Get out of your lunchtime rut and make packing lunches more exciting with this Chickpea Walnut Sandwich.
Ever get in a lunch rut? Need new ideas for packing your kids’ or your own lunch? Are packable noontime options dwindling? Surely you’ve met the ‘What shall I pack for lunch?” question.
I always pack my lunch for the next day the night before. If not, I’m typically running out the door and a Siggi’s yogurt, KIND bar, and a piece of fruit are just tossed in my bag on my way out. I don’t mind those “snacky” kind of lunches once in a while, but I’d prefer more of a meal kind of lunch.
This chickpea walnut sandwich is a plant-based tuna/chicken salad makeover. I always try and make sure protein is present at lunchtime to help keep me full through the afternoon. Chickpeas are the perfect pulse for this recipe because the firm texture holds its shape. The addition of the walnuts is key for the crunch factor, while also providing heart-healthy fats.
Greek yogurt is a great substitute for mayonnaise to trim back on saturated fat and replace it with a boost of protein and calcium instead.
Add to a sandwich, top on a salad, or dip with crackers – this chickpea walnut mixture is versatile to get you out of your lunchtime rut.
Add chickpeas to a bowl and lightly mash with a fork. (Not too much. We aren’t making hummus!) Add walnuts, Greek yogurt, Dijon mustard, honey, and scallions and mix together. Season with salt and pepper, to taste.
Add a desired amount of the chickpea mixture to the bread and add desired toppings. Top with the other slice of bread.
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.
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