Guys. Let’s talk chickpeas for a second. Have you had them? Are you scared of them? Are you confused by them? Do you only know what they are because of hummus?
That’s pretty much where I am with chickpeas right now. It’s still a new, fragile, relationship, but I feel like we have a really promising future 😛
My first non-hummus chickpea experience was in the mashed chickpea salad. Aaand actually I’m just now realizing I haven’t eaten hummus since I made it. No joke. Not once. That’s weird. But I accept this new chickpea relationship with open arms! So here we are, on chickpea recipe number 2!
143 calories per serving
4 SP per serving
There is a 94% chance that I could live the rest of my life eating food served up on tiny crostinis. I love them. I love anything you can put on them. Breakfast. Lunch. Dinner. Crostinis. Crostinis. Crostinis.
But enough about crostinis, let’s get back to the chickpeas! Start by draining and rinsing a 15 oz can of them.
Prep the veggies by finely dicing 1/2 red pepper, 1 red onion and 2 cloves of garlic. Add the trio to a skillet with 2 Tbsp olive oil over medium heat. Sauté for 5 minutes, or until softened.
Meanwhile, mix the chickpeas with the juice from 1 lemon, 1/4 C shredded parmesan cheese, 1/3 cup chopped parsley and pepper to taste. Add in the pepper, onion and garlic once cooked and mix together.
Refrigerate then serve over bread or crostinis. You should probably do crostinis. Because….crostinis. I chose to add a little drizzle of balsamic vinegar as well, just to make it a little more bruschetta-esque.
Also, if you don’t know how to make crostinis….let me tell you! All you have to do is buy a baguette from the bakery and slice into very thin slices. Preheat your oven to 400 degrees and add bread slices to a baking sheet. Drizzle each side with a little olive oil. Bake for 2-3 minutes then flip and repeat for another 2-3 minutes until crispy. Finally, send me all of the recipes you have that can be put on a crostini. Kthanks!
A perfect, healthy, light, lunch idea! Full of veggies and served on crostinis. Only 143 calories per serving!
- 2 Tbsp olive oil
- 1/2 red pepper
- 1 red onion
- 2 garlic cloves
- 1 (15 oz) can chickpeas (I used low sodium), drained and rinsed
- Juice from 1 lemon
- 1/4 C shredded parmesan cheese
- 1/3 C parsley, chopped
- Finely dice the red pepper, red onion, and garlic.
- Preheat skillet over medium heat and add olive oil. Toss in red pepper, onion and garlic and sauté until softened.
- In a large bowl, mix together chickpeas, lemon juice, parmesan cheese and parsley.
- Add all ingredients together and mix well.
- Refrigerate and serve cold over bread or crostinis (calories not included!)
4 SP per serving
To make crostinis, cut a baguette into thin slices. Preheat oven to 400 degrees and add slices to a baking sheet. Drizzle each side with a little olive oil. Bake for 2-3 minutes then flip and repeat for another 2-3 minutes until crispy.
- Serving Size: 6
- Calories: 143
- Sugar: 2.4 g
- Sodium: 58.4 mg
- Fat: 6.7 g
- Saturated Fat: 1.1 g
- Carbohydrates: 16 g
- Fiber: 4.4 g
- Protein: 4.5 g
- Cholesterol: 2.8 mg
**Recipe from Almond to Zest
What do you think? Did this recipe make the cut for you or did it crumble? What would you do differently? I look forward to reading your opinions!