Author: Michael Hetrick

Chickpea Lettuce Wraps

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Chickpea Lettuce Wraps
Prep Time
1 hr 30 mins
Cook Time
10 mins
Total Time
1 hr 40 mins
 

Image Source/Recipe Source:www.showmetheyummy.com

Keyword: Entrée, Side
Servings: 6
Ingredients
  • ½ cup dried chickpeas garbanzo beans
  • Lettuce leaves
  • 1 lime juiced
  • 1 tbsp sugar
  • 1 tbsp olive oil
  • 2 garlic cloves finely minced
  • 1 mango diced
  • 1 cup grape tomatoes cut in half
  • ½ cup red onion diced
  • ¼ cup cilantro leaves chopped
  • ¼ cup fresh mint leaves chopped
  • Salt and pepper to taste
Instructions
  1. Place chickpeas and 6 cups of water in a pot and bring to a boil. Boil for 2 minutes, turn off heat, cover and let stand for 1 hour. Keep beans covered and cook over low to medium heat for about 1-½ hours or until desired tenderness is reached, drain and set aside.
  2. Separate the lettuce leaves. Wash and dry them gently; set aside.
  3. Combine lime juice, sugar, olive oil and garlic in a small bowl; set aside.
  4. In a large bowl combine the chickpeas, mangoes, tomatoes, onion, cilantro and mint. Add the reserved dressing and gently toss to coat. Season with salt and pepper, to taste.
  5. Place a portion of the chickpea salad over each of the lettuce leaves and enjoy.

Chicken Apple Salad Sandwich

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Chicken Apple Salad Sandwich

Image Source/Recipe Source:www.thecozyapron.com

Keyword: Entrée
Servings: 4
Ingredients
  • 1/4 pound cooked shredded chicken
  • 1 cup celery one stalk, chopped
  • 1/2 cup chopped apple one apple
  • 1/3 cup plain non-fat Greek yogurt
  • 1 lemon juiced
  • 1 1.5 oz package raisins
  • 8 slices whole wheat bread
  • 1 cup chopped walnuts optional
Instructions
  1. Combine all ingredients except for bread together in a bowl.
  2. Create 4 sandwiches on whole wheat bread.
  3. .

Banana Walnut Oatmeal

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Banana Walnut Oatmeal

Modified and adapted from: United States Department of Agriculture, USDA’s Collection of Nonfat Dry Milk (NDM)

Image Source:www.skinnyms.com

Keyword: Breakfast
Servings: 4
Ingredients
  • 2/3 cup milk non-fat, dry
  • 1 pinch salt
  • 2 3/4 cups water
  • 2 cups oats quick cooking
  • 2 banana very ripe, mashed
  • 2 tablespoons honey
  • 2 tablespoons walnuts chopped
Instructions
  1. In a small saucepan, combine reconstituted non-fat dry milk, salt, and additional water. Heat over medium heat until steaming hot, but not boiling.
  2. Add oats and cook, stirring until creamy, 1 to 2 minutes.
  3. Remove the pan from heat and stir in mashed banana and honey. Serve and garnish with walnuts (or other nuts).

Chili-Lime Roasted Chickpeas

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Chili-Lime Roasted Chickpeas

Recipe Source/ Image Source: Inspirededibles.ca

Servings: 4
Ingredients
  • 1 15 oz can unsalted chickpeas drained and rinsed
  • 1 1/2 tablespoons olive oil
  • 1 1/2 teaspoons chili powder
  • 1 1/2 teaspoons grated lime rind
  • 1/4 teaspoon kosher salt
Instructions
  1. Preheat oven to 400°F.
  2. Arrange chickpeas on paper towels; pat dry.
  3. Combine chickpeas and olive oil on a foil-lined baking sheet coated with cooking spray.
  4. Bake at 400°F for 30 minutes or until crisp, stirring after 15 minutes.
  5. Sprinkle with chili powder, lime rind, and salt; toss to combine.

Chickpea Noodle Soup

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Chickpea Noodle Soup

Image Source/ Recipe Source: www.veggiesavetheday.com

Servings: 6
Ingredients
  • 2 tablespoons olive oil
  • 4 cloves garlic minced
  • 2 medium onions chopped
  • 4 medium carrots thinly sliced
  • 4 celery stalks thinly sliced
  • 6 to 8 sprigs fresh thyme
  • 1 bay leaf
  • 2 quarts (8 cups) low-sodium vegetable broth
  • 8 ounces whole-wheat pasta
  • 1 cup cooked chickpeas
  • Salt
  • Freshly ground black pepper
  • Chopped fresh parsley leaves for garnish
  • Crackers or bread for serving (optional)
Instructions
  1. Heat the oil in a Dutch oven or large soup pot over medium heat until shimmering. Add the garlic, onions, carrots, celery, thyme, and bay leaf and sauté until softened but not browned. Add the broth and bring to a boil.
  2. Add the noodles and chickpeas and cook until the noodles are just cooked through, about 8 minutes. Taste and season with salt and pepper as needed. Top with parsley and serve with crackers or bread.
  3. Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 1 week or frozen for up to 6 months.