7 recipes for "toasted chickpeas"

Smoky Hummus With Toasted Pita

Apr 20, 2011

This dip has a tangy zip from the yogurt and lemon juice.

Chickpea Walnut Patties with Mixed Greens

Apr 15, 2008

The toasted walnut crunch adds welcome texture to these burgers.

Moroccan Vegetable Couscous

Feb 11, 2013

This vegetable and chickpea couscous fills you up without filling you out. Chickpeas are high in fibre and iron, and the prunes add a hint of natural sweetness, which makes this all-in-one dish feel indulgent.

Mint Chocolate Chip Ice Cream Pie

Aug 5, 2008

Everyone loves ice cream pie. You can also use other favourite flavours of ice cream, such as strawberry, coffee and raspberry ripple.

Slow Cooker Saffron Chicken and Apricot Tagine

Nov 1, 2014

Tagine is a stew eaten all over Morocco served in earthenware pots of the same name. All tagines start with a spice  base, often including cinnamon, saffron, turmeric and cumin. Serve  with lemon wedges over couscous or with flatbread to soak up the  delicious juices.

Superfood Platter

Mar 1, 2014

Quinoa—everyone's favourite superfood—and beans are two pantry staples that pair up to make a fantastic meat alternative any night of the week. Kale is full of vitamin K, which promotes bone health, and vision-sharpening vitamin A. Serve this as a main dish for four or as a side dish for six.

Warm Chickpea and Wild Rice Salad with Honey Cumin Vinaigrette

May 13, 2009

As a Saskatchewan girl, I wanted to create a dish that made the most of our agricultural bounty. The shocking bit: this lovely entree is wheat-free! This recipe showcases Saskatchewan ingredients that may surprise you. For example, did you know that Saskatchewan is second only to India in chickpea production? Or that we produce more wild rice than any other province? The honey and cumin are farmed here too, and the tomatoes, chives, dill and arugula all come from my own garden. This dish is also lovely cold. Any heirloom tomato could replace the yellow ones, but if I can't get a good garden tomato for that hint of sweetness, I would tend to add dried sour cherries (also from Saskatchewan) as a winter variation. Omit the chevre, and you have a vegan dish. Of course, the perfect accompaniment to this warm salad is a slice of crusty bread made from, yes, you guessed it, wheat!