Want to use up some of your pantry staples?
Try these easy recipes with chickpeas straight from a dietitan to incorporate in your meal-prep rotation.
(Rice and beans again, great!)
This week, were serving up easy recipes with chickpeas as the starring ingredient.
(And also that no food is entirely off limits.)
By now, youre probably an old hat at mastering easy recipes with chickpeas.
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Preheat the oven to 350F degrees.
Combine all ingredients for the meatballs in a food processor.
Blend until mixture is well mixed and mostly smooth.
Repeat to make about 20 meatballs.
Heat a large skillet over medium heat and add a drizzle of olive oil.
Remove the meatballs from the skillet and place on a lined baking sheet.
Finish baking all meatballs in the oven for about seven minutes.
When the meatballs are almost done, heat two cups of vegetable broth on the stove.
This will serve as a soup base for your dinner on Sunday.
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Store the remaining chickpeas in an air-tight container in the fridge.
Feel free to prepare more if you want to incorporate it into your lunches throughout the week as well.
Store in an air-tight container in the fridge for up to one week.
(you could either heat up the quinoa and balls in the microwave or eat as-is.)
Then, add the cherry tomatoes and cucumber.
In less than five minutes, dinner is served.
Toast a brioche bun, then put the balls on, sandwich style.
Spoon on some marinara sauce and finish by adding the mozzarella pearls.
Slide it in a toaster oven or under the broiler for a few minutes until the cheese is melted.
Serve with a side of leafy greens and enjoy.
This will soften the zoodles without causing them to become soggy.
It should only take about six minutes (three minutes per side).
When theyre done, use the same skillet to cook two eggs your favorite way.
Plate the patties and eggs together, adding the sliced avocado and cherry tomatoes.
Drizzle the eggs, tomatoes, and avocado with olive oil.
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