Looking for a protein-packed and plant-based breakfast? Try a new breakfast idea, Smashed Chickpea Scramble.
I have a slight obsession with chickpeas. If you search “chickpeas” on my recipe index tab, there are plenty of recipes to choose from. For me, what I think sets them apart is their texture. With a firmer texture, chickpeas are sturdier in dishes. Plus, chickpeas have a slightly nutty taste that pairs well with many flavors.
Ever wonder how I come up with new recipes?
The recipe development process:
I am usually inspired with new recipe ideas from when I travel, go out to eat, or just chatting with my friends, family, and clients. This recipe was inspired when I was counseling a client who was looking for warm plant-based breakfast ideas, that is packed with protein.
The first priority of when I develop a new recipe is taste. If it doesn’t taste good, then no one is going to want to make it or even eat it. Then I think of the nutritional value. Hello, dietitian here. Of course, I’m going to add that to the recipe development process.
During this client’s session, she mentioned she loved chickpeas. We had a brief bonding moment of our love for chickpeas. She asked if I had a chickpea breakfast recipe. I did not! Well, I have this cookie dough smoothie bowl, but she specifically asked for something warm.
Every recipe on here has a story. This is how this recipe became created. This is why I love cooking! I’m inspired daily to get creative in the kitchen.
Chickpeas, also known as garbanzo beans, is a popular legume across many cuisines. These versatile legumes are also packed with high-quality plant protein, soluble and insoluble fiber, and beneficial polyunsaturated fatty acids.
Grab these for a protein-packed snack or top on a salad. I always tell clients to make these to top their salads when they are looking for a crunch factor in place of croutons.
The best part, you can customize these with any flavor you like! Craving sweet? Try roasting the chickpeas with a little cinnamon and sugar. Looking to add a little heat? Add a little chili powder to the mix.
When breakfast sounds and tastes like dessert, this Cookie Dough Smoothie Bowl it worth waking up for.
Cookie dough for breakfast.
Yup, you heard that correctly. I love making cookie dough desserts with chickpeas. I had some leftover chickpeas in my refrigerator, but not enough to make one of my signature desserts, cookie dough bites.
I never thought I would be adding pulses to breakfast, but this fun creation adds a fun flair to breakfast, plus packs in extra fiber and protein. Remember cookie crisps? I feel like this is the adult version. Make a larger batch and enjoy these mini cookie dough bites when craving a sweet treat.
With the extra addition of these little cookie dough bites, keeping the smoothie bowl simplistic is key. Just banana, almond butter, milk, and vanilla protein powder. The protein powder creates a fluffy texture to the smoothie bowl and adds satiety to feel full throughout the morning.
For the cookie dough bites: In a small bowl, combine chickpeas, maple syrup, and 1 teaspoon almond butter. Mash to combine. Fold in mini chocolate chips. Roll into small balls. Refrigerate for at least 15 minutes, or overnight.
For the smoothie: In a blender, combine banana, 1 tablespoon almond butter, vanilla protein powder, and milk. Blend to combine.
For a thinner consistency, add water. For a thicker consistency, add ice.
Pour smoothie into a bowl and top with chickpea cookie dough bites.
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Are you ready to take dessert up to a whole new level? Chocolate + Peanut Butter + Cookie Dough – need I say more? Enter – Peanut Butter Cookie Dough Cups. Is there a certain way you eat certain foods? Anytime I eat a Reese’s peanut butter cup, I gently poke out the middle and eat that first then eat the edges. I like to say that is quirky (my bf thinks I’m weird). Then you have those who just bite a string cheese instead of pulling them into little strings are monsters! There was a recent Buzzfeed article that my bf and I were laughing at of how people eat certain foods. We’ve concluded that they just can’t be trusted. Just kidding, but in all seriousness who actually eats those foods like that? Back to these Peanut Butter Cookie Dough Cups. They are combining my all of my favorite treats into one: chocolate + peanut butter + cookie dough .. need I say more?
