We all have a can of chickpeas hanging out in the pantry — chickpeas seem to be a protein-staple to keep on hand for a rainy day. Sure, you could toss them in a soup or salad as usual, but why not liven up your #QuarantineCooking game and try something else. Hoboken-based chef Julie Hartigan {of Cooking w/ Julie} is here with some easy recipes and healthy cooking tips to turn that can of chickpeas into a gourmet meal — here are her delicious recipes.
{P.S. — Follow Julie on Instagram @cookingwjulie , check out her weekly YouTube show “Where Happy Meets Healthy” and get a copy of her free cookbook “10 Healthy Meals in Under 20 Minutes”.}
Crispy Roasted Chickpea Snacks
You won’t believe how ridiculously easy it is to make these fun crunchy snacks. Chickpeas toast up into an amazing healthier alternative to chips and are also awesome to top soups or salads instead of croutons.
What You’ll Need:
- – 1 15 oz can of chickpeas, drained, rinsed, well-dried with a paper towel
- – 1 tablespoon of olive oil
- – 1/2 teaspoon of kosher salt
How to Do It:
Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Toss the chickpeas with olive oil and salt. Then, spread the chickpeas across the prepared sheet and roast them for 20-25 minutes, shaking the pan every five to 10 minutes or until they are well browned and crispy. Sprinkle with optional seasonings and enjoy. Some seasoning ideas include Italian {garlic powder and dried oregano}, Moroccan {cumin, coriander, and a pinch of cayenne}, Cool Ranch {powdered ranch dressing seasoning}, Tex-Mex {powdered taco or fajita seasoning}, Japanese {wasabi powder and dried ginger}, and sugar + spice {brown sugar and cinnamon}.
See More: Hoboken Chef Julie Hartigan Shares Her Easy Pantry-Friendly Recipes
Healthy Edible Cookie Dough Cups {Two Ways}
Yes, you read that right — cookie dough as a healthy snack! Puréed chickpeas make a protein and fiber-packed, gluten-free base for edible cookie dough cups. They blend in so amazingly you’ll never notice they’re actually chickpeas. Two options to make are protein-packed cookie dough cups or peanut butter cookie dough cups.
What You’ll Need for Protein-Packed Cookie Dough Cups:
- – 1 15 oz can chickpeas, rinsed and drained
- – 1/3 cup water
- – 2 tablespoon brown sugar
- – 1/4 teaspoon kosher salt
- – 1/8 teaspoon baking soda
- – 2 scoops vanilla protein powder
- – 2-3 tablespoons of oats
- – 1/3 cup of chocolate chips or mini chips
What You’ll Need for Peanut Butter Cookie Dough Cups:
- – 1 15 oz can chickpeas, rinsed and drained
- – 1/4 teaspoon of kosher salt
- – 1/8 teaspoon of baking soda
- – 1 teaspoon of vanilla extract
- – 1/4 cup creamy peanut butter (or sub almond or sunflower butter)
- – 1/4 cup brown sugar
- – 3-4 tablespoons of oats
- – 1 teaspoon of water
- – 1/3 cup of chocolate chips or mini chips
How To Do It:
Puree all the ingredients in a food processor except for the chocolate chips, adding a teaspoon or two of water to reach desired consistency. Pulse in the chocolate chips and enjoy! This treat keeps refrigerated for up to five days.
Read More: Easy + Delicious Recipes to Make At Home With Pantry Staples
Easiest-Ever Falafel with Creamy Tahini Sauce
Get your falafel fix in no time with this easy recipe. Falafel is usually made by soaking dried chickpeas overnight and deep-frying them, but with this healthier take using canned chickpeas, you can make them for dinner in 15 minutes flat. Don’t miss the highly addictive creamy tahini sauce too — it makes an amazing salad dressing or veggie dip too.
What You’ll Need for the Falafel:
- – 1/2 cup fresh parsley
- – 6 large scallions, roots trimmed
- – 2 cloves garlic
- – 1 teaspoon of cumin
- – 1/4 teaspoon of kosher salt
- – 1 teaspoon baking powder
- – 1 15 oz can chickpeas, rinsed and drained
- – 1/4 cup flour or gluten-free flour
- – Cooking spray or oil for pan-frying
What You’ll Need for the Creamy Tahini:
- – 3 tablespoons of tahini paste
- – 1 tablespoon of plain yogurt
- – 2 tablespoon of warm water
- – 1 clove garlic, minced {or 1/2 teaspoon of garlic powder}
- – 1 teaspoon of lemon juice
- – 1/4 teaspoon of kosher salt
- – 1/4 teaspoon cumin {optional}
- – A pinch of cayenne
How To Do It:
Pulse together all falafel the ingredients {except the cooking spray/cooking oil} in a large food processor. Scoop mixture into 12, heaping tablespoon-sized balls. Coat each with cooking spray and pan fry for two to three minutes per side in a non-stick pan {or fry in 1/2” of cooking oil for even crispier results}.
Mix together all creamy tahini ingredients and enjoy falafel on salad, tucked into a pita, or on their own for snacking.
And there you have it — three simple, easy to make, delicious recipes to make with chickpeas!
Which of these dishes will you be making ASAP? Let us know in the comments!
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