Chickpea Casserole with Lemon, Herbs & Shallots, eggs, parmesan, yogurt, cottage cheese. Use ground almonds instead of breadcrumbs for less carby version. Lunches Leftover, Cottages Chee, Dinners Recipes, Chickpeas Casseroles, Chick Peas, Savory Recipes, 10 Dinners, 2011 01 21 Chickpeas01 Jpg, Lemon Herbs
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Chickpea Casserole healthy side could add spinach and/or artichokes.... could also sub onion for shallot if needed
chickpea curry - I changed this a lot, but you've got to give them credit for using chickpeas, which I loved. Okay, this will be gross if you use coconut yogurt. Use coconut milk instead. I also added a can of tomatoes, a small can of tomato sauce and 3tbsp sugar. THEN it was delicious! You could also do coconut milk with pureed mango for a delicious curry as well.
Warm Chickpea Salad with Cumin & Garlic 4 to 6 servings 3 tablespoons olive oil 2 tablespoons whole cumin seeds 1/4 teaspoon dried red pepper flakes, or to taste 4 garlic cloves, finely minced 2 15-ounce cans chickpeas (garbanzo beans), rinsed and drained 1/2 cup oil-packed sun-dried tomatoes, drained and finely chopped 3/4 cup Italian parsley, leaves only Small handful fresh mint leaves 1 lemon, zested and juiced 3/4 pound English cucumber Flaky sea salt
for the roasted chickpeas 425 degrees 15-20 min 1x 400g tin chickpeas in water/brine, rinsed 2 Tbl flour 1 Tbl oil 1 tsp each ground cumin, ground coriander, chilli flakes, smoked paprika juice of 1/2 lemon 1 tsp salt