Your 3 go to recipes for a can or two of chickpeas. Even though my husband will look in the pantry and remind me we do not need anymore chickpeas…I keep extra around as my boys will eat two cans in one sitting.
- Roasted as a snack. Drain and rinse chickpeas, toss in a bowl with olive oil and seasoning, and roast at 400 for around 30 minutes. I use a premade spice from Savory Spice called La Plata, but for those who like to make their own, its a mix of toasted onion, garlic, salt, cumin, Mexican oregano, crushed red pepper, black pepper, chile powder. Great to pack for school lunches too!
- Next up, quick easy sheet pan dinner from Fine Cooking Magazine. Curried Chicken Thighs with Cauliflower, Apricots, and Olives. It doesn’t call for them, but I rinse and drain two cans of chickpeas and add to the pan. So good!
- Greek Quinoa Bowls. Easy, healthy, and delicious for lunch or dinner. You can always add shredded chicken for additional protein.