CRUNCHY AVOCADO SALAD

Crunchy Avocado Salad
Recipe courtesy Bobby Flay, 2008

Ingredients:
2 ripe avocados, peeled, pitted and diced
2 ripe beefsteak tomatoes, diced
1/2 cup pitted nicoise olives, roughly chopped
1 cup canned chickpeas, drained, rinsed and drained again
2 tablespoons roughly torn flat-leaf parsley
1/4 cup champagne vinegar
1/4 cup extra-virgin olive oil
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
Salt and freshly ground black pepper
2 ounces blue corn tortilla chips

Directions:
Gently toss the avocados, tomatoes, olives, chickpeas, parsley, vinegar, olive oil, cumin, paprika, salt and pepper in a large bowl. Crumble the chips over the top and serve.

CRISPY ROASTED CHICKPEAS with MOROCAN SPICES

Crispy Roasted Chickpeas with Moroccan
Spices. Adapted from Kaylyn's Kitchen

Ingredients:

1 can chickpeas (garbanzo beans)

1 T olive oil

1/4 - 1/2 tsp. Moroccan Spice Mix

salt to taste (I used about 1/4 tsp. sea salt)

Spice Mix:

2 tsp. ground cumin

1 tsp. ground coriander

1/2 tsp. chile powder
1/2 tsp. sweet paprika

1/2 tsp. ground cinnamon

1/4 tsp. ground allspice

1/4 tsp. ground ginger

1/8 tsp. cayenne pepper

a pinch ground cloves

Preheat oven to 350 F.
Drain garbanzo beans into a colander and rinse
well with cold water until no more foam appears. Let beans drain for 5-10
minutes, then pat dry with a cloth of paper towel if they still look
wet.
While beans drain, make spice mix. (This is
great on many veggies, so make the full amount and store in a glass
jar.)
When beans are well drained and dried, toss
with olive oil, spice mix, and salt. Arrange in single layer on baking sheet.
Roast 40-50 minutes, or until they are slightly browned and make a rattling
sound when you shake the baking sheet.
Serve warm or let cool.

VEGAN CHICKPEA BROWN RICE BURGERS

Vegan Chickpea Brown Rice Burgers

Addapted from Once A Month Mom

Ingredients:

1 15oz can chickpeas, cooked.

1 cups brown rice, cooked.

1/4 cup broccoli, shredded.

2 teaspoons garlic, minced.

1/4 cups onion minced.

2 portions other egg substitute (1 tbsp ground flax seed, mixed with 3 tbsp hot water for each egg)

salt and pepper, to taste

Directions:

Mash chickpeas and rice in a large bowl (or pulse briefly in the food processor). Mix in remaining ingredients and season to taste. Form mixture into patties. Heat a bit of olive oil in a pan over medium heat and fry patties 3-5 minutes per side or until golden brown. (If you prefer not to fry, you can bake the patties on a sprayed cookie sheet at 350 for 15-20 minutes, flipping once.)