ROASTED CHICKPEA AND AVOCADO SALAD RECIPE BY TASTY
Here's what you need: mixed greens, large cucumber, cherry tomato, avocado, chickpeas, olive oil, smoked paprika, garlic salt, extra virgin olive oil, fresh lemon juice, salt, black pepper
Provided by Joey Firoben
Categories Lunch
Time 30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F (200°C).
- In a large bowl, mix together the chickpeas, olive oil, paprika, and garlic salt.
- Spread the chickpeas onto a baking sheet in one layer. Bake for 25-30 minutes, until the chickpeas are crisp.
- Dice the cucumber and add to a large bowl.
- Toss in the mixed greens, cucumber, tomatoes, avocado, roasted chickpeas, extra virgin olive oil, lemon juice, salt, and pepper, and mix until well combined.
- Divide between individual bowls and serve.
- Enjoy!
Nutrition Facts : Calories 378 calories, Carbohydrate 46 grams, Fat 16 grams, Fiber 14 grams, Protein 14 grams, Sugar 9 grams
VEGGIE-PACKED CHICKPEA POT PIE RECIPE BY TASTY
Here's what you need: medium potatoes, olive oil, medium onion, garlic, celery, frozen corn, broccoli, carrots, mushroom, canned chickpea, fresh parsley, dried thyme, dried rosemary, fresh rosemary, fresh thyme, salt, pepper, flour, vegetable stock, nutritional yeast, soy milk, refrigerated pie crust
Provided by Gwenaelle Le Cochennec
Categories Dinner
Yield 6 servings
Number Of Ingredients 22
Steps:
- Bring a large pot of water to boil over high heat and add the potatoes. Cook in gently boiling water for 10-15 minutes, until they are tender and can easily be pierced with a fork.
- Drain the potatoes in a colander.
- Divide the potatoes into two medium bowls and mash half of them. Set aside.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat until the oil is shimmering.
- Add the onion and garlic, and sauté until the onion is translucent, about 2 minutes.
- Add the celery, corn, broccoli, carrot, mushrooms, chickpeas, parsley, dried thyme, and dried rosemary. Add salt and pepper to taste, and stir.
- Add the fresh rosemary and thyme sprigs. Stir and cook over medium heat for about 15 minutes, until the vegetables are tender but still slightly firm.
- Remove the rosemary and thyme sprigs.
- Sprinkle the flour over the vegetables and mix well.
- Pour in half of the vegetable stock and stir.
- Add the nutritional yeast and stir well.
- Pour in half of the remaining vegetable stock and cook for about 2 minutes while continuing to stir.
- Incorporate the mashed potatoes and enough of the remaining stock to reach your desired consistency.
- Add the diced potatoes and stir.
- Pour the vegetable mixture into a 9-inch (23-cm) baking dish.
- Mix 2 tablespoons olive oil and 2 tablespoons soy milk in a small mixing bowl.
- Brush the outside edges of the baking dish with the mix using a brush or your fingers.
- Preheat the oven to 350°F (180°C).
- Place the pie crust dough over the top of the baking dish, pressing the edges to make it stick.
- Brush the top of the dough lightly with the oil-soy milk wash.
- Make a small X-shaped incision on the top of the crust.
- Bake for about 45 minutes or until the pie crust is golden.
- Enjoy!
Nutrition Facts : Calories 691 calories, Carbohydrate 75 grams, Fat 38 grams, Fiber 7 grams, Protein 9 grams, Sugar 12 grams
BUFFALO CHICKPEA WRAPS RECIPE BY TASTY
Here's what you need: olive oil, chickpeas, garlic powder, salt, buffalo sauce, hummus, lemon juice, water, large tortillas, romaine lettuce, tomato, red onion
Provided by Rachel Gaewski
Categories Lunch
Time 30m
Yield 2 servings
Number Of Ingredients 12
Steps:
- In a large saucepan, heat the olive oil over medium heat. Once the oil begins to shimmer, add the chickpeas and cook until lightly browned, 2-3 minutes.
- Add the garlic powder, salt, and buffalo sauce and cook for 2 more minutes, until the sauce thickens and the chickpeas have browned. Set aside.
- In a small bowl or liquid measuring cup, combine the hummus, lemon juice, and water and whisk thoroughly.
- To assemble a wrap, top a tortilla with romaine, chickpeas, tomatoes, and red onion, then pour on the dressing.
- Fold in the sides of the wrap and roll up like a burrito. Cut in half.
- Enjoy!
Nutrition Facts : Calories 642 calories, Carbohydrate 88 grams, Fat 21 grams, Fiber 20 grams, Protein 25 grams, Sugar 12 grams
CHICKPEA AND VEGGIE AVOCADO WRAP RECIPE BY TASTY
Try these healthy and delicious veggie wraps made with Sabra's Classic Hummus!
Provided by Sabra
Categories Snacks
Time 20m
Yield 3 servings
Number Of Ingredients 17
Steps:
- In a medium bowl, slightly mash the chickpeas with the back of a fork.
- Mix in the parsley, chives, basil, Sriracha, Dijon mustard, tahini, Sabra hummus, lemon juice, celery, shallot, smoked paprika, salt, and pepper using a large spoon.
- Evenly divide the mixture onto the three flour tortillas and top with avocado and baby spinach. Roll the tortilla up, slice on the bias.
- Enjoy!
Nutrition Facts : Calories 661 calories, Carbohydrate 50 grams, Fat 31 grams, Fiber 18 grams, Protein 49 grams, Sugar 7 grams
AVOCADO CHICKPEA SALAD WITH CHILI LIME DRESSING RECIPE BY TASTY
Here's what you need: olive oil, lime juice, cumin, chili powder, salt, pepper, fresh cilantro, chickpeas, cucumber, cherry tomatoes, onion, avocado, carrot
Provided by Pierce Abernathy
Categories Lunch
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the dressing, combine dressing ingredients in a small bowl. Whisk together until mixed thoroughly.
- In a large bowl, combine chickpeas, cucumber, tomatoes, onion, avocado, carrots, and dressing. Toss together until evenly combined.
- Serve and garnish.
- Enjoy!
Nutrition Facts : Calories 503 calories, Carbohydrate 70 grams, Fat 18 grams, Fiber 21 grams, Protein 20 grams, Sugar 16 grams
AVOCADO CHICKPEA WRAP
Make and share this Avocado Chickpea Wrap recipe from Food.com.
Provided by elyseinontario
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mash avocado and chickpeas together.
- Spread mixture onto wraps.
- Cut cucumbers and put on wrap.
- Shred carrots.
- Fold up wrap and enjoy.
Nutrition Facts : Calories 264.4, Fat 9.1, SaturatedFat 1.3, Sodium 428.7, Carbohydrate 40.4, Fiber 10.5, Sugar 3, Protein 8.4
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