CHICK PEA ROASTED RECIPES

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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

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

SPICY ROASTED CHICKPEAS RECIPE | MARTHA STEWART



Spicy Roasted Chickpeas Recipe | Martha Stewart image

Chickpeas, once roasted, take on the flavor and texture of nuts, making them a fun snack with drinks. Prepare the simple appetizer in under 15 minutes for any holiday cocktail party.

Provided by Martha Stewart

Categories     Appetizers

Number Of Ingredients 5

1/4 cup extra-virgin olive oil
2 cans (15.5 ounces each) chickpeas, rinsed, drained, and patted dry
1 teaspoon cayenne pepper
1 tablespoon cumin seed
Coarse salt

Steps:

  • Preheat oven to 450 degrees. Pour olive oil on a rimmed baking sheet and place in oven until oil is hot, 3 minutes. In a medium bowl, combine chickpeas, cayenne pepper, and cumin seed. Season with salt and toss to combine. Place chickpea mixture on hot baking sheet and spread in a single layer. Bake until chickpeas are crisp, 10 to 12 minutes. With a slotted spoon, transfer to paper towels and let cool slightly. Serve warm.

Nutrition Facts : Calories 159 g, FatContent 8 g, FiberContent 4 g, ProteinContent 5 g

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