1 Baked chickpeas in tomato sauce

Ingredients: chickpeas, tomatoes, salt, lemon juice, sugar.

Practice:

1, chickpeas soaked overnight in advance, tomatoes cut into pieces, put together in a pot, add water with salt and sugar to cook;

2, add a little lemon juice in the pot to continue to collect the juice, the juice received a very thick on it.

2 hummus

Ingredients: 1/4 cup chickpeas, a tbsp of sesame paste, 1/4 tsp of sea salt, half a lemon or freshly squeezed lemon juice or 15ML, 50ML of extra virgin olive oil, 1/2 tsp of cinnamon, a pinch of parsley, and a pinch of cayenne pepper.

Directions:

1, dry chickpeas soaked for 10 hours, become twice the size of the pot, put it into the pot, add the lid over the beans water to cook for about 1 hour, in short, find ways to get the beans soft and cooked on it;

2, lemon squeezed out of the juice of 15ML, and then all the ingredients in a blender to fully blended into a puree, halfway through the phenomenon of the beans can not be broken on the lid add a small amount of water and continue to blend until all become a puree. Water and then continue to mix, until all become homogeneous puree;

3, pour out, the surface sprinkled with a little paprika decoration, with whole wheat bread to eat.

3 Baked Chickpeas with Herbs

Ingredients: 150g cooked chickpeas, 2 tsp olive oil, 1 tsp salt, famous herbs: basil, rosemary, Italian herbs.

Method:

1, chickpeas washed, soaked in water for one night, the second morning to fish out the beans, the pot into the soaked beans, add water did not exceed the beans, the water boiled over low heat to cook for about twenty minutes or so, pour off the water drained beans;

2, preheat the oven, put the cooked beans in a baking dish, add olive oil, salt, and herbs, mix well, at this point you can taste test, not salty enough and then add some salt or herbs, 180 degrees bake for about 15 minutes.

4 Chickpea Salad

Ingredients: 50g chickpeas, carrot, arugula, 1 tbsp balsamic vinegar, 1 tbsp virgin olive oil, salt.

Directions:

1. Soak the dried chickpeas overnight, put them in a pot of water with a little salt, and cook for about 10 minutes without going over the chickpeas. Fish out and control the water to be used;

2, arugula washed and shaken dry, so that the vinaigrette can be evenly adhered to the top. Carrots peeled and cut into thin julienne;

3, vinaigrette, usually vinaigrette for vinegar 1 oil 3, but really think it is too oily, used to change to a 1:1 ratio, will be virgin olive oil, balsamic and salt quickly whisked until blended together;

4, arugula, carrots, shredded carrots and chickpeas into a dish, pouring the vinaigrette and tossed, and then finally sprinkle walnuts can be;

5, Of course, you can also fill with other favorite vegetables and sprinkle with favorite nuts.