3 Easy But Healthy Chickpea Snack Recipes скачать в хорошем качестве

3 Easy But Healthy Chickpea Snack Recipes

Chickpeas are so versatile! Today I’ve got 3 delicious snack recipes with chickpeas as the main ingredient. High protein, healthy and easy to prepare. You can find the recipes below. Crispy curried chickpeas 1 can chickpeas 50g tahini 10ml olive oil 1 tsp cumin seeds 1 tbsp curry powder ¼ tsp turmeric ½ tsp garlic granules Method: Preheat the oven to 200C / 390f Drain, rinse and dry the chickpeas. In a medium bowl mix all the ingredients except the chickpeas. Add the chickpeas into the batter and mix to combine. Spread on a baking sheet and bake for 25-30 minutes. Shake the chickpeas after 15 minutes. They’re cooked once golden brown and crispy. Leave to cool, they’ll get even more crispy and enjoy. Chickpea crackers 1 can chickpeas 80g rolled oats 20g sunflower seeds 20g pumpkin seeds 1-2 tbsp Za'atar seasoning 60ml olive oil or water 1 grated garlic clove, zested Method: Preheat the oven to 200C / 390f -Rinse and drain the chickpeas. In a food processor, blend the chickpeas until mostly smooth. Add the oats and blend until chopped and combined with the chickpeas. Add the pumpkin seeds, sunflower seeds, za’atar, olive oil and garlic. Blend for a couple more minutes. Bake for 15-20 minutes or until slightly golden. You may need to move the crackers around half way through cooking if the outside ones are browning quicker than the inside ones. Leave to cool and enjoy with your favourite dip. Chickpea and courgette fritters 1 can chickpeas 2 courgettes, grated 4 spring onions or ½ a red onion, finely diced 2 cloves garlic, zested 80g gram flour 1 tbsp fresh rosemary, finely chopped 1 lemon zested 1 tsp oregano 1 tsp cumin Method: Tip the grated courgette into a tea towel. Season with salt. Wring towel several times squeezing out as much moisture as possible into the sink. Add the chickpeas to the bowl and crush using a fork or potato masher. Add all the other ingredients including the grated courgette and mix to combine. Refrigerate for 20 minutes. Shape mixture into 12 balls and flatten into small patties. Heat 1 tbsp olive oil in a medium frying pan. Fry fritters for 3-4 minutes on each side until golden. Take out of the frying pan onto the kitchen roll to remove excess oil and enjoy. 0:00 Intro 0:24 Crispy curried chickpeas 2:49 Chickpea crackers 6:17 Chickpea and courgette fritters My name is George and I've been a chef for 7 years. I've transitioned to a plant based diet so I'm sharing my journey of cooking delicious whole foods! Follow along for recipes, cooking tips and all things plant based.