Herb-Roasted Chickpeas

Adapted from PopSugar.

To prepare the chickpeas (garbanzo), rinse and dry the beans thoroughly. The drier they are, the crispier they’ll become. I like to rub them with paper towels, and this helps to remove the papery skin.

Ingredients:

  • 2 15-ounce can chickpeas
  • 1 Tbsp Italian seasoning
  • 2 tsp cumin seeds
  • 2 Tbsp extra virgin olive oil
  • Kosher salt, to taste

Directions:

1. Preheat the oven to 400º and prepare the chickpeas.

2. Spread chickpeas on a baking sheet, spritz them with olive oil, and add the herbs.

3. Roast for 25-30 minutes.

4. Portion into 7 1/2 cup servings.

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Chicken Satay with Tzakiki & Roasted Chickpeas

Adapted from Chrissy Tiegen’s Cravings cookbook.

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This meal balances the rich chicken and peanut sauce with the freshness of cucumber and dill. I like the marinate a big batch of the chicken and grill it throughout the week for a quick dinner or easy lunch to put together the night before. This set of BlenderBottle Storage Pak would be an easy way to keep each portion separate.

Shopping List:

  • Meat
    • 1 lb Chicken breast
  • Dairy
    • 8oz Greek yogurt
  • Dry Goods
    • 1 can coconut milk, full fat
    • 2 cans chickpeas (garbanzo)
    • 1 jar peanut butter
  • Sauces
    • Soy sauce
    • Rice vinegar
  • Spices
    • Turmeric
    • Ground cumin
    • Kosher salt
    • Italian seasoning
    • Cumin seeds
  • Produce
    • 6-12 cloves garlic
    • Fresh ginger
    • 1 bunch fresh cilantro
    • 1 bunch dill
    • 1 cucumber
    • 1 lemon

Directions:

1. Prepare the marinade and soak the chicken in the Turmeric Coconut Marinade for 2-12 hours. Chicken tenders work great, or you can cut up a chicken breast into 3-6oz portions. When I have the time, I’ll cut it up into bite sized pieces and kabob it like Chrissy suggests in her book. Grill the chicken for 5-10 minutes on each size, depending on the size of the chicken.

2. While the chicken is cooking, prepare the Peanut Sauce with an immersion blender. Add enough water to achieve the desired texture. Add 2-4 Tbsp to your plate.

3. With 1/2 cucumber, use half to mix the Tzakiki and half for slices. Add salt and pepper to the sliced cucumber. Add 1/4-1/2 cup to your plate.

4. Complete the meal with 1/2 cup of Herb-Roasted Chickpeas. I like to make a big batch and keep 1/2 cup portions in the fridge for grab and go snacks.

Ingredients:

  • Turmeric Coconut Milk Marinated Chicken
    • Chicken breast (tenders, kabobs, etc)
    • 1 can coconut milk, full fat
    • 1 Tbsp turmeric
    • 1 tsp ground cumin
    • 4-8 cloves garlic, minced
    • 1/2 in fresh ginger, minced
    • 1/4 cup fresh cilantro
    • 4 tsp Kosher salt
  • Peanut Sauce (4-6 servings)
    • 1/2 cup peanut butter
    • 2 Tbsp soy sauce
    • 2 Tbsp rice vinegar
    • 3 cloves garlic
    • 1/2 inch fresh ginger
    • 1/4 cup water
  • Tzakiki (2-4 servings)
    • 1 cup Greek yogurt
    • 1/4 cucumber, 1/4″ cubes
    • 1/2 bunch dill
    • Juice of 1/2 lemon
    • Sea salt & pepper, to taste
    • Minced garlic, optional
  • Herb-Roasted Chickpeas
    • 2 15-ounce can chickpeas
    • 1 Tbsp Italian seasoning
    • 2 tsp cumin seeds
    • 2 Tbsp extra virgin olive oil
    • Kosher salt, to taste