Chickpea Addict

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Hi, I am Megan…..and  I am a chickpea addict.

 

Chickpeas are an amazing source of protein and my family eats them all of the time. Chickpeas, also known as Garbanzo beans, are a great source of zinc, folate, and dietary fiber. Chickpeas are the main ingredient in hummus which is great on salads in place of salad dressing or as a dip for veggie, crackers, or chips. Chickpeas are so versatile! They can be used in place of meat if you are vegetarian or vegan. They can also be a great addition to soups and salads for an extra boast of protein.

 

The great thing about chickpeas is that you can season them to fit any type of recipe. Our family uses them in tacos as the protein source instead of ground beef. If you roast the chickpeas they get this great crunch on the outside that makes them amazingly addictive, and a great snack!

 

Here is the recipe that my family uses for tacos.

 

Taken from Peas and Thank You

Ingredients (8 tacos)

  • 2 t. chili powder
  • 1/4 t. garlic powder
  • 1/4 t. onion powder
  • 1/4 t. dried oregano
  • 1 1/2 t. ground cumin
  • 1 t. sea salt
  • 1 T. lime juice
  • 2 T. water
  • One 14 oz. can of chickpeas, drained and rinsed
  • 8 organic taco shells (i.e. Trader Joe’s brand)
  • Taco trimmings: shredded cabbage, tomato, guacamole, non-dairy (i.e. Daiya) or organic cheese, etc.

Instructions

  • Preheat oven to 375 degrees. In a large bowl, combine chili powder, garlic powder, onion powder, oregano, cumin, salt, lime juice and water.
  • Add chickpeas and marinate for at least 30 minutes.
  • Place chickpeas on a baking sheet that has been sprayed with cooking spray.
  • Bake for 20-30 minutes, stirring once during cooking, until chickpeas are slightly crispy.
  • Prepare taco shells according to package directions. Fill with chickpeas and desired toppings.
Let me know what you think of this recipe! Beware, you may become as addicted to chickpeas as I am.
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