garbanzo beans Archives - What the Forks for Dinner?

Chickpea Salad With Apples and Pecans

Chickpea Salad With Apples and Pecans

Chickpea, oh chickpea, how do I love thee……..let me count the ways……..

I eat chickpeas everyday, and no, I am not exaggerating. At the High School in my School District, we have a very large ala carte line with lots of great food items. We also have a rocking salad bar, on which we have chickpeas….a.k.a. garbanzo beans. I have a salad daily and I load on the chickpeas.

Chickpeas are a great source of protein (good for vegetarians), loaded with fiber, contains vitamins and minerals and significantly boosts your intake of manganese and folate. So kinda the Superman of Beans !!

Making a salad with them seemed like the natural thing to do. I made a kinda tuna salad from them. Mashed up the chickpeas, added shallots, celery, dill, and for extra crunch and yummy flavor, some crisp apples, and toasted pecans. Just add lemon juice and a touch of relish and you have a chickpeas salad that will rival a tuna salad any day of the week!

I wrapped mine in lettuce leaves, but it would be awesome on toasted whole grain bread, or stuffed inside a pita.

So, next time you want a light, refreshing, and crunchy salad……try making Chickpeas Salad with Apple and Pecans. Perfect for you vegetarians or if you want to try a meatless Monday!!

Chickpea Salad With Apples and Pecans

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Yield: 4 1x

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Ingredients

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1 (15-ounce) can garbanzos beans, rinsed and drained
1/2 apple, cored and chopped
1 stalk celery chopped
1/4 cup toasted chopped pecans
2 tablespoons dill relish
1 large shallot
juice of fresh lemon juice
1 teaspoon celery seeds
2 tablespoons fresh dill chopped
Ground black pepper to taste

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Instructions

Pulse the garbanzo beans in the bowl of a food processor or blender until coarsely chopped.
Transfer to a medium bowl and add apple, celery, pecans, relish, shallot, dill, lemon juice, and celery seeds.
Stir until well combined. Season with pepper and chill until ready to serve. Wrap in lettuce leaves or serve on toasted bread or stuffed in a pita.

Toasted Quinoa Cabbage Salad

Toasted Quinoa Cabbage Salad

This salad was totally for me……..and it was damn good!!!!

Truth be told Tim is not a quinoa lover. I adore it….I would eat it all the time. I have found it frozen at my local grocery store, which I should give a heads up to Kroger…What the “Forks” for Dinner’s, go to grocer. The frozen quinoa comes in a steam-able bag and is perfect for dishes that call for quinoa….pop it in the wave and a couple of minutes later…ta da…..recipe ready.

I have been eating a lot of chickpeas …aka garbanzo beans lately. They have a kinda nutty taste and a texture thats buttery, but starchy too. Plus they have a ton of fiber and protein that makes them perfect for a meatless dish. Not this dish…..it has bacon….yum!!! The dish has bacon because it has cabbage, and you need bacon with cabbage…..just saying!

The other ingredients, were things I had left over from other dishes. Thats the tough part of buying groceries for two, you have stuff left! So, in my effort to be thrifty, I wanted to use up, some carrots,red pepper, and snow peas. They melded really well with the quinoa, bacon, and cabbage.

A little lemon zest and juice for a bright tartness, and dill for that springtime touch…..Toasted Quinoa Salad. You can serve this either warm or cold…..perfect springtime salad for lunch or a light dinner!

