By Cassie Johnston
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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.
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!
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.
In a large bowl, combine all ingredients, and stir well until everything is coated in pesto. Serve immediately.
These are an awesome five-minute dinner! The chickpeas have a great meaty texture that really works with the spicy and rich barbecue sauce and cooling crunch of the slaw. You can also pack all these elements individually and make these wraps for an awesome office lunch!
Pack the elements of these wraps separately for an awesome office lunch, or prepare them in their entirety for a faster-than-fast weeknight dinner!
If you prefer, you can warm the chickpea and barbecue sauce mixture in a saucepan or the microwave before placing in the wrap.
I’ve never met anyone who didn’t like this salad! The combo of flavors and textures is incredibly satisfying—this is one of those salads that feels hearty and interesting enough to serve as a main dish. Although, I like serving it up next to my blender pumpkin soup for Fall.
I’ve never met anyone who didn’t like this salad! The combo of flavors and textures is incredibly satisfying—this is one of those salads that feels hearty and interesting enough to serve as a main dish.
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!
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Love these posts, thank you! My three year old loves chickpeas, so the best way to get her to eat anything these days is to put chickpeas in all our meals.
I used to think chickpeas were too chalky but since I started cooking my own from dried, I’ve changed my tune. Now they are MY FAVORITE! My kids ask me to whip up roasted chickpeas multiple times a week for an afternoon snack and I’m never sad to say yes. So much to love about these recipes. That wrap is calling my name.
Super affordable, delicious, sustainable!
My kids love chickpeas..
sO I hope I can make use of this..
I like this very much ..This seems to be great one..
I will be here to check more posts like this.
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