The number one reason that vegan bodybuilders look as a lean and mean muscle machine is because of chickpeas. I might be exaggerating a little but I am not far off. It could also be all the working out.
Vegans usually get asked “Oh gosh, how do you get your protein?”
I am here to enlighten you, with the help of some chickpea recipes. These are a very healthy protein source that’s not only vegan, but so easy to prepare. It’s best to use cans for these chickpea recipes because otherwise you will have to make sure you boil the beans for a few hours before they are ready.
Healthy snack time! Spicy oven-roasted chickpea recipe
– 2 (15-ounce) cans chickpeas, also known as garbanzo beans, thoroughly drained and rinsed (about 3 cups);
– 2 tablespoons olive oil;
– 1 teaspoon ground cumin;
– 1 teaspoon chili powder;
– 1/2 teaspoon cayenne pepper;
– 1/2 teaspoon sea salt.
How it’s done:
Heat the oven to 400°F and arrange a rack in the middle. This is the simplest chickpea recipe ever, I promise.
Next, place the chickpeas in a large bowl and toss with the remaining ingredients until evenly coated. Spread the chickpeas in an even layer on a rimmed baking sheet and bake until crisp, about 30 to 40 minutes. And we’re done. See? Told your this chickpea recipe is easy- and besides it’s quick, nutritious, and it’s a very healthy snack!
Indian delight- Cauliflower, Chickpea and Tofu
- 4 tablespoons vegetable oil;
- 1/2 teaspoon fennel seeds;
- 1 small yellow onion, finely chopped;
- 2 tablespoons peeled, grated fresh ginger (from about a 3-inch piece);
- 2 medium garlic cloves, minced to a paste;
- 1 teaspoon garam masala;
- 1/2 teaspoon turmeric;
- 1/8 teaspoon cayenne pepper;
- Kosher salt;
- 1/2 cup plus 2 tablespoons water;
- 1 (15-ounce) can chickpeas, also known as garbanzo beans, drained and rinsed (about 1 1/2 cups);
- 1 1/2 pounds cauliflower (about 1 medium head), trimmed and cut into 1-inch florets;
- 1/2 cup all-purpose flour;
- 1 (12-to 14-ounce) package extra-firm tofu, large dice;
- Freshly ground black pepper;
- 1 large handful cilantro, leaves and stems coarsely chopped;
- 2 tablespoons freshly squeezed lime juice (from about 1 medium lime);
- Steamed brown rice or steamed white rice for serving (optional);
- Yogurt, for serving (optional);
- Naan or chapati, for serving (optional).
How it’s done:
For this delicious chickpea recipe, heat 2 tablespoons of the oil in a large frying pan with a tight-fitting lid over medium heat until shimmering. Add the fennel seeds and toast, stirring, until fragrant, about 1 minute. Add the onion, ginger, and garlic and cook, stirring and scraping the bottom of the frying pan with a wooden spoon, until browned, about 10 minutes. Add the garam masala, turmeric, cayenne, and a large pinch of salt and cook, dribbling in a little water, 1 to 2 tablespoons, as you stir. Add the chickpeas, cauliflower, and the remaining 1/2 cup water. Cover and cook until the cauliflower is tender, about 15 to 20 minutes.
Meanwhile, place the flour in a large bowl. Place the tofu cubes on paper towels, pat dry, and season all over with salt and pepper. Toss the tofu in the flour until coated. The chickpea recipe is almost done. Just heat a second large frying pan with the remaining 2 tablespoons oil over medium-high heat until shimmering. Add the tofu, tapping off any excess flour first, and brown on all sides, being careful of splattering oil, about 9 minutes. Transfer to a paper-towel-lined plate and season with more salt. When the cauliflower is ready, gently add the tofu, cilantro, and lime juice. Serve immediately with rice, yogurt, naan, or chapati.
What are your favorite ways of getting some chickpea recipes in your diet? Share your kitchen secrets in a comment below.
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