Tag Archives: roasted chickpeas

I Grew Something, and Then I Ate It!

My lettuce is growing!  That’s right.  I, the plant killer, have successfully grown something.  Not only that, but I grew enough of it for an actual meal.  If this was a video blog, I would post a clip of my happy dance.  But you’ll just have to use your imagination.

To celebrate our victory, we made salad for dinner.  The star of the dish was, of course, the 5 varieties of leaf and butter lettuce we grew.  Combined with some grapefruit and toasted nuts and chickpeas, it was a fresh, summery treat.  You can section fresh grapefruit if you have the time, but I was in the mood for something quick and easy, so I bought sectioned grapefruit (packed in its own juice) in the produce section.

Toasted Walnut and Grapefruit Salad with Roasted Chickpeas

Toasted Walnut & Grapefruit Salad

6-8 cups mixed leaf  and/or butter lettuces
1 26-oz jar unsweetened ruby red grapefruit sections (reserve the juice)
2 tsp. olive oil
1 tbsp. honey
1/4 tsp. salt
1/4 tsp. pepper
1/2 cup coarsely chopped walnuts, toasted
1 can chickpeas, roasted

Combine 1/4 cup grapefruit juice from the jar with the olive oil, honey, salt & pepper.  Whisk or shake in a jar until combined.  In a bowl gently toss the grapefruit sections with the lettuce.  To toast walnuts, bake in the oven for 5-10 minutes at 375˚.  For roasted chickpeas, see my recipe here.  Top lettuce and grapefruit mixture with toasted walnuts and chickpeas.  Drizzle with dressing and enjoy.

Roasted chickpeas. Great on the salad, or on the side. Or both!

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Greek Salad with Roasted Chickpeas

One of the challenges when you go crazy at farmer’s market is using all the stuff up that you bought.  This week I not only went nuts at farmer’s market, but also at Trader Joe’s (they had a sale, who could resist?).  I came home with all my goodies, sat down and made a list of all the stuff I picked up, and then made a somewhat creative menu for the week to use it all up (beet pasta, anyone?).  So, at least one main dish salad was definitely in order.  Best of all this recipe was a good excuse to make roasted chickpeas again, and use them in place of croutons.

Greek Salad with Roasted Chickpeas

Greek Salad

4-6 cups mixed greens
Kalamata olives
Cherry tomatoes
Feta cheese
Mild banana pepper rings
Roasted chickpeas (I used oregano and garlic powder for the seasonings for these)

I don’t measure anything when I make salad.  If you like tomatoes, use lots of tomatoes, and so on.  Combine all ingredients.  Toss with Herbed Vinaigrette (see below).

Herbed Vinaigrette

1/4 cup cider vinegar (or apple jalapeno vinegar!)
1/4 cup  extra virgin olive oil
1/4 cup crumbled feta
2 tbsp. chopped parsley
2 tbsp. chopped fresh oregano
1/4 cup finely chopped red onion
1 tsp. dijon
Salt & pepper

Combine all ingredients, whisk well or shake up in a jar.  Toss with salad.

Greek Salad with Herbed Vinaigrette & Roasted Chickpeas

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Roasted Chickpeas

Finding healthy snacks is always a challenge.  I’m sorry, but chomping on baby carrots just doesn’t do it for me when I’m craving something salty and crunchy.  During our brief gluten-free period, the cracker, pretzel and friends were missed greatly.  But luckily, there was still the chickpea.

The first time I saw fried chickpeas in a restaurant I thought it sounded crazy.  Who wants to eat a fried bean?  But, much to my surprise, these crunchy little tidbits were delicious and addictive.  On that particular occasion they were fried, but at home, I find it easier – and healthier – to bake them.  They are great for snacking, or for a nice salty crunch to go with the soup, salad or sandwich of your choice.   Feel free to mix up the spices however you like, it’s fun to experiment with different combos, but they are also good with simple salt & pepper.

Roasted Chickpeas

Roasted Chickpeas

2 cans chickpeas (garbanzo beans), rinsed and drained
1-2 tbsp. olive oil
Salt & pepper
1 tsp. chili powder

Pat chickpeas dry after rinsing and draining.  Toss with a drizzle of olive oil and the seasonings you like.  Spread out on a cookie sheet.  Bake at 400˚ for 20-30 minutes, until they reach the crunchiness level you like.  Commence munching.

Roasting the Chickpeas...So easy!

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