Toasted Quinoa Cabbage Salad

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Author: Marty Boyd
Yield: 4 1x

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Ingredients

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2 cups cooked quinoa
1 tablespoons coconut oil oil
2 slices applewood smoke bacon cut into small pieces
1/2 head cabbage thinly sliced
1/4 cup red pepper
1/4 cup carrots
1 can (15 ounces) chickpeas, drained and rinsed
1 cup snow peas
1 lemon, zested and juiced
1/2 cup coarsely chopped fresh dill
Salt and pepper to taste

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Instructions

Cook quinoa according to package directions. (I buy mine frozen in a steam-able bag at my local grocery store.)
Cook bacon in a large nonstick skillet over medium-high heat until crispy. Remove, reserving the bacon fat. Add cabbage, red pepper, and carrots cooking until cabbage is limp.
Add remaining tablespoon oil to skillet. Add quinoa, and raise heat to high. Cook, stirring occasionally, until quinoa is toasted and crispy, about 8-10 minutes. Remove from heat. Add chickpeas, snow peas, bacon,lemon zest and juice, and toss to combine. Season with salt and pepper. Stir in dill.

White Bean Bruschetta Burger

White Bean Bruschetta Burger

First it was Thanksgiving, then Christmas, then New Years, Super Bowl Sunday, and Valentines Day……whewwww…………can you say food coma.

I am ready to give my body a break. Working as a Food Service Director for a school district, my focus daily is on nutritious, healthy meals…….at school I have that down pat! At home, I do not practice what I preach, but I am going to give it a whirl. I will never be a vegetarian, or even a total health nut. I enjoy food to much to never have a brownie or a deep fried…….well a deep fried anything again………but I do want to try to make better choices on a regular basis. Biggest problem with that……TASTE. I will not eat sticks and grass….or things that taste like it in the name of healthy eating.

But, give me something tasty that’s good for you ……I’m there! At work I receive tons of recipes from all sources and it gives me inspiration for many of my recipes. Tim is a huge bean fan, me not so much, but I am willing to try new things. So when I saw a bean burger recipe I thought……. maybe????

So, I have always liked a pasta with white beans, rosemary, and tomatoes. Throw in some basil and parmesan cheese, add some garlic bread…….it’s dinner time. So, how to healthy it up? How about a bean burger, they make them from black beans all the time, so why not white beans, a little rosemary, a toasty ciabatta bun (whole grain), just a touch of mayo (lite), and a tasty topping of bruschetta ( one of my personal favorite things). While I confess it is not the same as the pasta, it was really good. I feel like I have made progress………..

White Bean Bruschetta Burger

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Author: Marty Boyd
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4 1x
Category: Burger
Method: cook
Cuisine: Amercian

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Ingredients

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1–15oz can Garbanzo Beans, drained and rinsed
1–15oz can Northern Beans, drained and rinsed
1 egg lightly beaten
6 cloves garlic, minced
2 teaspoons fresh rosemary, minced
3/4 cup Panko breadcrumbs
2 tablespoons olive oil
4 Ciabatta Rolls, split and toasted
Red Onion slices and leaf lettuce
Basil Mayo – see recipe
Bruschetta – see recipe

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Instructions

In a food processor, combine both beans, garlic, rosemary, and panko crumbs. Pulse until smooth. Add egg and pulse until combined. (If you do not have a food processor you can mash the beans with a potato masher or forks and add remaining ingredients.) Shape into 4 burgers.
Heat oil in a large skillet over medium heat.
Cook burgers until they are heated through, about 4 minutes per side until golden brown. They should reach an internal temperature of 145*.
To assemble burgers, spread bottom of each bun with 2 teaspoons of the basil mayo. Place the burger on top of the mayo, add lettuce and onion slice, top with the bruschetta mixture and top of bun.

Basil Mayo

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Author: Marty Boyd

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Ingredients

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1/4 cup mayo ( I prefer Miracle Whip)
1/2 teaspoon garlic pepper
1 teaspoon fresh basil, minced

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Instructions

Combine all ingredients. Let set to blend flavors. Refrigerate any unused portions.

Bruschetta

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Author: Marty Boyd

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Ingredients

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4 small roma tomatoes, diced small
1 green onion, thinly sliced
1 tablespoon balsamic vinegar
2 teaspoons basil, minced
1/4 cup parmesan cheese, shredded

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Instructions

Combine all ingredients. Keep at room temperature until serving.Refrigerate any unused portions.