roasted broccoli and chickpeas with pesto

By tinathorn

Ingredients

• 1 lb broccoli, chopped into florets
• 2 tsp olive oil
• Salt and pepper
• 1 15-oz can chickpeas, drained and rinsed
• 1/3 c store-bought basil pesto

Details

Servings 1
Adapted from prevention.com

Preparation

Step 1

Garlic Chickpeas and Mushrooms on Toast7 / 11
PHOTO COURTESY OFMARYGRACE TAYLOR
Move over, avocado. This warm, protein-packed chickpea and mushroom saute is destined to be your new favorite toast topper.
SERVINGS: 4
1 Tbsp olive oil
8 oz mixed mushrooms, sliced
1 clove garlic, minced
1 tsp dried thyme
1 15-oz can chickpeas, drained and rinsed
Salt and pepper
¼ c dry white wine
1 Tbsp unsalted butter
4 slices hearty whole grain toast
1. HEAT olive oil in skillet over medium heat. Add mushrooms and saute until softened, about 5 minutes. Add garlic and thyme and cook until fragrant, about 1 minute. Add chickpeas, salt, and pepper and cook until heated through, 3 to 4 minutes.
2. TURN heat to medium high. Add white wine to the pan and cook until most of the liquid has reduced, 2 to 3 minutes. Stir in the butter.
3. TOP the toast slices with the chickpea mixture. Serve warm.
NUTRITION (per serving) 279 cal, 11 g pro, 43 g carb, 8 g fiber, 5 g sugar, 7 g fat, 1 g sat fat, 422 mg sodium
MORE: Cook Once, Eat All Week: Chickpeas
Spanish Chickpeas with Tomatoes & Spinach7 / 11
PHOTO COURTESY OFMARYGRACE TAYLOR
Smoky and sweet, this brothy chickpea dish is often served tapas-style in Spain. But with whole grain couscous or hearty country bread, it works as a satisfying light meal, too.
SERVINGS: 4
1 Tbsp olive oil
1 med yellow onion, diced
2 tsp each ground cumin, ground coriander, and smoked paprika
2 cloves garlic, minced
1 15 oz can chickpeas, drained and rinsed
⅓ c golden raisins
6 oz fresh spinach
1 c crushed tomatoes
½ c water
Salt and pepper
1. SAUTE onion in olive oil over medium heat until translucent, 5 minutes. Add the cumin, coriander, paprika, and garlic and cook until fragrant, 1 minute. Add the chickpeas, raisins, and spinach and cook until the spinach is wilted, 2 to 3 minutes.
2. ADD the crushed tomatoes and the water, along with salt and pepper to taste. Allow mixture to simmer for 5 to 7 minutes, or until the tomato mixture has thickened slightly. Serve warm.
NUTRITION (per serving) 227 cal, 8 g pro, 41 g carb, 8 g fiber, 4 g sugar, 5 g fat, 1 g sat fat, 454 mg sodium
Chickpea-Brussels Sprout Salad with Parmesan and Walnuts7 / 11
PHOTO COURTESY OFMARYGRACE TAYLOR
Bored with kale salad? Thinly shredded Brussels sprouts tossed with earthy chickpeas and nuts, salty Parmesan, and sweet balsamic vinegar are even better.
SERVINGS: 4
1 lb. Brussels sprouts, trimmed and thinly sliced
1 15-oz can chickpeas, drained, rinsed, and dried well
⅓ c chopped walnuts
½ c shaved Parmesan cheese
2 Tbsp olive oil
1 Tbsp balsamic vinegar
Salt and pepper
1. ADD the Brussels sprouts to a large bowl. Drizzle with the olive oil and vinegar. Gently massage the Brussels sprouts with your hands to coat them with the olive oil and vinegar and help them soften slightly. Let sit for 5 minutes.
2. ADD the chickpeas, walnuts, and cheese; season to taste. Toss well. Serve at room temperature.
NUTRITION (per serving) 324 cal, 14 g pro, 33 g carb, 9 g fiber, 3 g sugar, 18 g fat, 3 g sat fat, 469 mg sodium
MORE: 13 Fantastic Brussels Sprouts Recipes
Chickpea Cacio e Pepe7 / 11
PHOTO COURTESY OFMARYGRACE TAYLOR
Adding chickpeas to this traditional cheesy-spicy Italian pasta dish bumps up the protein—and lets you get away with using fewer noodles, thanks to the healthy starch in these beans.
SERVINGS: 4
8 oz whole wheat spaghetti
2 Tbsp olive oil
1 Tbsp unsalted butter
1 15-oz can chickpeas, drained and rinsed
½ c grated Parmesan cheese, plus more for serving
½ tsp freshly cracked black pepper
Salt
1. COOK spaghetti according to package directions, reserving 1 cup of the cooking liquid.
2. SAUTE chickpeas in oil and butter in wide skillet over medium heat until warmed through 1 to 2 minutes.
3. REDUCE heat to medium-low. Add spaghetti to skillet, along with the cheese, pepper, and salt to taste. Add ¾ cup of the cooking liquid and stir until cheese melts and a creamy sauce forms. If mixture seems too dry, add the remaining ¼ c of cooking liquid 1 tablespoon at a time. Serve hot, topped with additional Parmesan cheese, if desired.
NUTRITION (per serving) 418 cal, 15 g pro, 62 g carb, 10 g fiber, 0 g sugar, 16 g fat, 5 g sat fat, 456 mg sodium
Smashed Chickpea Scramble7 / 11
PHOTO COURTESY OFMARYGRACE TAYLOR
You're up for scrambled tofu, but scrambled chickpeas? When you lightly mash them and season them with soy, lemon, and tahini, the answer is yes.
SERVINGS: 2
1 Tbsp olive oil
1 sm yellow onion, diced
1 15-oz can chickpeas, drained and rinsed
2 Tbsp low-sodium soy sauce
2 Tbsp freshly squeezed lemon juice
1 Tbsp tahini
1 tsp sriracha
1 clove garlic, minced
¼ c chopped scallions
1. PLACE chickpeas in medium bowl. Use a fork or potato masher to form a slightly chunky mixture with just a few whole chickpeas remaining. Add the soy sauce, lemon juice, tahini, sriracha, and garlic and mix well. Set aside.
2. SAUTE onion in olive oil over medium heat until translucent, 5 minutes. Add the chickpea mixture, stirring occasionally, for 10 to 12 minutes, or until flavors are blended and some parts of the mixture have become browned and crispy. Garnish with the scallions. Serve hot.
NUTRITION (per serving) 354 cal, 12 g pro, 50 g carb, 10 g fiber, 1 g sugar, 13 g fat, 2 g sat fat, 1,153 mg sodium
Roasted Broccoli and Chickpeas with Pesto7 / 11
PHOTO COURTESY OFMARYGRACE TAYLOR
Instead of the usual pasta, try tossing your favorite pesto with sweet roasted broccoli and creamy chickpeas. Different, but good!
SERVINGS: 4
1 lb broccoli, chopped into florets
2 tsp olive oil
Salt and pepper
1 15-oz can chickpeas, drained and rinsed
⅓ c store-bought basil pesto
1. TOSS broccoli with the olive oil, salt, and pepper. Transfer to a baking sheet. Roast at 425˚ for 12 to 15 minutes, or until crispy and lightly browned.
2. TRANSFER hot broccoli to a large bowl. Add the chickpeas and the pesto. Toss to coat. Serve warm.