Chickpeas are a staple in our home, not only because they taste amazing, but also because they are very versatile (they can be cooked as appetizers, salad, soups and even mains), and due to the fact that they have exceptional health benefits (according to this source), some of which include:
- lower blood glucose levels
- building and maintaining bone structure and strength
- lower blood pressure
- lower the total amount of cholesterol in the blood
- detoxifying some cancer-causing compounds in the body
- help with sleep, muscle movement, learning and memory
Chickpeas have high protein and fiber content, and contain many vitamins and minerals:
- cooked chickpeas contain 269 calories per cup
- cooked chickpeas contain 45 grams of carbohydrate per cup
- there are 15 grams of protein in a cup of cooked chickpeas
- a cup of cooked chickpeas contains 13 grams of dietary fiber
- chickpeas contain vitamin K, folate, phosphorus, zinc, copper, manganese, choline and selenium
- chickpeas also contain vitamin A, calcium, vitamin C, loads of iron, vitamin B-6 and magnesium
The following recipe is an original recipe I’ve created recently, as part of a healthy, and diverse, vegan diet.
- 2 cups cooked chickpeas
- 1 large fennel bulb, very thinly sliced
- 1 Belgian endive, very thinly sliced
- 1 avocado, cubed
- 2 tbs olive oil
- 1 garlic clove, very thinly chopped
- 1 tbs freshly squeezed lemon juice
- salt to taste
- a light frying olive oil
- * herbs de Provence - optional
- In a large pan saute the chickpeas in olive oil for about 15 minutes, over medium heat.
- In a different pan, saute fennel and Belgian endive in olive oil for about 10 minutes, over medium-high heat.
- Toss all the ingredients together into a large bowl, then add cubes of avocado, lemon, garlic, and salt to taste. Mix well.
- Serve warm, or refrigerate for 30 minutes.