Tag Archives: garbanzo beans

FALAFEL SANDWICH

12 Thursday Jan 2017

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This served as a quick, convenient and delicious lunch between driving the kids to their dentist appointments and taking my youngest and his friend shopping at a local flea market.

FALAFEL SANDWICH

falafel sandwich

1 (15-ounce) can garbanzo beans

1/2 cup shredded carrots

1/4 cup chopped parsley

2 tablespoons flour

3 garlic cloves, minced

salt and pepper

4 tablespoons tahini, divided

1/2 teaspoon ground cumin

1/2 cup plain yogurt

2 tablespoons lemon juice

1 tomato

lettuce

pita bread

Heat oven to 425F.

Drain garbanzo beans and mash together with carrots, parsley, flour, 3 tablespoons tahini, 1 tablespoon of water, garlic and cumin, and season with salt and pepper.

Grease a cookie sheet with cooking spray and shape mixture into patties. Place on cookie sheet, bake for 10 minutes or until crispy, turning once.

In a small bowl, mix yogurt, 1 tablespoon tahini and lemon juice.

Top pita bread with falafel, tomato, lettuce and yogurt sauce.

Enjoy!

Recipe adapted from Parents, March 2010

www.parents.com/

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FALAFEL SALAD

05 Sunday Jun 2016

Posted by in Recipes, Salad

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My daughter fell in love with the falafel on this fresh and flavorful salad and has asked me to make it several times since first tasting the chickpea patties.

FALAFEL SALAD

falafel salad

FALAFEL

2 cans (15.5 ounces) chickpeas

1 onion, finely chopped

3 cloves garlic, minced

1/2 teaspoon red pepper flakes

2 tablespoons cumin

2 teaspoons baking powder

1/3 cup flour

2 teaspoons salt

1/2 teaspoon black pepper

1 bunch parsley, chopped

1/2 bunch cilantro, chopped

1 teaspoon coriander

1/2 teaspoon cayenne pepper

2 tablespoons olive oil

2 tablespoons water

SALAD

romaine lettuce

1 red pepper, chopped

1 cup cucumbers, diced

1 cup black olives

6 radishes, thinly sliced

6 ounces crumbled feta cheese

Tzatziki dressing

Puree chickpeas, onion, garlic, red pepper flakes, cumin, baking powder, flour, salt, black pepper, parsley, cilantro, coriander, cayenne olive oil and water together in a food processor. Portion into balls.

Heat a saute pan, add oil. Sear falafel on both sides until golden brown. Place lettuce, red peppers, cucumber, black olives and radishes in a mixing bowl. Toss gently with dressing and portion onto plates. Top with feta cheese and falafel.

Enjoy!

Recipe adapted from Muscle and Fitness, July/August 2014

www.muscleandfitness.com/

 

ROASTED TOMATO HUMMUS WITH PECORINO AND THYME and PEA HUMMUS – FAYETTEVILLE PILATES AND BARRE

10 Thursday Sep 2015

Posted by in Appetizers, Recipes

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I love these two variations of classic hummus.

ROASTED TOMATO HUMMUS WITH PECORINO AND THYME

roasted tomato hummu with pecorino romano

Combine 2 tablespoons tahini, 2 tablespoons fresh lemon juice, 1 tablespoon olive oil, 1 (15-ounce) can rinsed and drained chickpeas, 1/2 teaspoon salt, 3 tablespoons water and 1 garlic clove in the bowl of a food processor, process until smooth.

Heat oven to 400F. Toss 1/2 cup cherry tomatoes with 2 teaspoons olive oil, season with salt and pepper, spread in an even layer on a rimmed baking sheet. Bake for 20 minutes, or until blistered, cool 10 minutes. Add tomatoes to food processor with chickpea mixture, process until smooth. Top hummus with sliced cherry tomatoes, grated pecorino romano cheese and 1 teaspoon of chopped fresh thyme.

Enjoy!

Recipe adapted from Cooking Light, April 2015

www.cookinglight.com/

PEA HUMMUS

pea hummus

1 cup frozen green peas

salt

1 cup chickpeas

1/4 cup fresh mint leaves

2 tablespoons tahini

2 tablespoons fresh lemon juice

1 clove garlic, minced

1/4 teaspoon ground cumin

ground black pepper

crushed red pepper flakes

Cook peas in a pot of boiling, salted water until tender, about 2 minutes. Transfer the peas to a food processor. Add the chickpeas, mint, tahini, lemon juice, garlic, and cumin and process until smooth. Season to taste with salt, black pepper and red pepper flakes.

Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, April 2014

www.arkansasonline.com/news/features/food/

MOROCCAN CHICKEN SALAD WITH APRICOTS AND ALMONDS

23 Thursday Apr 2015

Posted by in Chicken, Recipes

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My daughter had been pleading to spend the day at the horse barn for months, to ride additional horses, for a longer time, to help out with the chores, and just to be out in the country with the large array of animals.

The perfect Saturday presented itself, and as part of the preparations for the day, I offered to pack her trainer a lunch, as she would be with my daughter and several other students for hours. I made this Moroccan Chicken Salad with Apricots and Almonds, however my daughter wanted to make her own lunch – a peanut butter, banana and marshmallow sandwich – both eatables offered wonderful bursts of flavor and an incredible combination of tastes.

MOROCCAN CHICKEN SALAD WITH APRICOTS AND ALMONDS

moroccan chicken salad with apricots and almonds

1 1/2 pounds boneless, skinless chicken breasts

salt and freshly ground black pepper

1/2 cup olive oil, divided use

1 teaspoon garam masala

1/2 teaspoon ground coriander

pinch of smoked paprika

1/4 cup lemon juice, divided use

1 tablespoon honey

1 (14-ounce) can of chickpeas, rinsed and drained

1 shallot, finely chopped

3/4 cup dried apricots, chopped

2 tablespoons fresh parsley, chopped

salad greens

4 ounces sprouts

1/2 cup almonds, toasted and chopped

Season chicken with salt and pepper. Heat 1 to 2 tablespoons of the oil in a 12-inch skillet over medium-high heat. Add chicken and brown well, 6 to 8 minutes, turn and cook 5 to 7 minutes more, or until chicken is cooked through. Transfer chicken to a cutting board and let cool slightly, then slice 1/2 inch thick on the bias. Cool to room temperature.

While chicken cools, combine 1 tablespoon of the olive oil, garam masala, coriander and paprika in a small saucepan. Cook until fragrant, 2 to 3 minutes. Whisk in 3 tablespoons of lemon juice, honey, 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Whisking constantly, drizzle in remaining oil.

In a large bowl, combine the cooled chicken, chickpeas, shallot, apricots, parsley and half of the dressing and toss to coat. Cover.

Whisk remaining tablespoon of lemon juice into the remaining dressing, toss with the lettuce, sprouts and almonds.

Arrange lettuce and chicken mixture on serving platter.

Enjoy!

Recipe adapted from The Northwest Arkansas Democrat Gazette, April 2015

www.nwaonline.com/

 

ROASTED PUMPKIN HUMMUS

08 Sunday Mar 2015

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While walking on our downstairs treadmill one morning, I was inspired by an article in one of the myriad of magazines we receive monthly, that expressed the importance and power of Goal Setting.

One of many reasons it gained my attention, was that I had recently finished an awesome, very motivational and exciting book – The Charge by Brendon Burchard – and, previous to that, was invited to be a part of an amazing group of women, with the purpose of setting goals. Big and small, short term and long term, we are challenged with holding each other accountable and encouraging each other in our personal ambitions and aspirations, dreams and desires.

Our process has slowly evolved, to where we meet about once a month, or every other month, depending on what our schedules allow, and we support, strengthen and reassure each other between our meeting times.

Being a part of this wonderful group has been a fascinating, deeply gratifying and an incredible learning experience for me – enabling me to bring my awareness, attention and focus to my personal goals, allowing them to gain momentum, and move toward being substantiated and fulfilled.

I hosted one of our first gatherings, and served light appetizers to go along with our inspiring discussion and refreshing, lively conversation.

ROASTED PUMPKIN HUMMUS

pumpkin hummus

1 1/2 cups chickpeas, drained

3 to 4 cloves of roasted garlic

1 1/2 cups roasted pumpkin

2 tablespoons lemon juice

2 tablespoons tahini

salt and pepper

1/2 cup olive oil

1/4 cup water

TOPPING

3 tablespoons pumpkin seeds

1 tablespoon olive oil

fresh rosemary and thyme

salt and pepper

Rinse the chickpeas, place in food processor along with the pumpkin, garlic, lemon juice and tahini, puree. Add the olive oil and water, puree. Season to taste with salt and pepper.

Finely chop rosemary and thyme, to about 1 tablespoon of each. Heat the oil in a small oven proof pan and add the pumpkin seeds and herbs and a generous grind of salt. Place the pan in a preheated 180C oven for 5 minutes or until the pumpkin seeds are golden. Sprinkle the herbed pumpkin seeds over the hummus just before serving.

Enjoy!

Recipe adapted from Nourish Magazine

www.nourishmagazine.co.nz/

 

 

ORANGE BEET SALAD

08 Monday Dec 2014

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Some foods and flavors come together so exquisitely and magnificently, and complement each other with such perfection and joy, the resulting creation is an absolute masterpiece, a true culinary accomplishment. I found this Orange Beet Salad to be one such dish.

