Posted in Lunchtime, Mediterranean, Middle-Eastern, Side, Snack, Uncategorized, tagged chickpeas, protein, roasted, Snack, spices on August 5, 2012|
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Well, it’s been quite a roller coaster year and a half, and there have been many changes in my life! One of them was that I veered off the Vegan track, which is something I’m not very proud of… However, I am happy to say that I am back with a vengeance and excited to start blogging my favourite animal-friendly recipes once again!
Warning: These babies are addictive!! I’ve probably made them at least once a week for the last year and just can’t get enough of their crispy deliciousness. They are not only amazing on their own as a snack (think of it as protein popcorn!), but I also love sprinkling them over salads, or popping them in wraps along with some spinach, hummus, tomato and avocado (or whatever else your veggie heart desires) – yumm yumm…The spices are a rough guide, so you can add whatever you find in your spice rack and think will taste good; but I’m a huge cumin fan and wouldn’t think about leaving out the paprika either. Sometimes I have a lemon & herb spice that I like to add too, but like I said – whatever floats your herb boat!
1 can of Chickpeas, drained and rinsed
generous splash of Olive Oil
about 1 tsp each of Paprika, Cumin & Cajun spice (or a favourite blend of your own)
sprinkle of Sea Salt
– Preheat oven to 200C/400F and prepare a tray with foil.
– Dab the drained Chickpeas with a paper towel until dry and spread onto the tray.
– Drizzle Chickpeas with Olive Oil and then sprinkle with Spices & Sea Salt, tossing until evenly distributed (it will get a bit messy if you’re using your hands).
– Place tray in the oven and roast +- 30 mins or until Chickpeas are golden and crispy. Allow to cool completely before storing, if you’re not eating them right away (like that’s gonna happen!).
*Chuck into a salad or a wrap, if you haven’t already eaten them all straight out of the oven…
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Here is a basic Hummus recipe that always hits the spot! I used Great Northern beans because I find they are softer and therefore give a creamier result, but I then added some Chickpeas to bulk it up. If you can’t find those around your area, this works just as well with only one can of Chickpeas…The spiced oil isn’t necessary but adds a nice zing, and makes your Hummus look more authentic. Enjoy with some raw veggie crudites, or some toasted Pita – good on Sandwiches too, instead of Mayo!
1 can Great Northern Beans, drained and rinsed
1/2 cup Chickpeas, drained and rinsed
1 -2 cloves Garlic, minced (depending on size)
2 Tblsp. Olive Oil
3 Tblsp. Lemon Juice, fresh
1 Tblsp. Tahini (Sesame Paste)
1 tsp. Sea Salt
1 Tblsp. fresh Parsley, chopped
1/2 tsp. ground Cumin
1/2 tsp. Paprika
2 Tblsp. Water (if needed – depending on desired thickness)
– Add all ingredients (except water) into Food Processor/Blender and pulse until combined and smooth. If too thick, add water slowly while machine still running.
– Pour into bowl and refrigerate until needed. Before serving, drizzle with Spiced Oil.
1 -2 Tblsp. Olive Oil
1/4 tsp. Paprika
1/4 tsp. Cumin
dash of Cayenne
– Heat Oil in Pan and mix in spices until combined. Remove and drizzle over Hummus.
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This is fast becoming my absolute favourite to have on open-faced sandwiches for lunch…Especially on those days when i’m craving the taste of my old favourite- Tuna Mayonnaise! Can be whipped up in a few minutes, and devoured in even less. Recipe from 1,000 Vegan Recipes ~ slowly working my way through this book!
(makes enough for about 4 Sandwiches/open-faced)
-1 can Chickpeas, rinsed and drained
-1/4 cup Onion, minced (Red Onion works well too!)
-2 ribs of Celery, minced
-1tsp. Capers, drained & chopped
-1tsp. Kelp Powder (or chopped up Nori)
-1tsp. Mustard (English or Dijon)
-2 tsp. Lemon Juice, fresh
-3-4 Tblsp. Vegan Mayonnaise
– Salt & freshly ground Black Pepper
– Toasted Rye Bread
– Baby Spinach leaves
– Tomato Slices
– In a bowl (or processor), coarsly mash chickpeas. Add rest of ingredients up to Mayonnaise, mix well. Season with salt & pepper to taste. Cover, and put in fridge for about 30mins to let flavours blend.
– To serve, layer Spinach leaves on buttered, toasted bread. Follow with chickpea mixture, and then top with tomato slices.
Mmmmm, just like Tuna Mayo!
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