Chickpea Salad

Tags

chick peas, chickpeas, food, foodie, garbanzo, gluten-free, post-workout food, potluck, recipe, salad, side dish, vegetarian

Sometimes I eat a lot. I mean A LOT! No matter how much food I shovel down my throat, I want something that satisfies my hunger without making me feel ill afterwards. Good thing I keep plenty of chickpeas on hand. Whether as a snack, side dish, or meal, this salad satisfies me.

Young Wifey’s Chickpea Salad

Ingredients:
2 c. chickpeas, 1 c. chopped parsley, 1/3 c. crumbled feta, 1 garlic clove (minced), 1 lemon, olive oil or tahini, 1/4 c. diced sun-dried tomatoes

Directions:
Zest and juice lemon and set aside. Mix together chickpeas, parsley, lemon zest, garlic, tomatoes, and feta. Drizzle with lemon juice and oil/tahini, and gently toss to coat. Sprinkle with pepper and enjoy.

And yes, I did eat this entire batch…

Looking for another chickpea salad? Try My Chopped Greek Salad.

What food satisfies your hungry? (And don’t tell me a Snickers!)

XOXO,
Young Wifey

Advertisement

Curried Carrot Ginger Soup

Tags

carrot, curry, food, foodie, garbanzo, Garbanzo beans, ginger, meal, onion, recipe, soup, vegetarian, yogurt sauce

I’ve stated many times before that Hubster is not a soup fan. I however cannot get enough of it, especially during the snow squalls and is bitter cold. The restaurant where I worked during grad school served a ginger carrot soup that was sweetened with brown sugar. However, I believe that carrots are sweet enough as if and need a lil’ added kick.

Curried Carrot Ginger Soup

Ingredients:
2 Tbsp. butter, 1 small onion diced, 5 large carrots (peeled and chopped), 2 Tbsp. grated ginger, 1 Tbsp. minced garlic, 1 c. cooked garbanzo beans, 1 c. vegetable stock, 1 c. coconut milk, 1 Tbsp. fresh lemon juice, 1 tsp. curry, fresh ground sea salt,  fresh cracked black pepper

Directions:
At the bottom of a pot, sauté onions in butter. Add garlic, ginger, curry, salt, pepper and warm. Add remaining ingredients and bring to a boil. Simmer for about 20 minutes. Blend soup in high power blender. Garnish you chopped cilantro, yogurt sauce, curried pecans, and/or red pepper flakes.

Notes:
I look forward to trying yellow carrots in this recipe, one I grow my own.
For Hubster, I added chunks of chicken and many curried pecans to curb his meat cravings.
For a vegan version just swap in olive oil for the butter.

What soup has warmed you up recently?

Tequila Chicken Crêpes

Tags

beans, cheddar, cheddar cheese, chicken, cilantro, crêpes, dinner, food, foodie, garbanzo, lunch, postaday2011, recipe, tequila

Crêpes… I love crêpes. I always keep a stack of them in the freezer. So tonight, when I pulled them out to thaw for dinner, I looked in the freezer to see what I could throw into them. Chicken breasts, garbanzo beans, summer sun ripened tomatoes I had diced and frozen… mmm. Then I looked in the fridge and pulled out some leftover diced green chilies, fresh cilantro, heavy cream and cheddar cheese…

Tequila Chicken Crêpes

Ingredients:
6 -8 crêpes, 4 boneless skinless chicken breasts, 2 Tbsp. olive oil, 2 Tbsp. minced onions, 1/4 tequila, 1 c. diced green chilies, 2 c. diced tomatoes, 2 c. garbanzo beans, 1 Tbsp. fresh chopped cilantro, 2 c. cheddar cheese, 1 c. heavy cream

Directions:
Warm oil in skillet and add onions. Brown chicken and cook until no longer pink on inside. Add tequilla and chilies and simmer. Add tomatoes and garbanzos and simmer. Drain liquid and reserve, keep chicken mixture warm. In a small sauce pot, add 2 c. liquid, heavy cream, cilantro and cheddar cheese. Heat over medium low heat stirring constantly until well combined. Fill crêpes with chicken mixture and top with cheddar sauce. Serve hot.

What meals do you make from freezer ingredients?

Garbanzo and Sausage with Rice

Tags

brown rice, entree, garbanzo, meal, one pot meal, pepper, red bell pepper, red pepper, rice, sausage, side dish, turkey sausage, vegetarian, vegetarian recipe, vegetarian sausage

A few years ago, I inherited this recipe from a student’s parent, however it called for Chorizo. I don’t prepare red meat often, and I never eat it. Nevertheless, Hubster does enjoy it from time to time. I decided I need to revamp the recipe a little for our preferences. I’ve made this once before, using turkey sausage, today I decided to mix things up and use a vegetarian sausage (by Morning Star). The TVP sausage broke down a bit instead of holding its shape, but the flavor was still great.

Garbanzo & Sausage w/Rice

Ingredients:
4 c. garbanzo, 2 Tbs. olive oil, 1 medium onion, 1 red pepper chopped, 1 clove garlic (minced), 1/2 tsp. chili powder, 1/4 lb. sausage* (1/2 diced, 1/2 quartered), 2 Tbs. tomato sauce, 1 c. vegetable broth

Directions:
Heat oil in a large skillet over medium heat. Add garlic, onion, pepper and sausage, cook until tender and meat is no longer pink. Add remaining ingredients. Reduce heat, cover and simmer for 20 minutes. Serve over hot cooked brown rice.

*Once the meal was done simmering, I split the batch in half and added 1/2 tsp. to Hubster’s portion. Hubster said it didn’t look like a tasty meal, but that it was actually delicious! I guess next time I’ll stick to turkey sausage, so it’ll hold it’s shape better and not look so mushy.