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
4-Ingredient Lemon Chickpeas
Super budget-friendly way to fill your lunchbox. Keep a container of these flavorful chickpeas in the fridge and add to meals to beef up the veggie count and the protein content.
- Yield: 6-8 servings 1x
- 1 pound (about 3 cups) dry chickpeas
- 1 large clove garlic, finely chopped
- 1 lemon
- 1/3 – 1/2 cup basil leaves, loosely packed
- Salt and pepper (optional)
- Cover chickpeas with about 6 cups water and soak overnight; OR for the quick-soak method, cover chickpeas with 6 cups water, bring to a boil, boil 2 minutes, turn off heat and cover to let soak for 1 hour.
- Drain water from chickpeas. Cover chickpeas with 8 cups of fresh water and add (optional) 1/2 teaspoon of salt. Bring to a boil, turn heat down to medium low and cook with vented lid (mostly covered except small hole for steam to escape) for 35-45 minutes until chickpeas are tender.
- Drain chickpeas and return to the warm pot. Immediately add garlic, the grated peel from 1 lemon and the juice from 1/2 of the lemon. Stir well and add optional salt and pepper to taste. Tear basil leaves into small pieces (cutting them makes them turn brown quickly.) Stir in basil right before serving.
These chickpeas freeze really well. Keep them in the freezer to add good nutrition to any meal.
Do you cook dry beans from scratch? Are you starting a new healthy habit this ‘New Year’ school year?