Marinated Chickpea Salad

One of the most popular legumes in the world, chickpeas (also known as garbanzo beans) were one of the first crops to be cultivated. They are one of the tastiest and most versatile of the pulses. Chickpeas are also high in fiber and contain the phytonutrient isoflavone, which may help to prevent cancer. Chickpeas belong to the family of legumes, also known as pulses. A study of 10,000 men and women in the USA found that those who ate pulses at least four times a week had a significantly lower risk of coronary heart disease.

This tasty marinated chickpea salad can be put together quickly, stored overnight in the fridge and eaten for lunch the next day.

Ingredients:
2 cups cooked chickpeas, drained
2 T extra virgin olive oil or hempseed oil
1 teas toasted sesame oil
1 T wheat-free tamari
lemon juice to taste
1 teas agave syrup (optional)
1/2 cup red, orange or yellow bell pepper (capsicum)
1 med carrot
9 baby spinach leaves
couple sprigs each fresh parsley and mint

Instructions:
Add the chickpeas to a plastic container with a tight-fitting lid. Pour the oils, tamari, lemon juice and agave syrup over the chickpeas.

Finely slice the bell pepper and spinach leaves. Grate the carrot. Finely dice the fresh herbs. Add to the container and toss everything until thoroughly mixed.

Put on the lid, and turn the container upside down until the oil mixture reaches the lid. Refrigerate for at least one hour. Shake and invert the container occasionally to coat all the ingredients with marinade.

Served chilled this is a great refreshing summer salad, but it’s also delicious served warm.

Crock Pot Chickpeas

Chickpeas are arguably the most delicious and versatile of all the legume family. They have enormous health benefits too.

Using a crock pot is simply the easiest way to cook chickpeas (garbanzo beans), but the main reason I cook my chickpeas in a slow cooker is that they come out so beautifully tender. Once you’ve had chickpeas cooked this way you won’t want to go back to canned chickpeas from the supermarket.

Ingredients:
2 cups dried chickpeas
6 cups water
1 teas salt

Instructions:

Cooking Dried Chickpeas

Rinse and drain chickpeas in cold water. Pick out any stones and dark brown chickpeas.

Put drained chickpeas into your crock pot. Add water and salt.

Cook on High for 2-3 hours or until soft. Depending on your tastes and what you are going to use them for you can remove when slightly firm or cook until they are very soft.

When done, carefully pour into a colander, being careful to use oven mitts to handle the crock – it will be hot. Drain and rinse well.

Chickpeas will keep for 2-3 days in the fridge. They will keep longer if made into hummus. They also freeze quite well.

Freezing chickpeas:
To freeze chickpeas rinse and drain them thoroughly. Leave to drain well for about 15 minutes. Spread chickpeas onto a baking tray, making sure they don’t touch one another. Put into freezer. When frozen, you can transfer the chickpeas to a freezer bag or plastic container for more permanent storage.

Related products you might be interested in:

• Crockpots
• Fresh from the Vegetarian Slow Cooker: 200 Recipes for Healthy and Hearty One-Pot Meals That Are Ready When You Are

Splitpea & Chickpea Soup

This thick, hearty stew can make a filling meal all on it’s own, or can be served with warmed pita bread, dipped in olive oil and salt. Or, if you’re feeling really hungry,  a thick slice of homemade wholemeal bread, toasted and served with butter or olive oil. It’s a great winter warmer, but I love it even in the summer, or anytime I’m craving a protein hit.

Ingredients:
2 cups dried green split peas
1 cup dried chickpeas
8 cups water
2 teas tarragon
1 teas oregano
1 teas marjoram
1 teas Moroccan spice
1 T tomato paste
1 T vegetable stock powder
2 T miso paste, or salt to taste
1 handful unflavored TVP pieces (optional)
1 medium potato or sweet potato, diced (optional) *

Instructions:
Put everything but the miso/salt into the crockpot and turn on high. Let cook for 5 hours, or until the split peas cook to the point where they look pureed, stirring occasionally.

Add the miso:
When done, turn off the heat. Mix the 2 T miso with enough water to cover in a small bowl or cup. I like to use young white miso, which is what I’d recommend if you are new to miso as it has the mildest taste. Otherwise, use your favorite miso. Blend the miso paste with a fork until it is dissolved in the water, adding more water as needed. Add this miso mixture to the crock pot and stir in thoroughly.

If you’re not using miso, add salt, herb salt or garlic salt to taste. The flavor of salt disappears during cooking, so by adding salt after the meal has cooked you don’t need as much to get the same flavor.

South Beach Diet Notes:
If you are in phase one of the South Beach diet, leave out the potato/sweet potato. You won’t miss it and this filling, protein-rich meal won’t leave you hungry. Eat on it’s own or with a side salad.

Related products you might be interested in:

• Crockpots
• Fresh from the Vegetarian Slow Cooker: 200 Recipes for Healthy and Hearty One-Pot Meals That Are Ready When You Are