Tag Archives: chickpeas

Chickpea Nuggets – An Easy Vegan Snack

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Baked chickpea nuggets

Baked chickpea nuggets

The VeganAsana Jr. left for college last week.

When I say left, I mean she moved into the dorm of a college 30 minutes from home and 5 from my office. So, she’s not far, but she is now eating dorm food. Of course, that presents some challenges for a vegan.

Wednesday, she was remarking that she will need to do a better job with protein. So, we had a conversation about protein snacks (like nuts). This morning, I thought that, before the weekend, I would whip her up an easy quick snack that I could drop off. And here it is!

Chickpea nugget prepIngredients

3 cups cooked chickpeas/garbanzos
1-2 T hot sauce of your choice
1/2 tsp of Bragg’s amino or soy sauce
2 T olive oil
Sea salt and nutritional yeast to taste

Process

IMG_0957webDrain and rinse beans if canned. Toss with all the wet ingredients. Spread on a baking pan or stone. Sprinkle with sea salt and nutritional yeast. Bake at 350* until beans start to dry out and crack.

Cool to room temp and snack!

 

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Butternut Chickpea Pasta Bliss

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I got two more butternut squash from the CSA this week and wasn’t feeling the idea of spending 1/2 hour stirring risotto.  So, I whipped up the following and it was quite delicious (and high in protein!).

Ingredients

1 butternut squash
2 cans chickpeasButternut SquashChickpeasTomato
1 large ripe tomato
1 pound pasta (your choice, but something hearty)
4 cloves garlic
2 T olive oil
salt and pepper to taste

Process

Cut squash in half lengthwise and remove seeds.  Place inside down on a baking pan or stone and place in oven at 375* until soft.  Scoop out squash, mash with fork or potato masher, and set aside. Open beans and spread in a single layer on a bar pan or other sided bakeware.  Add 1 T of olive oil and shake gently to coat beans.  Place in oven on 450*, shaking every few minutes to roll beans and roast evenly.  While the beans are cooking, dice the tomato and mince the garlic.  Cook pasta al dente.  When pasta is done, drain and return to pan.  Add squash, beans, tomato, 1 T of olive oil and stir.  Salt and pepper to taste.  Serve when warmed through.

Tasty and very filling!