Another use for chickpeas

May 26, 2010 at 7:27 pm 1 comment

Hey guys, hope you’re having a lovely Hump Day!  It’s gorgeous out here in NYC today and I finally feel like summer’s here.  I know, it’s not “officially” summer until June 21st, but since I’m not in school anymore my definition of summer says that once my office goes casual after Labor Day it’s here.

Yesterday I decided to run home from work again along the Hudson River… I seriously love that I’m able to do that!  I didn’t do the extra loop in the park I did last week since it was HOT, but going straight home it was still a solid 8.5 mi – not bad!  When I got home despite the a/c cranking out cold air in my apt I just didn’t feel like cooking up a hot dinner.  I had some cooked chickpeas stored in my freezer that were felling neglected so I decided to thaw them quickly for a quick spin on a dish inspired by an article in the NY Times by Mark Bittman a while back that I had saved.  He called it “Chickpea Tabbouleh” – I called it delicious.  😉  

Chickpea Tabbouleh (serves 4)

  • About 3 cups cooked chickpeas, chilled (canned is ok)
  • 1 small bunch parsley, roughly chopped
  • 1 lemon, juiced
  • 1 clove garlic, minced
  • 2 tsp olive oil, plus more to taste
  • salt to taste

This is so simple!  Add you have to do is throw everything in a food processor and pulse until the mixture is combined and roughly chopped – I left mine with some whole chickpeas remaining because I didn’t want it to become too finely ground.  

I made a quick Tzatziki Sauce to pour overtop.  I used Greek yogurt for the fiance, but if I had more time/ingredients I would’ve used goat milk yogurt or cashews as the cream base since I’m lactose intolerant and unfortunately even 0% Fage doesn’t quite like my tummmy.  The tzatziki sauce was as follows:

Tzatziki Sauce (contains dairy)  

  • 6 oz. Fage 0% yogurt
  • 1 tsp dried dill
  • 1/4 cucumber, peeled & chopped
  • 2 tsp salt
  • juice of 1/2 lemon
  • 1 clove garlic, minced

I threw all of the ingredients in my Vita-Mix and pureed until a thick sauce formed.  It was so so good… I only wish I could handle more than just a small taste 😦  You could easily make this non-dairy by using coconut or soy yogurt though!

To put it all together I put some of the Chickpea Tabbouleh into a pita pocket along with sliced tomatoes, sliced radishes, chopped lettuce, diced cucumbers and topped it with a tiny dot of Tzatziki… I couldn’t resist.  I ate the other half in salad form and it was just as delish!  Such an easy summer meal… you will definitely see this one pop up again soon!


Entry filed under: Dinner, Recipes. Tags: , , .

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1 Comment Add your own

  • 1. Dudette  |  April 5, 2012 at 9:50 pm

    I absolutely LOVE chick peas (and pita) (and hummus) (ok, this doesn’t contain hummus). Bookmarked!

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