A super budget-friendly way to fill your lunchbox. Keep a container of these flavor-packed chickpeas in the fridge and add to meals to beef up the veggie count and the protein content.
Everyone in my family is totally loving these 4-Ingredient Lemon Chickpeas in their lunchboxes. They’ve become a sought-after salad salad topper; we scoop them into a container with leftover rice or noodles – or just eat plain, with a sandwich on the side. And earlier this week there were six pre-teen girls sitting at my kitchen table happily snacking on a bowl of these chickpeas (and only two of the girls were mine – daughters of a dietitian.)
They’re that good.
Apparently, back-to-school time is the new ‘New Year’ >>> the time to push re-start on our healthy habits and getting organized. Sounds good.
So here at my house, for a few weeks now, I’ve added “Start soaking dry beans” to my planning calendar.
It’s worked! And I’ve now actually remembered to soak overnight and then cook:
- Great northern beans to make Peanut Butter Swirl Breakfast Brownies
- Navy beans to make BBQ baked beans (Just stir barbecue sauce into cooked beans.)
- Black beans to make Deanna’s Homemade Frozen Burritos
Soaking and cooking dry beans is so easy and cheap AND you can control the amount of salt added. I just never remember to do it ahead of time. Here are the instructions I use for: How to Cook Dry Beans – including the 1-hour-soak quick-soak method.
And here are the 4 Yummy Ways to Eat these 4-Ingredient Lemon Chickpeas:
- Our favorite veggie burger: Sun-Dried Tomato Hummus Burgers
- Add to pasta or Deanna’s Spinach Avocado Alfredo Pasta Sauce
- Plain with a drizzle of extra virgin olive oil!
- Atop any salad greens or Deanna’s Kale Caesar Salad with Chickpeas Super budget-friendly: 4-Ingredient Lemon Chickpeas + 4 Yummy Ways to Eat Them via @TspCurry Click To Tweet
Do you cook dry beans from scratch? Are you starting a new healthy habit this ‘New Year’ school year?