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chickpeas

(7 Recipes) Created by COSMICWATCHER

Recipes in this Collection

(no ratings)

very quick and easy

Submitted by SAMSCENTIALS

Carbs: 50g | Fat: 1.9g | Fiber: 12.5g | Protein: 13.4g | Calories: 258.8
Baked Falafel
Very Good 4.1/5
(58 ratings)

Use all chickpeas if you don't have fava beans. If you use canned beans, the sodium levels will be higher so omit the salt.

Submitted by STEPFANIER

Carbs: 15.2g | Fat: 4.7g | Fiber: 4.6g | Protein: 4.3g | Calories: 99.7
Very Good 4.4/5
(174 ratings)

Everyone will love this simple dish that's full of flavor!

Submitted by SMOKINGSBADFORU

Carbs: 28.8g | Fat: 4.4g | Fiber: 4.9g | Protein: 6g | Calories: 172.6
Very Good 4.3/5
(26 ratings)

Indian spices add zest to this traditional vegetarian dish.

Submitted by LOTUS737

Carbs: 22g | Fat: 4.7g | Fiber: 6.9g | Protein: 6.6g | Calories: 159.4
Very Good 4.3/5
(25 ratings)

This is an easy and delicious one pot meal. The number of servings seems rather weird, but that is how many 2 cup servings we got. I see that the sodium value is pretty high. There is no way to note it when entering nutrition information, but you rinse the chickpeas which lowers the sodium considerably. Of course you can also reduce the amount of salt you add to lower it even further! If you have left over butternut squash that is already cooked it cuts down the recipe time to less than 30 minutes, just skip the first step and proceed with recipe. Enjoy!

Submitted by LILYGIRL83

Carbs: 36.4g | Fat: 4.2g | Fiber: 11.2g | Protein: 8.8g | Calories: 204.5
Low-Fat Roasted Red Pepper Hummus
Very Good 4.6/5
(18 ratings)

This super-delicious chickpea spread is perfect as a dip for veggies; spread on whole wheat/whole grain toast or bagel and with thin cucumber slices; spread a thin layer on a wrap, add a light sprinkling of feta cheese, then add romaine, thin cucumber strips and three coarsely chopped kalamata olives - roll and enjoy!

Submitted by LONESTARGIRL1

Carbs: 10.8g | Fat: 2.5g | Fiber: 2.3g | Protein: 2.7g | Calories: 72.8
Lebanese moussaka
Very Good 4.0/5
(1 rating)

This recipe is very different from the traditional Greek moussaka, being more like a fabulous velvety aubergine stew. It's taken from Nigella Lawson's How to Eat, and she in turn has adapted it from Nada Saleh's Fragrance of the Earth.

Submitted by HLKLJGK

Carbs: 20.7g | Fat: 12.4g | Fiber: 5.3g | Protein: 3.7g | Calories: 198.3
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