The versatile bean: The Chickpea Topic

Dietician 08/09/17
I have always been a fan of chickpeas and was excited to see some new ways to prepare them. Chickpeas are high in dietary fiber (which is especially important for folks with Diabetes) B6, magnesium and iron as well as a decent source of plant based protein.
Check out these recipes!
https://www.nutritionaction.com/daily/healthy-recipes/three-recipes-to-make-you-love-chickpeas/

Drinkmorewater 08/09/17
Thank you! Think I will try out the Spicy Chickpea Poppers this weekend!

Dietician 08/15/17 replied to Drinkmorewater
Hello Drinkmorewater- How did the poppers turn out? I am hoping to make a brown rice chickpea salad for lunch tomorrow or later in this week. It is not a low carb dish, for those out there watching carbs but it is very yummy!

Drinkmorewater 08/16/17
We liked the chickpeas! Actually, my 15 year old daughter LOVED them. Next time I will make sure the bean are very dry after they are rinsed. I saw some seasoning variations on Pinterest that I will try too. Thanks for the recipe! Will you share the brown rice salad recipe too?

Dietician 08/16/17 replied to Drinkmorewater
Hi Drinkmorewater- This recipe is very similar. I substitute brown rice for basmati and I like it. I also add some cumin (1/2 tsp) and toasted sesame seeds and 1 additional tsp of oil. Though I use toasted sesame seeds (2 T) and 1 tsp toasted sesame oil and 2 tsp of olive oil. As you will find out from the nutrition facts, it is very high in carbs and pretty calorically dense. I take this for lunch when I am doing longer hikes in the mountains. It travels very well and can be paired with pre-seasoned tofu or some smoked salmon. http://www.food.com/recipe/basmati-rice-chickpeas-toasted-almonds-498789
Cheers to chickpeas! Joanna (Dietician)

Drinkmorewater 08/17/17
Thank you! The recipe looks great and I will try your substitutions for sure.

The versatile bean: The Chickpea