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In a skillet, heat 1/4 inch canola oil. Add one 15-ounce can drained and dried chickpeas and fry until crisp. Using a slotted spoon, transfer to paper towels; season with salt and pepper. In a large bowl, whisk 1/2 cup mayonnaise, 2 Tbsp. lemon juice, 2 teaspoons Dijon, 1 grated garlic clove and 1/4 cup shredded Parmesan. Toss with 1 1/4 pounds chopped curly kale and the chickpeas. Serve.
In a bowl, mash one 15-ounce can drained chickpeas with a fork. Stir in 2 Tbsp. each mayonnaise and minced red onion and 1 Tbsp. each fresh lemon juice and chopped dill. Season with salt and pepper. Spoon onto 4 slices of multigrain toast; top with avocado and sprouts. Serve.
In a saucepan, cook 6 chopped bacon slices over moderately high heat until the fat is rendered. Add 1 chopped onion, 1 chopped carrot and 2 sliced garlic cloves; cook until softened, 8 minutes. Add one 28-ounce can crushed tomatoes, 2 cups chicken stock, two 15-ounce cans drained chickpeas, 1 pound chopped Swiss chard and 3 minced chipotles in adobo. Simmer for 8 minutes, or until the chili is thickened. Serve with shredded jack cheese and parsley.
In a bowl, mash one 15-ounce can drained chickpeas with a fork; add 1/2 pound shredded Manchego cheese, 4 chopped piquillo peppers and 1/4 cup sliced scallions; season with salt and pepper. Use to make four 8-inch quesadillas.