ORANGE BEET SALAD

orange beet salad

1 (16 ounce) jar of whole pickled beets, drained and cut in half or quarters

1 (15 ounce) can of chickpeas, rinsed

1 tablespoon grated orange zest

1/4 cup orange juice

2 tablespoons olive oil

1/2 teaspoon ground cumin

1/2 teaspoon salt

freshly ground black pepper to taste

4 cups salad greens

1/3 cup feta cheese, cubed

1/4 cup chopped pistachios

Place beets and chickpeas in a medium bowl. In a small bowl, whisk together orange zest, juice, olive oil, cumin, salt and pepper. Pour over beet mixture and toss gently to coat. Arrange greens on four individual plates. Spoon beet mixture over greens, sprinkle with cheese and pistachios.

Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, September 2014

www.arkansasonline.com/news/features/food/

CLASSIC HUMMUS – FAYETTEVILLE PILATES AND BARRE – RECIPEDOODLE WEDNESDAY

04 Wednesday Jun 2014

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Hummus is the quick, go-to snack in our house – it takes no time at all to make a batch, and is wonderfully versatile. Delicious with pita chips, crackers or fresh vegetables as a snack, layered on bread as part of a tasty sandwich, or dolloped on a plate as a side dish.

CLASSIC HUMMUS

Combine 1 clove of chopped garlic, a 15 ounce can of drained and rinsed chickpeas, 1/4 teaspoon salt and 2 tablespoons each of lemon juice, tahini, olive oil and water in a food processor and pulse until smooth, scraping the sides of the bowl as necessary. Season to taste with salt, olive oil or paprika Enjoy! Recipe adapted from Oprah Magazine, July 2011 www.oprah.com/food.html‎

Roasted Red Pepper Hummus

15 Tuesday Apr 2014

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My husband was out of town overnight, for the Arkansas Hospitality Association meeting, while
I enjoyed and appreciated the change in our weeknight routine, and took the opportunity to cook as little as possible, and to use up what was in the refrigerator.
I made this yummy Roasted Red Pepper Hummus, slathered it on a sandwich with goat cheese, then piled on chicken, avocado, pan fried Prosciutto and arugula. My daughter took one bite, and suddenly half of my sandwich was gone.

ROASTED RED PEPPER HUMMUS

1 clove garlic, minced
1 cup garbanzo beans, drained
1/4 cup tahini
juice from 1 lemon
3/4 cup roasted red peppers
1/4 teaspoon dried basil
salt and freshly ground black pepper to taste

In a food processor, combine garlic, garbanzo beans, tahini, and lemon juice. Process until the mixture is smooth. Add roasted peppers and basil and pulse until the peppers are finely chopped. Season to taste with salt and pepper. Transfer hummus to a bowl, cover and chill until you are ready to serve.
Enjoy!

Recipe adapted from All Recipes
allrecipes.com/‎

FRESH GARBANZO GARDEN SALAD

04 Saturday May 2013

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We found fresh garbanzo beans while shopping at a local Mexican grocery store – and I must admit I was initially underwhelmed. As my husband selected them, I expected him to prepare them, so I did nothing but push them around in the vegetable draw choosing other produce to cook with. However, after a week, I decided it was time to take action and I researched recipes online. Although there were many appealing dishes available, I wasn’t planning a trip to the grocery store before dinner, so wanted to use what we had on hand. This fresh, tasty, herb filled salad was my choice, and it was absolutely wonderful.
I loved sitting on the front porch shelling the beans, while the kids played their version of baseball, and my daughter ran over frequently to eat the garbanzo beans right out of the shell. Delicious!!

FRESH GARBANZO GARDEN SALAD

3 cups fresh green (shelled) garbanzos (we didn’t have this many)
15 cherry tomatoes, halved (I didn’t have these, but I substituted red and orange bell pepper)
1 tablespoon coarsely chopped fresh mint
2 tablespoons coarsely chopped basil
1 cup cubed feta
½ small red onion, finely chopped
1/2 cucumber, ends trimmed, halved length wise, halved again and sliced
½ cup extra virgin olive oil
¼ cup red wine vinegar
½ teaspoon ground black pepper
1 teaspoon salt

In a mixing bowl, add all ingredients and toss gently to combine. Allow to sit at room temperature for 20 to 40 minutes, letting the flavors marry, mixing occasionally. Toss the garbanzo salad and serve.

Enjoy!
Recipe adapted from Califresh of California, Chef Jill Davie
http://califresh.net/recipes/