Monday, July 8, 2013

Chickpeas (Garbanzo Beans)

Chickpeas (Garbanzo Beans)

Chickpeas, or Garbanzo Beans, are one of our favorite beans.  Traditionally, they are the main ingredient in hummus (see tomorrow's post!).  We also use them on tossed salad, in falafel, in bean salads, in grain salads with other fresh veggies, and as a replacement in chicken/tuna salad (just mash them up a bit).  You can sprout them to add sprouts to your salads or roast them for a crunchy snack.

Research shows that chick peas are great for decreasing your cardiovascular risk, increasing digestive health, and regulating blood sugar.  For more information on the health benefits of chickpeas, click here.

Chickpeas are an excellent source of many important nutrients.  In just one cup of cooked chick peas, you get 14.53g protein (that's a whopping 29% of the RDA), 12.46g fiber (50% RDA), 71% RDA folate, 8% RDA calcium (not found in just dairy), 26% RDA iron, 20% RDA magnesium, a high percentage of 11 amino acids, and much more.

Chickpeas are also great for the grocery budget.  Where we live, I can find a pound of dried, organic chickpeas for just under $3.00.  Once hydrated and cooked, there will be 3 pounds of chickpeas.  That's $1.00 per pound!  Talk about a great nutritional value for your dollar (literally)!

Tomorrow I'll be posting our homemade Roasted Red Pepper Hummus.  Until then, check out one of my favorite chickpea recipes:  Teriyaki Chickpeas from Happy Herbivore!

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