Roasted Cumin and Chickpea Salad 3/4 tsp cumin 2 Tbsp lime juice 1/2 tsp salt 1/4 tsp pepper 2 Tbsp extra-virgin olive oil 1/2 small red onion, chopped 1 celery rib, sliced 1 medium tomato, seeded and chopped 1 can (16 oz) chickpeas, rinsed and drained 1/4 cup crumbled feta…
Today’s recipe comes from Tanya at iheartchocolatemilk.com Ingredients One large Hothouse or English Cucumber, thinly sliced (the thinner the better) 1/2 large red bell pepper, sliced into 2 inch pieces 1-15.5 oz can of Chickpeas (Garbanzo), drained and rinsed 1/4 cup red onion, minced 1/2 cup sour cream dash of…
Ingredients 1 cup dried chickpeas, soaked for 4 to 6 hours or overnight in 3 cups water 1 quart water Salt to taste 1/2 pound green beans, ends trimmed 1/4 cup chopped fresh parsley 2 tablespoons chopped chives, or 3 or 4 scallions, chopped 4 radishes, sliced (optional) 1/3 cup…
Chickpeas and pomegranate are both common foods in Middle Eastern cuisine. However, this recipe is anything but common. It is equally tasty as it is strange. Roasted pomegranate chickpea salad calls for 3 tablespoons pomegranate molasses, 2 15oz cans of chickpeas, 2 tablespoons olive oil, 4 cups of argula, 2…
From a new post on Made Just Right comes this new post featuring an award-winning recipe for smoky chickpea soup. The recipe for this delicious-looking chickpea soup calls for cooked chickpeas, pureed tomatoes, diced canned chipotle, minced garlic, and various other spices and seasonings. The recipe takes 30 minutes to…