THESE POWER “PEAS” ARE PACKED WITH PROTEIN AND ARE EASY TO WHIP
INTO FAST, DELICIOUS MEALS
Pulse ¼ cup cilantro, 1 garlic clove, ¼ tsp ground cumin, ½ tsp paprika, and ¼ tsp garlic salt in a blender or food processor until finely chopped. Add 1 cup canned, drained chickpeas and pulse until a chunky mixture forms. Form into 4 balls. Place 2 tbsp ground flax, 2 tbsp grated Parmesan, and 2 tbsp chia seeds on a plate and mix. Press the balls into the mixture. Coat a small skillet with cooking spray and cook the patties about 3 to 4 minutes per side. Serve with your favorite dipping sauce.
2 PEANUT BUTTER COOKIES
Preheat oven to 350°F. Coat a small baking sheet with cooking spray. Place 1 cup canned, drained chickpeas in a blender with ½ cup peanut butter, 2 tbsp sweetener such as stevia, 2 tbsp golden flax meal, ½ tsp baking soda, and ½ tsp ground cinnamon and process until a thick, chunky dough forms. Drop by teaspoonfuls onto a baking sheet and bake 8 to 10 minutes, or until firm.
3 SRIRACHA BOWL
Toss ½ cup canned, drained chickpeas with 2 tbsp mayo and 2 tsp sriracha. Add ½ cup cooked brown rice or quinoa, 2 cups baby spinach, ½ diced cucumber, and ½ diced avocado. Serve immediately.
4 ROASTED CHIPOTLE CHICKPEAS
Preheat oven to 350°F. Line a baking sheet with aluminum foil. Drain 15-oz can chickpeas and place in a bowl with 1 tbsp sesame oil, ½ tsp ground chipotle, ½ tsp paprika, ½ tsp garlic powder, ¼ tsp ground turmeric, and ¼ tsp freshly ground black pepper. Toss to coat. Transfer to the sheet and bake 45 to 50 minutes, or until chickpeas are firm and start to crisp.
5 CAULIFLOWER MASH
Pulse 1 roughly chopped scallion, ¼ cup grated Parmesan, ¼ tsp garlic salt, and tsp ground black pepper in a blender or food processor until scallion is finely chopped. Add 1 cup canned, drained chickpeas and 1 cup steamed cauliflower and pulse until smooth.
The pulse button stops when you release the button, giving you more control.