Recipes for Legumes

Oven-Roasted Chickpeas

Ingredients

1 15 oz can of chickpeas, drained and rinsed (or dry equivalent)

2 tbsp extra virgin olive oil

Pinch of salt

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Directions:

1. Preheat the oven to 425 degrees. 
2. Cover a sheet pan with parchment paper. 
3. If using canned chickpeas, drain, rinse, and dry chickpeas with a clean towel. 
4. Place chickpeas on a sheet pan, add olive oil, and stir to coat evenly. Sprinkle salt. 
5. Bake for 20-30 minutes, or until chickpeas appear crispy and browned. 
6. Bonus: add zaatar seasoning, or other seasoning of choice, for extra flavor.

‍Easy-Baked Crispy Tofu

Ingredients

1 block firm tofu (drained, pressed, and cubed)

1 tablespoon cornstarch

1 tablespoon nutritional yeast

1 tablespoon oil (avocado, sesame, extra virgin olive)

1 tsp garlic powder

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Directions:

1. Preheat oven to 400 degrees Fahrenheit 
2. Place cubed tofu in a container with all ingredients and shake until coated. Note: Add 1 tsp of seasonings for more flavor (like oregano, thyme, basil, parsley, etc). 
3. Add tofu to a parchment paper-lined baking sheet and bake for 12-15 minutes, then flip tofu with tongs and bake on the other side for an additional 12-15 minutes. 
4. Add tofu to rice bowls, salads, wraps and more!

Cowboy Caviar

Ingredients

1 15oz can black beans (rinsed and drained)

1 15 oz can black-eyed peas (rinsed and drained)

⅓ cup red onion, diced

2 avocados, diced

3 tomatoes, Roma or vine-ripe, diced

1 15 oz can sweet corn, drained and rinsed

1 bell pepper, diced (any color)

1 jalapeño pepper, deseeded and diced

⅓ cup cilantro, finely chopped

⅓ cup extra virgin olive oil

2 tablespoons lime juice

2 tablespoons red wine vinegar

½ tsp salt

½ tsp pepper

¼ tsp garlic powder

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Directions:

1. Combine all veggies in a large bowl.
2. In a smaller, separate bowl, combine oil, lime juice, red wine vinegar, salt, and seasonings. 

1. Add oil mixture to veggies and toss well before serving. 
2. Serve with whole grain crackers and cucumbers or in a whole wheat wrap