It’s been such blast exploring the glorious world of pulses over the past few months with my friends from USA Pulses and Pulse Canada! I’ve shown you how you can sttreeecccccchhhhh a $1.50 bag of split peas, black beans, and lentils into three meals per bag. And today, we’re tackling the last (but certainly not least) pulse—chickpeas!
Just like all the other pulses out there, chickpeas (AKA: garbanzo beans) are a super affordable, delicious, sustainable, protein-packed source of fiber.
They are so tasty, versatile, incredibly healthy, and budget-friendly to cook with. The average cost of beef per serving is $1.49, whereas you can serve dry peas, chickpeas, lentils, or beans for about 10 cents per serving. TEN CENTS! If you’re looking for affordable ways to eat healthier, pulses need to be on your grocery list. Make sure to sign up for the Half-Cup Habit, and see how easy it can be to add a half cup serving of pulses to your diet three times per week.
Canned pulses are a great deal, too, but to stretch your budget even further, drive your cart down the grocery store aisle a little more and pick up some bags of dried beans, lentils, chickpeas, or split peas. A pound of dried pulses runs between $1-$2, and trust me, you can streeeettttcchhh each of those bags into multiple meals. Today, I’m going to show you how to stretch a one pound bag of chickpeas into three delicious, healthy, meatless meals! Let’s do this.
Chickpea Pesto Pasta Salad
It really doesn’t get much easier than this weeknight pasta salad. I prefer to use store-bought pesto in the fall and winter, and then make my own fresh pesto in the summer when my basil plants are taking over!Print
This pasta salad is so easy, it is suitable for a weeknight dinner. Use store-bought pesto in the colder months, and fresh pesto when basil is in season.
- 1 pound small pasta, cooked according to package directions and cooled
- 1 cup prepared pesto
- 2 cups halved cherry tomatoes
- 2 cups cooked chickpeas (about 1 15-ounce can, drained and rinsed)
In a large bowl, combine all ingredients, and stir well until everything is coated in pesto. Serve immediately.
- Category: Vegetarian
Each of these recipes uses about 2/3 cups of dried chickpeas, meaning you can buy a single pound of chickpeas for a whopping $1.50 and make all three of these dishes. Now that’s how you stretch your grocery budget!