Crispy Herbed Chickpeas

Crispy Herbed Chickpeas
Makes 1.5 cups

1 15.5-ounce can chickpea, rinsed and patted dry
2 garlic cloves, smashed
3 tablespoons olive oil
kosher salt and freshly ground pepper
1 cup mixed herbs, chopped (basil, mint, chives, parsley and cilantro)

In a medium skillet over medium heat add olive oil and smashed garlic and cook for 3-4 minutes until fragrant. Add dry chickpeas and cook for 10-12 minutes until crispy. Remove skillet from heat and stir in herbs. 

Eat as a snack, or make as an appetizer over plain yogurt and serve with grilled flatbread. 

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Chickpea Mushroom Tacos with Avocado Cilantro Crema

Makes 8 tacos

Chickpea Mushroom Tacos with Avocado-Cilantro Crema

olive oil
1 15-oz can chickpeas (drained, rinsed, and patted dry) 2 cups mushrooms, quartered

1/8 teaspoon ground cumin 1/8 teaspoon ground coriander salt and pepper
1/2 purple onion, thinly sliced 1/2 large cucumber, chopped 3-4 radishes, thinly sliced
2/3 cup mint, roughly chopped 1/4 cup feta, crumbled
8 corn tortillas

Avocado-Cilantro Crema Ingredients:
half an avocado
1/2 cup whole fat plain yogurt
1 cup cilantro (leaves and stems) 1 garlic clove

1/2 teaspoon kosher salt 1/2 lime, juiced

Heat a thin layer of oil in a skillet over medium high heat. add the mushrooms, chickpeas, cumin, coriander and a big pinch of salt and pepper. cook for 5-7 minutes, stirring occasionally, until they begin to brown. remove from the heat.

In a medium bowl add the purple onion, cucumber, radishes, mint, and feta, tossing together.

In the same skillet that you used for the chickpeas and mushroom, wipe out the pan and begin to warm the tortillas. Set aside.

Fill each tortilla with chickpeas and mushrooms, the onion cucumber salad, and a good drizzle of avocado cilantro creme and serve.

Avocado Cilantro Crema
Place all ingredients into blender or food processor and blend until smooth. For a slightly thinner consistency, simple add a few tablespoons of water at a time.

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