do you have a favorite use for chickpeas? Let us know how you use them in the comments below. We love your input!
2 (15-ounce) cans chickpeas drained and rinsed
1 large cucumber diced
1 red bell pepper diced
2 cups cherry tomatoes halved
1/4 cup red onions diced
4 ounces feta cheese crumbled
1/4 cup finely chopped parsley
LEMON VINAIGRETTE
1/3 cup extra virgin olive oil
1/4 cup fresh lemon juice
1 teaspoon Dijon style mustard
1/2 teaspoon raw honey or pure maple syrup
1 clove garlic minced
salt to taste
pepper to taste
Directions:
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First, they rock because they’re so good for you. Medical research abounds and shows that this bean:
- helps control blood sugar
- helps with digestion, keeping the gut healthy and things moving
- helps lower blood pressure
- protects against cancers
- helps strengthen bones and help prevent bone loss
- boosts memory, mood, muscle control, and other brain and nervous system activity
- is a rich source of vitamins and minerals—it’s nutrient dense!
Besides all its health benefits, the chickpea is packed with protein. This makes it a terrific meatless alternative. You’ll often find them in the ingredients list (along with black beans) for meatless burgers.
To top it off, chickpeas are also light on your wallet. One 15 ounce can costs less than $2, while a large bag of dried beans costs less than $5 to $6 dollars.
Versatility at its best! Chickpeas can be added into just about any type of meal, from curries to patties to the best dips and more!
One of my very favorite ways to use them is in salads. Their texture, color, and flavor add significant interest to raw vegetables.
Take for instance this Mediterranean salad found on www.downshiftology.com. Lisa (site owner and recipe creator) says, “This garden-fresh salad is one of my go-to salads to meal prep for the week. It's durable, refreshing, and filling enough for a light and healthy meal.”
She’s so right about it being durable. Leftovers do well for up to 3 days. And it absolutely is filling enough to a be full meal. Add some crusty dinner rolls and fruit for dessert and you have a winner. Lastly, Lisa’s accompanying lemon vinaigrette contributes a zing that really does make this a refreshing salad.
Do you have a favorite use for chickpeas? Let us know how you use them in the comments below. We love your input!
Mediterranean Chickpea Salad
Ingredients:
2 (15-ounce) cans chickpeas drained and rinsed
1 large cucumber diced
1 red bell pepper diced
2 cups cherry tomatoes halved
1/4 cup red onions diced
4 ounces feta cheese crumbled
1/4 cup finely chopped parsley
LEMON VINAIGRETTE
1/3 cup extra virgin olive oil
1/4 cup fresh lemon juice
1 teaspoon Dijon style mustard
1/2 teaspoon raw honey or pure maple syrup
1 clove garlic minced
salt to taste
pepper to taste
Directions:
Place all of vinaigrette ingredients to a small bowl and whisk together. Once made, add desired amount of vinaigrette and toss all of the ingredients in a large mixing bowl.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Alice Osborne
Weekly Newsletter Contributor since 2006
Email the author! alice@dvo.com