The base of the cookie dough is my favorite chickpea combination. The key is peeling the skins from the chickpeas to create a creamy cookie dough. I know this step might be tedious, but don’t skip it! I recently invested in a silicone mini muffin pan. The first round I made these, I used a regular muffin tin and used mini muffin liners. Now this way does work, but it is a little messier evenly lining the muffin liners with the chocolate and peeling them off when they are done. The silicone pan makes it so much easier, plus quicker clean up! Is there a certain food you eat a unique way?
In a food processor combine chickpeas, peanut butter, maple syrup, and oat flour.
Remove cookie dough batter from food processor and fold in mini chocolate chips. Place in the refrigerator until ready to use.
Over a double boiler, melt dark chocolate and coconut oil until silky and smooth.
Scoop 1 teaspoon in the bottom of a silicone mini muffin pan (or line mini muffin tin with muffin liners). Using the back of a spoon spread chocolate halfway up the sides of each muffin well. Place in refrigerator to harden for about 20 minutes.
Remove muffin pan from refrigerator and fill each muffin well with a heaping teaspoon of peanut butter cookie dough filling.
Remelt chocolate over double boil (if needed). Fill the mini muffin wells with remaining chocolate covering cookie dough filling. Smooth out the tops with a spatula.
Place in refrigerator until chocolate hardens. Remove peanut butter cookie dough cups from muffin pan and enjoy! Store extra cookie dough cups in the refrigerator.
Calling all cookie dough lovers. This recipe is for you. A few months ago, on a whim, I made a cookie dough dip. This was actually a simplified version of a “dessert hummus” recipe I created that was published in a cookbook I developed recipes for in a previous job. This past weekend, being snowed in from winter storm Jonas, there was not much else to do (in between all the shoveling) but cook and bake all day! I was going to make the cookie dough dip again, but this cake pop video popped up on my facebook and inspired me to turn the dip into bite-size treats.
I followed the same recipe, but in order to have them thick enough to roll in a ball and hold it’s shape I added some flour – oat flour to be exact. I’m sure any flour would work, but I find oat flour is easy to work with and makes it a great addition to add whole grains to a recipe. In true cake pop fashion, I added a chocolate coating. You can make them like a cake pop by simply adding a popsicle or leave them as little bite-size treats. Either way, they are perfectly portioned for a little sweet treat.
In a food processor (or high powered blender) combine chickpeas, peanut butter, maple syrup, and oat flour. (if you find the batter is still too “wet” add an additional tablespoon of oat flour)
Remove the mixture from the food processor into a bowl and fold in chocolate chips. Scoop about a tablespoon size of the dough into small balls and place on a plate lined with parchment paper. Leave as is, or add popsicle sticks into the balls. Put in the freezer for about 10-15 minutes to harden.
Meanwhile, in a microwave safe bowl, add dark chocolate and coconut oil. Stir until silky smooth.
Dip each cookie dough ball into the dark chocolate and dip until fully coated. Transfer back to the plate lined with parchment paper. Top with sprinkles. Place in the refrigerator until chocolate has completely hardened.
Adding more plant-based proteins into a healthy diet, like chickpeas, can reduce the risk of heart disease. Chickpeas are a versatile legume in the kitchen and with a few simple ingredients, you’ll get hooked on these Lemon Parsley Chickpeas! I’m on a total chickpea kick lately. These lemon parsley chickpeas, hummus, and Banza pasta.. I can’t get enough.
Did you know.. Chickpeas, also called Garbanzo Beans, are the most widely consumed legume in the world?Chickpeas are a great balance of carbohydrates, protein, and fiber. With the new USDA guidelines, along with many other beneficial improvements now encourages healthy eating patterns to include:
A variety of protein foods, including seafood, lean meats and poultry, eggs, legumes such as beans and peas, soy products, and nuts and seeds.
The typical American diet is so “meat-based” when it comes to the protein food group. Adding variety of plant-based protein is beneficial for many reasons including it’s high fiber content, providing adequate protein for growth and repair, and low in saturated fat which can reduce the risk of heart disease.
Chickpeas are a great plant-based protein to start incorporating into a healthy diet!
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