With all the gorgeous warm weather we’ve been having, I’ve been eating a ton of salads lately. These spiced chickpeas with mushroom and garlic came about as a healthy, high-protein salad topper but they’re also outstanding as a delicious side dish.
I usually buy a container of organic greens to use for quick salads all week, then I just toss in veggies, a protein source like these spiced chickpeas and some fat like avocado or nuts and I’m good to go. I love how fast salads are as a dinner option, really they’re my fast food – and no cooking! YES! More time for SUNSHINE!!!
As much as I love eating bowls of veggies all day long, it’s not really enough to fill me up and keep me energized throughout the day. I find these chickpeas to be a satisfying and filling addition to my salads, or just to enjoy on the side. They provide an extra boost of protein and carbohydrates to keep my full and energized.
I actually made these one night when I had next-to-no groceries in the house and they turned out so tasty I decided to make a recipe out of it. They’re super quick and easy and since I’m pretty lazy when it comes to meals in the summertime, so they’re perfect for me!
Chickpeas, or garbanzo beans, are one of my favourite healthy foods! There are so many reasons to love them.
Health Benefits of Chickpeas
- good source of protein
- rich source of dietary fiber
- source of manganese and folate
- source of choline (plays a roll in reducing inflammation)
- source of selenium (detoxifies cancer-causing compounds)
- source of potassium, vitamin C and vitamin B6
- add texture and flavour to dishes
- easy to use and very versatile
How to Cook Dried Chickpeas
You can certainly use canned chickpeas in this recipe but I usually just cook my own dried chickpeas at home. It’s an easy and inexpensive alternative to using canned and also reduces the sodium content as canned chickpeas typically have added salt. To cook your own chickpeas:
1. Place dried chickpeas in a bowl, cover with water and let soak for about 6 hours.
2. Drain and rinse well.
3. Place soaked chickpeas in a large pot, cover with water and simmer, covered for about 1 hour until tender.
4. Use as you would canned chickpeas.
More chickpea recipes to try!
So, how about these spiced chickpeas made with mushrooms, onion, garlic and savory spices?
Spiced Chickpeas with Mushroom and Garlic
- ready in under 20 minutes
- just chop veggies and cook it all up
- high in protein and fiber
- low in fat
- good source of vitamins and minerals
- rich, spicy flavour
- very filling
- adds protein to salads
- eat as a filling side
- add to healthy veggie bowls
- customize the spices to your liking
- add different veggies or whatever you have on hand
- 2.5 cups cooked chickpeas, 1 19 oz. can, drained and rinsed
- 1 tbsp olive oil
- 3 cloves garlic, minced
- ½ white onion, diced
- 2 cups sliced white mushrooms
- 1½ tsp paprika
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp oregano
- ½ tsp black pepper
- ½ tsp sea salt
- ½ tsp chili powder
- ¼ tsp thyme
- Heat the olive oil in a pan over medium heat.
- Add the onions, garlic and mushrooms and cook for 6 or 7 minutes.
- Add all the spices and cook for a few more minutes, stirring.
- Add the chickpeas and continue cooking and stirring for 5-10 minutes.
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