Blog

Chickpeas Two Ways

When asked what my favorite bean is, I don’t even have to think about it! I always say Chickpeas aka Garbanzo Beans! When you think about a bean I think chickpeas are the most versatile. I mean they can be roasted, made into hummus, become plant-based burgers, etc. I think you get the picture! Well today I appeared on News 25 Lifestyles and I made two recipes using chickpeas.

The first on is a ‘No Tuna Salad Spread’ and the second was Chocolate Chip Chickpea Cookies. (see what I mean, chickpeas can become anything!

Here is the link to my appearance on News 25 Lifestyles

https://www.tristatehomepage.com/lifestyles/chickpeas-two-ways-with-susannah-dickman/

     

Here is the ‘No Tuna Salad Spread”

Ingredients:

1 15 ounce can of chickpeas, drained and rinsed
1/4 – 1/2 cup diced celery
1/4 – 1/2 diced dill pickle relish or 2 – 3 diced dill pickles
3 tablespoons vegan mayo (recipe link below
1 tablespoon low-sodium tamari sauce
2 teaspoons nutritional yeast
1/2 teaspoon seaweed flakes (see below)
1/2 teaspoon fresh lemon juice

Directions:

1. In a large bowl, mash chickpeas with a potato masher until there are no more whole beans left.
2. Add all the other ingredients and mix until well combined.
3. Taste and add more seaweed and/or mayo to your taste. (I added another 1/2 teaspoon of the seaweed)

I like to serve this on some Daves Killer Bread or Ezekiel bread, romaine lettuce leaves, or use as a dip with a vegan cracker.

When I made this recipe in the studio with Ange and Ron, it was a big hit! They and the crew loved it! I will post the video as soon as it becomes available.

Here is the link to the vegan mayo I like.

Tofu Mayonnaise

Enjoy!

Now for the Chocolate Chip Chickpea Cookies!

1 15 oz can chickpeas rinsed and drain
¾ cup oat flour
½ cup maple syrup or date syrup
1/3 cup peanut butter (see note)
1 ½ teaspoons vanilla extract
½ teaspoon baking soda
½ teaspoon cinnamon powder
¼ teaspoon salt
½ cup vegan chocolate chips

Directions:
1. Preheat the oven to 350F Line a baking sheet with parchment paper or silicon baking pad.
2. In a food processor add all the ingredients except the chocolate chips
3. Process until the mixture is smooth and creamy.
4. Add the chocolate chips and use a spatula to mix them into the batter.
5. Use a scooper to place cookies on cooking sheet, then using a wet spoon flatten the cookies and shape into circles.
6. Bake for 14 minutes, you want to be lightly browned.
7. Let the cookies cool for 15 minutes before eating, they will firm up while cooling.

NOTE: To make the cookies lower fat, you can use PB2 instead of peanut butter. Just mix 5 tablespoons of  PB2 with 4 tablespoons of water.

Enjoy!

So I hope you have some chickpeas today! Let me know in the comments your favorite recipe using chickpeas!

Eat Plants be Well!

Susannah

 

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *

Chickpeas Two Ways

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *