CHICK PEA DIP RECIPE RECIPES

Name: Black-eyed Pea Dip
Total time: 20 min
Yield: 12
Cuisine: American
Ingredients: 15 oz canned no salt black eye peasu00A0 (Eden); 2 cloves garlic (crushed or minced); 3 tbsp fresh lime juice (from aboutu00A0 1 1/2 limes); 1 tbsp extra virgin olive; 1 tsp cumin; pinch crushed red pepper flakes; 1/2 tsp kosher salt; 1 cup cooked corn (fresh or frozen, thawed); 1 cup cherry tomatoes (quartered); 1/4 cup minced red onion (finely diced); 1/4 cup cilantro (chopped); 1 jalapeño (seeded and diced (optional)); 1 medium avocado (diced)

BLACK-EYED PEA DIP - SKINNYTASTE

Black-eyed Pea Dip - Skinnytaste image

For those of you who believe eating black eyed peas in the New Year will bring you luck (and we can certainly all use a little more luck) this healthy bean salad is for you! Whether you eat this as a salad or serve it as a dip with some baked chips, the zesty flavors in this salad is sure to turn you into a fan of black-eyed peas.

Provided by Gina

Categories Lunch Salad

Total Time 20 minutes

Yield 12

Number Of Ingredients 13

Ingredients

15 oz canned no salt black eye peas (Eden)
2 cloves garlic (crushed or minced)
3 tbsp fresh lime juice (from about 1 1/2 limes)
1 tbsp extra virgin olive
1 tsp cumin
pinch crushed red pepper flakes
1/2 tsp kosher salt
1 cup cooked corn (fresh or frozen, thawed)
1 cup cherry tomatoes (quartered)
1/4 cup minced red onion (finely diced)
1/4 cup cilantro (chopped)
1 jalapeño (seeded and diced (optional))
1 medium avocado (diced)

Steps:

Rinse and drain the black eyed peas in a colander.
In a large bowl, combine the garlic, lime juice, oil, cumin, crushed red pepper, and salt and mix well.
Add the black-eyed peas, corn, tomato, red onion, jalapeno if using and cilantro; mix well and refrigerate at least 20 minutes.
When ready to eat, gently mix in the avocado and serve right away.

Nutrition Facts : ServingSize 1 /3 cup, Calories 107 kcal, CarbohydrateContent 15 g, ProteinContent 4.5 g, FatContent 4 g, SodiumContent 65 mg, FiberContent 4 g, SugarContent 1 g

ROASTED CHICKPEA SNACK - SKINNYTASTE

Roasted Chickpea Snack - Skinnytaste image

A great addictive snack! I am not a huge fan of the texture of chickpeas, but once roasted they become nutty, crunchy and addicting!

Provided by Gina

Categories Snack

Cook Time 45 minutes

Yield 3

Number Of Ingredients 9

Ingredients

15 oz can chickpeas (drained)
olive oil spray
1/8 tsp kosher salt
1/4 tsp chili pepper powder
1/4 tsp ground cumin
1/4 tsp paprika
1/4 tsp ground coriander
1/4 tsp curry powder
1/4 tsp garlic powder

Steps:

Preheat oven to 375°F. Drain chickpeas in a colander and let them dry completely. Pat dry with a paper towel if needed, I usually leave them on the counter an hour to make sure they are very dry.
Arrange on a baking sheet in a single layer and roast for about 35 to 45 minutes, shaking the pan every ten minutes. All ovens are different so make sure they don't burn. They will be golden brown and crunchy on the inside when done, not moist.
In a medium bowl, combine all the spices. Remove chickpeas from oven when done and spray with olive oil. Immediately toss with spices while hot. Eat at room temperature.

Nutrition Facts : ServingSize 1 /3 cup, Calories 144 kcal, CarbohydrateContent 26 g, ProteinContent 8 g, FatContent 1 g, SodiumContent 84 mg, FiberContent 6 g, SugarContent 1 g

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