Cumin Chickpea Patties
Arugula Basil Pasta Salad (One thing I learned this week: If I delete pictures from Picasa web albums, they get deleted from the blog. I wont make this mistake again. Bummer)
Lemon Basil Hummus
Chickpea Salad with Cilantro Lime Dressing
1/4 cup cilantro
1 clove garlic
1/2 ripe avocado
1 tablespoon olive oil
1 tablespoon lime juice
s&p to taste
1 can or 1.5 cups cooked chickpeas, drained & rinsed
1 cup cherry tomatoes, cut in half
1/2 cup green onions, sliced
Combine all dressing ingredients in a food processor and process until cilantro is chopped and dressing is combined. Toss will chickpeas, tomatoes & green onions.
Serve as a side or as a main atop of whole grains or mixed greens. The avocado makes the dressing creamy and the cilantro and lime keeps it light and perfect for summer.
Guess what? I had even more chickpeas remaining :) I promised I didn't use canned chickpeas. I still have a few cans sitting in reserve for when the need of roasted chickpeas strikes. If you have never had roasted chickpeas you are missing out. The first time I had them they were at a Abattoir in Atlanta and they were called ceci peas. Fried Chickpeas with cumin?! Yes please. I actually had the opportunity to work on the build out (interior design) of the restaurant and spent many hours after work with a bowl of ceci peas. They go great with beer FYI :) Abattoir has gotten a ton of press and even though the name means slaughterhouse they have great vegetarian options. All of the veggies are local and many are from the owners farm. Check it out!
The chief told me to toss chickpeas in olive oil, cumin, and salt and roast in a 425 degree oven until crispy. I have eaten my weight in roasted chickpeas and the blog world seems to appreciate them as well. It always works with black eyed peas. Recipe soon but first a simple, clean the fridge & finish the chickpeas recipe.
Clean the Fridge Grains & Veg
4 servings whole grains
1 onion, diced
2 garlic cloves, minced
1 cup carrots, diced
1 cup mushrooms, diced
1 cup diced tomatoes or cherry tomatoes
1 bag spinach
1.5 cups chickpeas
2 tablespoons lemon juice
1 tablespoon olive oil
Over medium, low heat, coat pan with the olive oil and saute onion, garlic and carrots until tender, about 5 minutes.
Cook grains according to package directions while vegetables cook.
Add tomatoes and mushrooms and cook until tomatoes begin to soften.
Add spinach to pan and cook until leaves being to wilt.
Season with s&p.
Once grains have cooked, stir in chickpeas. I added additional tomatoes.
Mix in the vegetable mixture, lemon juice and season with additional s&p if needed.
This is a super simple side dish or main for multiple lunches. You can use whatever vegetables that you may have on hand and whatever grain you prefer.
Enjoy! I am cooking black beans tonight & can't wait for just as many black bean recipes.
Happy Belated Birthday 6 Petals!
.live creatively well.