Tag Archives: chickpeas

Chickpea Salad with Golden Beets and Mint

This recipe was a random test and it turned out delicious; I decided to cube the beets before roasting them and it gave a nice char and added flavor!

beet and chickpea salad


Golden beets, 2

Chickpeas, 1 can


Curry Powder, 2 tsp

Pomegranate Vinegar or Lemon, 1 tsp

Olive Oil, 2 Tbsp (one for roasting, one for salad)

Salt and Pepper

1. Peel and cube beets. Add to a baking tray (one even layer) with olive oil and salt and pepper. Roast at 375 until cooked–about 15 minutes.

2. Rinse chickpeas, chop mint, and add to a bowl with the roasted beets.

3. Add curry powder, vinegar, olive oil then salt and pepper to taste.

4. Mix until well combined. Can be served immediately or good for several days in the fridge.

This is a great side salad for a meal, added to a grain: rice/quinoa etc, put atop a greens salad, or eaten as is.


Za’atar Hummus

Za’atar is a spice blend of thyme, oregano, sumac berries, and sesame seeds. You can make your own or buy it. A friend gifted me some from a trip to Dubai (lucky me!) so I’m working with THE BEST!


Look at those veggies!!! YUMM! Who can resist?


1 can Chickpeas

1 Lemon

2-3 cloves Garlic

2-3 tsp Salt

1-2 tsp Crushed red pepper flakes

1/2 cup ? Water

1/4 cup ? Tahini

1/4 cup ? Olive Oil

2-3 tsp ? Za’atar

*The ? are noted approximate measurements. You can use more of less based off of your hummus preference: creamy? chunky? sesame-y? za’atar-y? etc…

1.Chop garlic and add to lemon juice and zest and let it sit for a few minutes then mix in the tahini.

2. In a food processor: add ingredients except water and oil.

3. Slowly add in water to enable the chickpeas to blend easily but not too much so it isn’t watery.

4. Stream in olive oil.

5. Add za’atar and blend to combine.

6. Serve with sprinkled za’atar on top.

Quinoa Chickpea Veggies and Mint Salad

Quinoa is known for its health benefits: the high fiber, protein, vitamins and minerals make it a no-brainer–plus it is delicious! But the craze on quinoa this season is it is kosher for Passover which comes as welcome news to a holiday over run by dry matzo. So, for our Seder I made a quinoa chickpea salad with veggies and mint.

quinoa salad

quinoa chickpea salad


Red Quinoa




Peppers: Yellow, Red

Mint, fresh

Parsley, italian

Lemon, zest and juice

Olive Oil

Salt and Pepper

1. Cook Quinoa: Rinse until the bubbles are gone then cook in a 1 quinoa :1.25 water ratio. Salt the water so flavor is cooked into the grain. Bring to a boil then simmer until water is cooked out.

2. Chop all veggies and mix chickpeas then add lemon zest, juice, salt and pepper and olive oil.

3. Add cooled quinoa to the salad and add fresh chopped mint and parsley.

I like to serve this more on room temperature side than cold but it up to you!

Basil-Spinach Hummus

Fact: You loves hummus. Fact: Hummus is easy to make. Fact: Store-bought hummus is gross.

Great Idea: Make your own hummus!

spinach basil hummus


Served on toast with alfalfa sprouts.



Lemon, zest and juice


Salt and pepper


Basil, fresh

Spinach, fresh (like 3 handfuls)

Water (to dilute consistency)

Olive Oil (for flavor)

1. Put all ingredients in a food processor and blend to desired consistency.

2. Put in bowl and serve as a spread in sandwich, as a dip with crudite or pita chips.

A two-step hummus?! YESSS! Do it. Make it. Try it. Love it.


Qunioa-Chickpea Cakes

quinoa chickpea cakes

Served with a cool mixed herb-yogurt dressing.




Spices: cumin, coriander, mint, paprika, salt and pepper


Chickpea flour (or panko or breadcrumbs)

Coconut Oil

Herbed Yogurt:



Fennel Fronds

Italian Parsley


Lemon zest and juice

Salt and Pepper

Plain Greek Yogurt

1. Cook quinoa. Cook chickpeas (or take from a can).

2.Mix quinoa, chickpeas, spices, herbs, egg, and chickpea flour in a bowl.

3. Make patties from the ‘dough’ and pan fry with coconut oil.

4. With hand blender, mix herbs, lemon, and yogurt.

5. Serve sauce with cakes.

*This was a random recipe inspired by overcooked quinoa that I couldn’t throw out…and it totally worked! Try these ‘cakes with lentils or black beans–both amazing. You can also sautee onion, garlic, red/green peppers, celery and herbs and add that to the ‘dough’ before frying.

**You could make these in a smaller size and serve as an appetizer or use 1/4 cup measurement for a meal portion.

Israeli Couscous Salad with Sumac, Chickpeas, and Arugula



Israeli Couscous




Olive Oil

Salt and Pepper


1. Cook couscous.

2. Zest lemon, squeeze juice, mix in olive oil, salt and pepper for lemon dressing.

3. Once couscous is done, mix with chickpeas, lemon dressing (2.), sumac, and arugula.

4. Toss and eat! Good cold, room temp, and warm.

*Great for work lunch!