Three Ways to Use Chickpeas

Canned chickpeas are a versatile and convenient ingredient for creating quick and delicious lunches. Pre-cooked and ready to use, they save time and offer plenty of different ways to mix up your lunch routine.

Here are a few of our favorites:

 

EASY FALAFEL

These protein-packed patties only take 10 minutes to prep and can be made ahead in batches and frozen for quick lunches in a pinch. We omitted the stronger flavors from cumin and coriander typically found in falafel to make them extra appealing to kids. Add them to your lunch box with tzatziki or tahini in a Dipper, in a pita pocket, or on a salad. 

 

Ingredients

1 15.5oz can chickpeas, drained and rinsed  

2 cloves garlic

½ cup fresh flat leaf parsley

1 Tbsp olive oil + extra for brushing 

2 Tbsp lemon juice

½ tsp salt

½ tsp baking soda

3 Tbsp oat flour (or any flour of choice)

 

Directions

1. Combine chickpeas, garlic, parsley, olive oil, lemon juice, and salt in a food processor and pulse until just combined. Be careful not to over process as you don't want it to turn into hummus- chunks are ok!

2. Mix in baking soda and oat flour.

3. Shape mixture into patties.

4. Cover and refrigerate for 1-2 hours. (You can skip this step, but the falafel will turn out a little more delicate)

5. Place falafel rounds on a baking sheet lined with parchment. Brush both sides with olive oil. 

5. Bake at 375° for 10-12 minutes. Flip and bake another 10-12 minutes until golden brown. Let cool before serving. 

*You can also freeze uncooked falafel between layers of parchment paper and store in a container in the freezer for up to 1 month. Then just thaw and cook as instructed.

 

 SUMMER PASTA SALAD

A creamy pasta salad that’s healthy, filling, and way better than any store bought macaroni salad. Pack some up in your Dipper containers for picnics, poolside meals, or summer camp.

Ingredients

8 oz pasta 

1 15.5oz can chickpeas, drained and rinsed 

1 cup diced red bell pepper

1 cup diced English cucumber

 

Dressing

½ cup Greek yogurt

3 Tbsp mayonnaise

1.5 tsp stone ground mustard

2 Tbsp chopped fresh dill

Juice of 1 lemon

1 tsp salt

 

Directions 

1. Cook pasta al dente, drain, and let cool.

2. Add cucumbers and bell peppers to pasta (and any other veggies you are using).

3. Whisk together dressing ingredients and toss with pasta.

4. Keep refrigerated for 4-5 days.

 

SMASHED CHICKPEA SANDWICH 

This sandwich is loaded with healthy fats and protein to keep you full. It's also a great way to use that avocado that magically went ripe on you overnight.  Because we’re using lime juice, it won’t go brown on you either. So you can easily mash this up the night before and spread on your favorite roll in the morning with tomato and your favorite fixins. It packs up well in the Trailblazer Sandwich Box, making an ideal compact lunch on-the-go. 

Ingredients

1 cup chickpeas

¼ avocado

2 Tbsp chopped fresh parsley

Juice of 1 lime

Salt, to taste

Your favorite bread or roll

Tomato slices

Lettuce leaves

 

Directions

1. Use a fork or potato masher to smash the chickpeas, avocado, parsely, lime, and salt.

2. Spread onto your favorite bread or roll and top with tomato and lettuce if desired.