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garbanzo

Ga-Ga For Garbanzos

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Summer’s almost here and I am always looking for new salad ideas…particularly ones that don’t involve mayo which are not only healthier, but more warm weather picnic friendly.

When I saw this chickpea and raisin salad in June’s {Real Simple}, I immediately dog-earred it.

I’ve already confessed my love for garbanzo beans. I love raisins. And cilantro. And smokey cumin. No brainer, right?

{via}

For a change, I used flat leaf parsley instead of cilantro. Every time I chop flat leaf for a recipe I wonder why I don’t use it more often. It adds so much fresh flavor to the dish ~ not to mention gorgeous color!

This salad is delish. I’m certain it will be more flavorful the longer it sits.

I made it to take to Elliott’s last day of school picnic lunch on Friday.

Hope it lasts that long…….

Chickpeas? Yes, Please!

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I figured out why I’m in a recipe rut.

I’m trying to be healthy and nothing healthy looks good!

Until I get my Cooking Light, I remembered I got a Taste of Home featuring healthy recipe options…so I checked it out and found some garbanzo bean burgers!

Now you may not get excited about this, but I LOVE me some garbanzos ~ have been known to eat a whole can plain {rinsed first, of course!} Also found a new recipe for hummus which I’ll be trying soon, too.

1 can [15 oz.] garbanzo beans, rinsed and drained

3 Tbsp. water

1 tsp. lemon juice

1 cup dry bread crumbs

1 egg

1 tsp. Italian seasoning

1/2 tsp. garlic powder

1/2 tsp. onion powder

Dash crushed red pepper flakes

2 tsp. canola oil

6 whole wheat hamburger buns, split and toasted

1. Place the beans, water and lemon juice in a food processor; cover and process until blended. Transfer to a large bowl. Add the bread crumbs, egg and seasonings and mix well. Shape into six patties.

2. In a large skillet, cook patties in oil in batches for 3-4 minutes on each side or until lightly browned. Serve on buns with cheese. Top with pickle slices, mayonnaise {or lemon garlic aioli} and ketchup, if desired.

{I used my grill pan with just a little evoo}

I served them with a slice of lowfat cheddar on a multi-grain sandwich thin and a small chopped salad.

{Jay got some mac n queso on the side to make up for the absence of meat in the meal! ;-)}

They were delish and suuuuper flavorful ~ very falafel[esque]. I will definitely be making them again.

So tell me, are there anymore closet chickpea lovers out there?