Roasted Chickpeas, 7 ways! by Sara

You’ve got a plan in place to try roasted chickpeas and that’s awesome! You’ll be tempted to snack on them, and that’s cool too, but be sure to save some for these fun recipe ideas! FYI – These guys aren’t so good the next day, so it’s best to enjoy them the day you roast them. And if it’s just you enjoying them, make half the recipe!

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Monday Idea: Tacos!

It’s Meatless Monday, so why not turn those chickpeas into tacos!? Roast up the chickpeas following the recipe, then fill up lettuce “shells,” or tortillas with traditional taco accoutrement – lettuce, tomatoes, onions, shredded cheese, salsa and guacamole!

Tuesday Idea: Greek Salad!

Opa! Greek salad gets a protein boost when you add those roasted chickpeas! Start off by filling a big bowl with chopped, Romaine lettuce (go ahead and save time by buying the bagged stuff). Then top with feta cheese, kalamata olives, sliced cucumber, tomatoes, red onion and any other veggies that make you happy. Make a simple salad dressing that’s a blend of 1 part red wine vinegar and 1 part extra virgin olive oil. Season it with a little dried oregano (a pinch will do ya!), salt and black pepper. Toss the dressing with the salad then add with roasted chickpeas. (ROASTED CHICKPEA TIP – Omit the cumin and just roast in salt, pepper and olive oil).

Wednesday Idea: Toast!

Build a beautiful toast using roasted chickpeas! Swipe toast with some of your favorite hummus, then top with a healthy dose of roasted chickpeas. Toss some greens with a savory vinaigrette or even just a splash of lemon juice and place them on top. Optional – add some feta cheese and pickled onions, if you’ve got them.

Thursday Idea: Pitas!

Pita pockets are so 1990, but man, they’re so good and EASY! Grab a whole grain pita and toast it. Stuff it with veggies of your choice along with those yummy, roasted chickpeas. Add a drizzle of tahini thinned with water or a little lemon juice. Garnish with some pumpkin seeds. (VEGGIE ideas – roasted red pepper, shredded lettuce, shredded cabbage, thinly sliced radish, shredded carrot, cucumber)

Friday Idea: Breakfast Bowl!

Breakfast is any-time food as far as I’m concerned. I love a good breakfast for dinner meal, don’t you? This idea is simple! Fill a bowl with some cooked grains (those ones you’ve got in your freezer!), top with some roasted chickpeas, spinach, a fried or scrambled egg and a healthy dose of salsa or even some pesto. (NOTE: reheat the grains in the microwave or in a pan and include the garlic along with a little olive oil and salt).

Saturday Idea: Hearty Bowl!

Make weekends work for you! Fill this bowl with anything you’ve got kicking in your refrigerator. Then add the roasted chickpeas! Leftover veggies, grains, salad fixings, whatever! Throw it in there and enjoy!

Sunday Idea: Mediterranean Salad!

Start your week off right by taking a cue from Mediterranean-inspired dishes. Build a base of lettuce, top with roasted chickpeas, roasted red peppers, olives, cooked bulgur (you can cook this while you’re composing the rest of your salad), parsley, mint and chopped walnuts. Thin plain hummus with water to create a delicious dressing.

 

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