Mediterranean Chickpea Salad

My friend Dawn shared a picture of this salad on her Facebook page and it looked so good, I knew I had to make it! I’m so glad I did because it was delicious and helped me use some of the veggies I had in our fridge. It was fresh and refreshing and I loved the feta that was sprinkled throughout. It came together really quickly and made a great side dish for grilled chicken and then I had it for lunch the next day!

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Spicy Bacon Chickpea Burgers – Secret Recipe Club

It’s time for another Secret Recipe Club reveal! This month, my assignment was The Pajama Chef. Sarah is all about healthy, delicious recipes with a side of indulgence…right up my alley too! Though lately it’s been more indulgence. Sarah lives in Nashville with her husband Ben and their super adorable kitties. She has a great post about Four Things that will give you a little more insight into who Sarah is. I had a list of 5 recipes to make and narrowed it down to this recipe for Spicy Bacon Chickpea Burgers. They were a great change to a traditional burger and I was able to use up some leftover bacon (I know – how has leftover bacon!??!) and 2 cans of chickpeas in the pantry, along with some other staples I always have on hand. They were definitely a different type of burger and I really liked the flavor. I whipped up some a spicy mayo/ketchup dip and ate it with iceberg lettuce and sliced yellow tomatoes. I think next time I make them, I’ll serve them with a tzatziki sauce. The other recipes I was considering were: Southwest Veggie & Taco Rice Casserole, Pumpkin Cinnamon Swirl Bread, Maple Pecan Pear Scones and Ginger Banana Waffles. They’re all going on my list to make this fall!

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Kung Pao Chickpeas

Kung Pao chicken is probably the one dish I order most often from our local Chinese restaurant. I kept seeing this recipe on Pinterest and finally had to try it and I’m so glad I did! It was really good and super spicy. I used a bottled Kung Pao sauce,  but next time I want to make my own sauce.

What’s the one dish that’s your go-to for take out Chinese? My husband always orders the boneless spare ribs!

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Chickpeas marinade :
2 Tbsp reduced sodium soy sauce
2 Tbsp rice wine vinegar
1 lime, juiced and zested
1 Tbsp honey
1 Tbsp coconut oil, melted
1 Tbsp cornstarch

14.5 oz can chickpeas, drained and rinsed
2 Tbsp coconut oil
1 cup Kung Pao sauce (bottled or homemade)
3 cloves garlic, minced
1 inch knob ginger, grated
1/2 tsp crushed red pepper flakes
1 small bunch green onions, thinly sliced
Cashews
Steamed brown rice

In a medium bowl, combine the marinade for the chickpeas. Add the drained and rinsed chickpeas in the marinade, cover and let allow to marinade for at least 30 minutes up to 1 hour.

In a large saute pan, melt the 2 tablespoons of coconut oil over medium heat. Add the marinade chickpeas, Kung Pao sauce, garlic, ginger, and crushed red peppers flakes. Cook for 6-8 minutes until the chickpeas become slightly brown and starts to caramelize. Remove from heat and allow to cool slightly, the sauce will thicken up during this time.

In a bowl, place the steamed rice, top with the chickpeas and garnish with chopped cashews and sliced green onions.

Source: She Knows