Tag Archives: chickpea

Carrot Salad with Chickpeas

One of my favorite parts of summer is all of the yummy salads that are served at cookouts. I love being able to taste all of the different kinds. Vegetable salads, pasta salads, makes no difference to me. However, I don’t know that I’ve ever tried carrot salad before. I think because every version I’ve seen before has raisins in it. While I like raisins, carrots and raisins seem like an odd combo to me.

This salad was amazing. Great Mediterranean flavors that come together very quickly. My toddler even ate some, which is always a miracle. Take it to your next summer event. You’ll definitely have a unique offering that will be a big hit. Enjoy!

Carrot Salad with Chickpeas (Serves 8 or more)

Carrot Salad with Chickpeas

1 (15-ounce) can chickpeas, rinsed well and drained
1 tablespoon olive oil
½ teaspoon ground cumin
1 pound carrots, peeled and coarsely grated
¼ cup coarsely chopped cilantro
¼ cup chopped walnuts
1 garlic clove, minced
¼ cup lime juice
3 tablespoons tahini
2 tablespoons water
2 tablespoons olive oil

1. Heat oven to 425.

2. Toss chickpeas, one tablespoon olive oil, and cumin together. Spread evenly on a foil-lined baking sheet. Roast in oven until crisp, about 15-20 minutes. Toss occasionally during cooking. Revue from oven and set aside.

3. Place carrots in a large bowl. Toss with cilantro, walnuts, and chickpeas.

4. Combine remaining ingredients in a small bowl. Whisk until well combined. Toss with the carrot mixture. Can serve immediately or chill.

Nutritional Information (Amount per serving):

Calories: 172
Protein: 4 g
Fat: 11 g
Saturated Fat: 1 g
Cholesterol: 0 mg
Carbohydrates: 15 g
Fiber: 4 g
Sodium: 109 mg

Recipe Notes: I used a food processor on the carrots, which made the process go much faster. If using a regular grater, use the larger holes. The chickpeas can get a little bit soggy as it sits, but not horribly.

Source: adapted from Smitten Kitchen

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Curry Chickpea Nachos with Mango Salsa and Raita

Lunch is a really difficult meal for me. I don’t want to expend much effort, but I want something delicious. Sometimes, a pb&j is that sweet spot. I find on the weekends, however, a simple lunch just won’t cut it. Weekends feel like they should have special, slightly more indulgent meals to me.

These nachos seem like a bit of work, but they come together fairly quickly. And the reward is huge. Most things taste better on a chip with dip, don’t they? Don’t skip the salsa or the “raita” like sauce. Both make this dish even more special.

Enjoy!

Curry Chickpea Nachos with Mango Salsa and “Raita” (Serves 6)

Curry Chickpea Nachos

1 cucumber, grated (peel half of the peel if regular cucumber, can leave peel on if English cucumber)
1 cup nonfat plain Greek yogurt
5 tablespoons lime juice, divided
1 tablespoon chopped fresh mint
2 mangoes, peeled, pitted, and diced
2 tomatoes, diced, divided
1 red bell pepper, diced, divided
1 red onion, diced, divided
½ cup lightly packed coarsely chopped cilantro, divided
1 avocado, diced (optional)
1 teaspoon olive oil
1 can garbanzo beans, drained and rinsed
½ teaspoon black pepper
1 ½ teaspoons curry powder
1 teaspoon garam masala
½ teaspoon cumin
1 teaspoon sriracha or hot sauce
½ large bag baked tortilla chips (basically, enough to make a good layer on a baking sheet)
6 ounces mozzarella cheese, shredded
3 ounces feta cheese, crumbled

1. For the raita, squeeze out and discard the excess liquid from the cucumber. In a bowl, combine the cucumber, yogurt, 2 tablespoons lime juice, and mint. Cover and refrigerate until needed. Can be done up to 24 hours in advance.

