Tag Archives: chickpeas

Greek Zucchini Noodles

Greek Zucchini Noodles Recipe

Happy Meatless Monday everyone! I have a super quick and easy new vegetarian recipe to share with you today!

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Gluten Free Chickpea Tater Tots

Chickpea Tater Tots

I’m really not sure where the idea for this recipe came from. Maybe it stemmed from my growing obsession with chickpeas (see Greek Quinoa Salad, Roasted Beet Hummus, Zucchini Quinoa Burgers, I’ve basically been adding these babies to everything lately!) or my general love of tots, either way this is one healthy side dish that everyone will love!

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Zucchini Quinoa Burgers

Vegan Zucchini Quinoa Burgers

Every time I think of Quinoa Burgers now I think of that Bud Light commercial. “What the heck is a Quinoa?” That commercial totally cracked me up the first time I saw it and I’m pretty sure anyone who has ever bought a frozen Quinoa Burger patty might agree with most of the things said in the commercial,  but I’m also pretty sure that anyone who has ever made a homemade Quinoa Burger filled with fresh veggies and spices will tell you that they are absolutely delicious!

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Mushroom Chickpea Bruschetta

Chickpea Mushroom Bruschetta {Little Leopard Book}

The idea for this recipe simply came from the fact that I ended up with 6 cans of Chickpeas in my pantry and needed to free up some space!

I’m so thankful for my over-purchasing of this delicious bean because the result was this delicious new bruschetta recipe which I am completely obsessed with!

Check out my video for how to make this yummy new appetizer! Warning: Taylor Swift references and something called “chunkin’ into garlic” are included!

Doesn’t that sound delicious? Check out the full recipe below!

Mushroom Chickpea Bruschetta Ingredients

Total Time: 10 minutes

Ingredients (serves 4)

  • 1 cup “baby bella” or cremini mushrooms (chopped)
  • 2 tbsp olive oil
  • 1 can (15 oz) chickpeas or garbanzo beans (drained and rinsed)
  • 2 tbsp fresh basil (chopped)
  • 3 cloves garlic (minced)
  • 2 tbsp balsamic vinegar
  • ¼ cup olive oil
  • ½ tsp salt
  • ½ tsp pepper
  • ¼ cup parmesan cheese
  • 1 baguette (toasted and sliced)

Cook the chopped mushrooms with 2 tbsp olive oil over medium heat for 5-7 minutes or until browned and fragrant.

Combine the mushrooms with the next 7 ingredients in a medium bowl then top with the parmesan cheese. Serve on a sliced baguette.

Chickpea Mushroom Bruschetta

This is a perfect hearty fall appetizer!

Mushroom Garbanzo Bean Bruschetta

A healthy way to start a meal with antioxidants from the mushrooms, protein from the chickpeas and the ability to reduce heart disease in the garlic!

Mushroom Garbanzo Bean Bruschetta

Now it’s time to dig in!

Fall Mushroom Bruschetta

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: This recipe is gluten-free when served on a gluten-free baguette.