Pear & Chickpea Salad with Lemon Dressing

lemon dressing: whisk together 2 Tablespoons olive oil 2 Tablespoons lemon juice 2 teaspoons white wine vinegar 1 teaspoon dijon mustard 1 teaspoon dried scallion 1 teaspoon sugar 1/2 teaspoon dried herbs 1/8 teaspoon salt 1/8 teaspoon ground black pepper   salad: 2 cups mixed greens 1/2 ripe pear, cored and chopped 1/2 cup cooked chickpeas, drained and rinsed …

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Chickpea Breakfast Skillet

Cook's notes:  Inspired by several online recipes. This breakfast dish is quite filling. I used leftover roasted chickpeas (cooked at 400F for 25 minutes). Serves 1 to 2 people 1 pat of butter 2 eggs 30 g (1 cup) baby spinach 1/2 cup cooked chickpeas 1 Tablespoon cheddar cheese Place the butter in a pan …

Tomato Chickpea Soup

  Cook's notes: Slightly modified from the Love & Lemons blog, which called this "the perfect pantry soup...This soup tastes better the longer it sits (especially the next day)… so this would be a great one to make in advance." The balsamic vinegar gives it a sweet taste; no extra sugar is needed.   1 …

Roasted Broccoli and Chickpeas

Cook's notes: I combined and adapted several similar recipes for roasted broccoli with chickpeas. This simple side dish gives you a fiber and protein. I served it with bowtie pasta tossed with jarred pumpkin sauce and sliced chicken sausages. The pumpkin sauce was from Cucina Antica. Heat oven to 375F degrees. Drain and rinse 1 can (15 oz.) …

Roasted Curry Salmon with Chickpeas and Raita

Roasted Curry Salmon with Grape Tomatoes 1 pint grape tomatoes 1 Tablespoon olive oil 1/4 teaspoon kosher salt 1/4 teaspoon ground black pepper 0.7 pound (11.2 oz.) skinless salmon fillet 1 teaspoon curry powder 1/4 cup torn fresh basil Heat oven to 400F. Lightly coat a rimmed baking sheet with cooking spray. Meanwhile, toss the …