2. For the mango salsa, combine mango, ½ the bell pepper, 1 diced tomato, ¼ cup chopped onion, ¼ cup cilantro, 2 tablespoons lime juice, and avocado if using. Cover and refrigerate until needed. Can be done up to 24 hours in advance.

3. Preheat oven to 375.

4. Heat a olive oil in a large skillet over medium heat. Saute remaining onion until translucent. Add beans, remaining pepper, remaining tomato, curry powder, garam masala, and cumin. Cook, stirring constantly for 2 minutes, until fragrant. Remove from heat. Stir in sriracha, remaining lime juice, and black pepper.

5. Line a large, rimmed baking sheet with foil. Arrange tortilla chips in a single layer on baking sheet. Top with mozzarella, followed by curried beans and feta cheese. Bake until the cheese is melted and chips are hot and crisp, about 12-14 minutes. Top with remaining cilantro. Serve with mango salsa and raita.

Nutritional Information (Amount per serving):

Calories:  403
Protein:  21 g
Fat:  15 g
Saturated Fat:  6 g
Cholesterol:  33 mg
Carbohydrates:  51 g
Fiber:  9 g
Sodium:  527 mg

Recipe Notes: I kind of chop all the ingredients at once, and even have made the dips as the beans cook. It works just fine that way, you are just very busy right then. The original recipe called for ground turkey or lamb, which I’ve subbed beans for, but I like going the vegetarian route. It also says to drain all the liquid from the salsa and pour it over the top. I kind of like the liquid in the salsa since I prefer to dip it. Draining the liquid means draining flavor to me, but you can try that if you prefer a “dry” salsa.

Source:  adapted from Mel’s Kitchen Cafe

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Sweet Potato Fritters

I’m not a big fan of veggie patties as a general rule.  My experience has been they don’t taste like the meat version they are meant to replace, so I’m not satisfied after eating it.  But I recently cut down my family’s meat consumption, leaving me looking for a veggie main dish that isn’t pasta or rice.  This recipe works because it doesn’t try to imitate any meat dish.  The fritters have a unique taste and texture that is delicious and a bit surprising for the critical eater.

Enjoy!

Sweet Potato Fritters (Makes 4-6 fritters)

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1 tablespoon olive oil
½ medium onion, chopped
1 jalapeño, minced (seeds removed, if desired)
½ teaspoon garlic powder
¼ teaspoon salt
½ teaspoon black pepper
1 teaspoon cumin
½ teaspoon chili powder (or more, if desired for heat)
2 cups grated sweet potato
¾ cup bread crumbs
2 tablespoons lime juice
1 (15 ounce) can chickpeas, rinsed and drained
1 large egg

1. Preheat oven to 400. Line a baking sheet with parchment paper or spray with cooking spray.

2. Heat oil in large skillet over medium-high heat. Saute onion and jalapeño for 3 minutes. Add garlic powder, salt, black pepper, cumin, and chili powder. Saute for 30 seconds to 1 minute, until spices are fragrant but not burning. Add sweet potato. Saute 2 minutes more.

3. Put sweet potato mixture and remaining ingredients in a food processor. Pulse just until combined. Divide mixture into equal portions, shaping into 4-inch round patties that are about ½ inch thick. Place on prepared backing sheet.

4. Bake at 400 for 10-15 minutes or until browned and set in the middle. Serve with salsa and guacamole.

Nutritional Information (Amount per Fritter):

Calories: 204
Protein: 8 g
Fat: 6 g
Saturated Fat: 1 g
Cholesterol: 37 mg
Carbohydrates: 31 g
Fiber: 5 g
Sodium: 380 mg

Recipe Notes: Grate the potato on a large grater. Pulse it as little as possible in the food processor. If you pulse it too long, everything becomes mush and you lose any sort of texture in the fritter. Feel free to mix up the seasonings, but don’t worry about over doing it. The amounts I have may seem like a lot, but these seem to absorb seasoning and become bland quickly.

Source: Adapted from Cooking Light

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