Try this yummy Middle Eastern and Mediterranean-influenced dish. Chickpeas contain a great source of fiber and protein and can be used in various ways including: hummus - chickpea, tahini, garlic, and lemon puree; coarsely mashed with scallions, cumin, and olive oil for a quick side dish; oven roasted for a quick snack; sprinkled on top a salad; or used in soup or curry. The dish below is a new favorite of mine found in Today's Dietitian magazine. Enjoy!
Serves 4
Ingredients
2 T fresh lemon juice
2 garlic cloves, minced
2 packed cups cilantro leaves and stems
1/2 cup slivered almonds, toasted
1 tsp ground cumin
1 tsp sweet smoked paprika
1/2 tsp sea salt
1/4 tsp cayenne pepper
1/2 cup extra-virgin olive oil
Freshly ground black pepper
2 (15-ounce) cans chickpeas, rinsed and drained
1 lb carrots, peeled and coarsely shredded
Directions
In a food processor, combine lemon juice with minced garlic and let stand for 15 minutes. Transfer cilantro, half of the almonds, cumin, paprika, salt, and cayenne pepper to the food processor and pulse until chopped. Add the olive oil and process to a chunky paste. Season with salt and pepper to taste; transfer to a large bowl. Add the chickpeas and carrots and toss to combine. Garnish with the remaining almonds and serve.
Serves 4
Ingredients
2 T fresh lemon juice
2 garlic cloves, minced
2 packed cups cilantro leaves and stems
1/2 cup slivered almonds, toasted
1 tsp ground cumin
1 tsp sweet smoked paprika
1/2 tsp sea salt
1/4 tsp cayenne pepper
1/2 cup extra-virgin olive oil
Freshly ground black pepper
2 (15-ounce) cans chickpeas, rinsed and drained
1 lb carrots, peeled and coarsely shredded
Directions
In a food processor, combine lemon juice with minced garlic and let stand for 15 minutes. Transfer cilantro, half of the almonds, cumin, paprika, salt, and cayenne pepper to the food processor and pulse until chopped. Add the olive oil and process to a chunky paste. Season with salt and pepper to taste; transfer to a large bowl. Add the chickpeas and carrots and toss to combine. Garnish with the remaining almonds and serve.
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