Chickpea Meal
Let’s make a full meal and snack based around chickpeas! We are going to make a crispy snack, a salad, and some wraps. All of these recipes only cost me $15 to make! These recipes all require chickpeas and the liquid in the can, called aquafaba. If you like this recipe, be sure to check out this one too! and this one!
Salad Dressing
Starting off with a can of chickpeas of course, let’s get on with the caesar salad. For this caesar salad we will be using the aquafaba to make the caesar dressing. In a cup I mix together some of the aquafaba, mustard, lemon juice, and oil. I pour this into a mason jar and let it sit in the fridge for an hour or so. I rinse my chickpeas under cold water. Shake them around a bit, this doesn’t really need to happen, but I am removing the skins from mine. By shaking them or gently massaging them the skin will come off.
Croutons
Now I pat my chickpeas dry and toss them into a bowl to season them. I add some olive oil, smoked paprika, garlic powder, and a pinch of salt. Mix that up well then toss these onto a baking dish with some parchment paper on it. I also put two cloves of garlic on there too (for the dressing later). I set my toaster oven for 340ºf. Add the chickpeas in, with a fan setting, for about thirty five minutes. When these come out they should be crispy and crouton like, that’s the idea! I tossed the garlic right into my dressing along with a little bit of lemon zest, black pepper, and a pinch of salt, now we are going to mix this together. Back into a mason jar and to the fridge.
Snack
Our next recipe could be considered an appetizer. They are just crispy chickpeas! We start with another can of chickpeas washed, dried, thrown onto a baking sheet with parchment paper and then the oven preheated for 400ºf. Add them right into the toaster oven and baked them for about 25 minutes. While those cook I put some of the aquafaba into a bowl as well as some lime juice, chili flakes, paprika, cumin, garlic, and salt. Whisk that up and this becomes our seasoning! I cut this mixture into two and saved half for something else.
Take the chickpeas out, then coat them with this seasoning! Then add them back into the toaster oven and let them roast for at least fifteen more minutes. Set them aside until they completely cool down.
Wrap Time
For this last recipe we need two green peppers, sliced, without the seeds. Slice them into strips and set them on a baking sheet, drizzle them with a little oil, add some dry dill, salt, pepper, and now toss them around. Put them in the toaster oven for about twenty minutes or so. Next we need another can of chickpeas. We drain the liquid directly into a tall glass and blend it with an immersion blender. Do this for about three or four minutes.
Add in some mustard, salt, garlic powder, smoked paprika, chipotle powder, lime juice, and nutritional yeast. I then added some refined coconut oil and xanthan gum and mixed everything together. Put this in the fridge to help it thicken. I have my chickpeas in a bowl and I am adding a tablespoon of capers, a finely chopped shallot, some green onions, and a little parsley. Mix that all in. Now we want to add in our mayo mixture.
Build It!
Time to put everything together, for our initial salad that we made I am going to chop some romaine lettuce, toss it in a bowl, add in our chickpeas croutons, and cover it with the dressing! You can add in some of the chickpea salad, some of the leftover lettuce, then the roasted peppers to the wrap! Everything came out looking and tasting amazing! You have to try to make these! Your family and friends will be so impressed. Watch the full video here!
One Can Of Chickpeas Will Change Food
Ingredients
- 3 cans chickpeas
- mustard
- lemon juice
- oil
- smoked paprika
- garlic powder
- salt
- olive oil
- 2 cloves of garlic
- lemon zest
- black pepper
- lime juice
- chili flakes
- paprika
- cumin
- garlic seasoning
- 2 green/red peppers
- dry dill
- chipotle powder
- nutritional yeast
- refined coconut oil
- xanthan gum
- 1 tbsp capers
- 1 shallot
- green onions
- pinch parsley
- wrap/tortilla
- romaine lettuce
Instructions
- In a cup mix together aquafaba, mustard, lemon juice and oil. Pour into jar and let sit in fridge for 1 hour.
- Rinse chickpeas under cold water, pat them dry and put them in a bowl. Add in olive oil, smoked paprika, garlic powder, and salt. Mix it well then toss these onto a baking dish lined with parchment paper.
- I set my toaster oven to 340ºf. On a fan setting.
- Add in the chickpeas for about 35 minutes. I also put my cloves of garlic in with them.
- Add cooked cloves of garlic to dressing along with lemon zest, black pepper, and salt.
- Mix this all together well then put back into container and in fridge.
- Wash, dry, and throw another can of chickpeas onto a baking sheet with parchment paper.
- Add into the toaster oven preheated for 400ºf.
- Bake for 25 minutes.
- Add more aquafaba to a bowl along with lime juice, chili flakes, cumin, paprika, garlic, and salt. Whisk this up.
- Take chickpeas out and coat them in the seasoning. Put them back in toaster oven and let roast for 15 minutes. Then set them aside until they cool down.
- Slice peppers into strips and add them to a baking sheet. Drizzle them with olive oil, salt, dry dill, and pepper then toss them around.
- Put them into toaster oven for 20 minutes.
- Drain aquafaba into tall glass and blend with immersion blender for 3-4 minutes.
- Add in mustard, salt, garlic powder, smoked paprika, chipotle powder, lime juice, nutritional yeast, refined coconut oil, and xanthan gum. Mix this all then put it in the fridge to thicken.
- Put chickpeas in a bowl and add capers, shallot, green onions, and parsley. Mix it, then add in the mayo mixture.
- Chop some romaine lettuce for the salt, and put it together with the chickpea croutons and dressing.
- For the wrap, add in some chickpea salad, lettuce, and the roasted peppers.