Bakedchickpeapattieswithlemonherbyogurtsauce Recipes

BAKED CHICKPEA PATTIES WITH LEMON HERB YOGURT SAUCE

Baked Chickpea Patties With Lemon Herb Yogurt Sauce image

This is from the Canadian Heart and Stroke Foundation's website - haven't tried it yet, but wanted to post it here as I really wanna try it! I've tried some of the others from the site, and they're all pretty healthy and good! I think they'd be great in a tortilla or pita with some diced tomato and cukes...

Provided by Cadillacgirl

Categories Lunch/Snacks

Time 25m

Yield 4 patties, 2 serving(s)

Number Of Ingredients 15

Ingredients

2 teaspoons canola oil
1 small onion, finely chopped
2 garlic cloves, minced
1/2 jalapeno, seeded and minced
1 teaspoon dried oregano
1/2 teaspoon dried basil
1 (540 ml) can chickpeas, drained and rinsed
1 egg white
2 tablespoons chopped fresh Italian parsley
1/2 cup plain low-fat yogurt
1 tablespoon minced fresh Italian parsley
1 tablespoon minced of fresh mint
1 small garlic clove, minced
1/2 teaspoon finely grated lemon rind
1 pinch salt

Steps:

In nonstick skillet heat oil over medium heat and cook onion, garlic, jalapeño, oregano and basil for about 5 minutes or until softened.
Meanwhile, in bowl mash chickpeas using potato masher until smooth. Scrape onion mixture into bowl and stir to combine. Add egg white and parsley and stir until well combined and smooth.
Divide mixture into 4 equal portions and form into 1/2-inch (1 cm) thick patties. Place patties on parchment paper lined baking sheet and bake in 425° F (220° C) oven for about 20 minutes, turning once halfway through or until golden.
Lemon Herb Yogurt Sauce: Meanwhile, in bowl, stir together yogurt, parsley, mint, garlic, lemon rind and salt. Serve with chickpea patties.

Nutrition Facts : Calories 437.8, Fat 8.8, SaturatedFat 1.3, Cholesterol 3.7, Sodium 968.1, Carbohydrate 72.1, Fiber 13.5, Sugar 6.2, Protein 19.5

ROASTED CHICKPEAS

Roasted Chickpeas image

Chickpeas are oven roasted and seasoned to taste for a delicious high fiber snack

Provided by akcpa

Categories Appetizers and Snacks Beans and Peas

Time 45m

Yield 4

Number Of Ingredients 5

Ingredients

1 (12 ounce) can chickpeas (garbanzo beans), drained
2 tablespoons olive oil
1 pinch salt
1 pinch garlic salt
1 pinch cayenne pepper

Steps:

Preheat oven to 450 degrees F (230 degrees C).
Blot chickpeas with a paper towel to dry them. In a bowl, toss chickpeas with olive oil, and season to taste with salt, garlic salt, and cayenne pepper, if using. Spread on a baking sheet, and bake for 30 to 40 minutes, until browned and crunchy. Watch carefully the last few minutes to avoid burning.

Nutrition Facts : Calories 161.3 calories, Carbohydrate 19.3 g, Fat 7.7 g, Fiber 3.8 g, Protein 4.2 g, SaturatedFat 1 g, Sodium 337.3 mg

PAPRIKA-SPICED CHICKEN WITH LEMON YOGURT AND CRISPY POTATOES RECIPE BY TASTY

Paprika-Spiced Chicken With Lemon Yogurt And Crispy Potatoes Recipe by Tasty image

Here's what you need: boneless, skinless chicken breast, smoked sweet paprika, fine sea salt, freshly ground black pepper, olive oil, dijon mustard, garlic, lemon, fingerling potato, whole milk greek yogurt, fresh parsley

Provided by Chris Salicrup

Categories Dinner

Yield 4 servings

Number Of Ingredients 11

Ingredients

6 oz boneless, skinless chicken breast, 4 pieces, pounded to 1/2 inch (1 cm) thickness
2 teaspoons smoked sweet paprika
fine sea salt, to taste
freshly ground black pepper, to taste
5 tablespoons olive oil, divided
2 teaspoons dijon mustard, divided
1 clove garlic, grated
1 lemon, zested, divided
1 lb fingerling potato, halved
¾ cup whole milk greek yogurt
2 tablespoons fresh parsley, chopped, extra to garnish, to taste

Steps:

Preheat oven to 400˚F (200˚C).
Season the chicken breasts with paprika, salt, and pepper. Place in a shallow dish and add 2 tablespoons of the oil, 1 teaspoon of the mustard, the garlic, and half the lemon zest.
Toss until the chicken breasts are fully coated, then cover the dish and marinate at least 30 minutes, up to overnight.
On a baking sheet, toss the potato halves with 1 tablespoon of the olive oil. Season with salt and pepper and roast until tender and golden, 25 to 30 minutes.
Heat 1 tablespoon of oil in a large skillet over medium-high. Remove the chicken breasts from the marinade, and working in two batches, cook until golden brown on one side, 6 to 8 minutes. Flip each breast and continue to cook until the chicken is cooked through, 2 to 4 minutes longer. Transfer to a serving platter and repeat with the remaining oil and breasts.
In a small bowl, stir together the yogurt with the remaining 1 teaspoon mustard, lemon zest, salt, pepper and the parsley.
Serve the chicken with the yogurt and potato wedges.
Enjoy!

Nutrition Facts : Calories 373 calories, Carbohydrate 32 grams, Fat 18 grams, Fiber 3 grams, Protein 20 grams, Sugar 7 grams

GARLIC PARMESAN ROASTED CHICKPEAS RECIPE BY TASTY

Garlic Parmesan Roasted Chickpeas Recipe by Tasty image

Here's what you need: chickpeas, olive oil, garlic, italian herb, grated parmesan cheese

Provided by Crystal Hatch

Categories Snacks

Yield 4 servings

Number Of Ingredients 5

Ingredients

15 oz chickpeas, 1 can, drained and rinsed
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon italian herb
2 tablespoons grated parmesan cheese

Steps:

Preheat oven to 400°F (200°C).
Carefully dry the chickpeas. Removing the skins is optional and they will come off easily. The drier you get them, the crunchier they'll be!
In a medium bowl, add dried chickpeas, olive oil, garlic powder, herbs and parmesan. Toss well to coat evenly.
Spread chickpeas out on a parchment paper-lined baking sheet.
Roast for 15-20 minutes.
Mix around on baking sheet and roast for additional 15-20 minutes, or until golden.
Cool for 5-10 minutes.
Enjoy!

Nutrition Facts : Calories 214 calories, Carbohydrate 28 grams, Fat 6 grams, Fiber 8 grams, Protein 10 grams, Sugar 5 grams

BROILED YOGURT-MARINATED CHICKEN AND CHICKPEAS

Broiled Yogurt-Marinated Chicken and Chickpeas image

In this easy weeknight dinner, chicken thighs get a kick from a quick yogurt-lime marinade before being nestled on a baking sheet with spiced carrots and chickpeas and broiled to perfection.

Provided by Greg Lofts

Time 50m

Number Of Ingredients 10

Ingredients

1/2 cup plain Greek yogurt, plus more for serving
2 teaspoons grated lime zest, plus 1/4 cup fresh juice, divided
1 tablespoon ras el hanout, such as McCormick, divided
Kosher salt and freshly ground pepper
4 boneless, skinless chicken thighs (about 1 pound total)
4 carrots, peeled and cut into 1/2-inch-thick matchsticks
1/4 cup extra-virgin olive oil, divided, plus more for drizzling
1 can (15.5 ounces) chickpeas, drained and rinsed
1 small red onion, halved and thinly sliced
Cooked couscous and chopped cilantro, for serving

Steps:

Preheat broiler on high with a rack 8 inches below element. Stir together yogurt, lime zest, 2 tablespoons lime juice, and 2 teaspoons ras el hanout; season with salt and pepper. Season chicken; add to yogurt mixture. Let stand 20 minutes. On a rimmed baking sheet, toss carrots with 2 tablespoons oil; season. Broil 5 minutes. Toss chickpeas with 1 tablespoon oil and remaining 1 teaspoon ras el hanout; season. Add to sheet along with chicken.
Broil, flipping chicken once, until just cooked through and carrots are tender, 8 to 10 minutes a side. Toss onion with remaining 2 tablespoons lime juice and 1 tablespoon oil; season. Stir a handful of cilantro into couscous. Serve chicken, chickpeas, and carrots over couscous with pickled onion, yogurt, more cilantro, and a drizzle of oil.

CAULIFLOWER-AND-CHICKPEA PITAS WITH CREAMY YOGURT SAUCE

Cauliflower-and-Chickpea Pitas with Creamy Yogurt Sauce image

Eating more plant-based meals just got easier, and even healthier. This falafel-inspired pita sandwich gets its crunch from chickpeas that are roasted, not fried. A bright, zippy lime-jalapeño yogurt sauce is drizzled on right before digging in and compliments both the crunchy chickpeas and spiced roasted cauliflower.

Provided by Shira Bocar

Categories Food & Cooking Healthy Recipes Vegetarian Recipes

Time 50m

Number Of Ingredients 11

Ingredients

1 large head cauliflower, cut into 1 1/2" florets (8 cups)
1 can (15 ounces) chickpeas, drained and rinsed
1 teaspoon ground cumin
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
1/2 teaspoon finely chopped garlic
1/2 cup packed fresh cilantro leaves, plus more for serving
1 jalapeño, seeds removed, chopped
2 tablespoons fresh lime juice
3/4 cup 5 percent-fat Greek yogurt
4 pitas (each 6 inches)

Steps:

Preheat oven to 425°F. Arrange cauliflower and chickpeas on a rimmed baking sheet. Sprinkle with cumin, season with salt and pepper, and toss with oil. Roast, flipping vegetables once, until golden and crisp, 30 to 35 minutes.
Meanwhile, combine garlic, cilantro, jalapeño, lime juice, and yogurt in a blender. Blend until smooth. Season with salt and pepper; if too thick, blend in 1 tablespoon water. Heat pitas in oven until warm, 1 minute. Split pitas and stuff with cauliflower mixture; drizzle with yogurt sauce, garnish with more cilantro leaves, and serve.

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