I have 3 recipes for Chickpeas (Garbanzo Beans). 2 are for snacks and the other is a meal in itself.

Crunchy Roasted Chickpeas

1 can (12 oz.) Chickpeas (Garbanzo Beans)  drained
2 tbsp. olive oil
salt (optional) OR
garlic salt (optional) OR
cayenne pepper (optional)  OR
Cajun Spice

Preheat oven to 450 degrees

Blot chickpeas with a paper towel to dry them. In a bowl, toss chichpeas, olive oil, and season to taste with salt, garlic salt, cayenne pepper or cajun spice. Spread on cookie sheet and bake for 30 to 40 minutes until browned or crunchy. Watch carefully the last few minutes to avoid burning.


Jumpin' Jack Flash Chickpeas

1/2 tbsp olive oil
1 can (12 oz) Chickpeas (garbanzo beans)
2 tsp. lemon-pepper seasoninng
1 tsp Creole seasoning (Cajun spice)
black pepper to taste

Heat oil in a large skillet over medium high heat. Pour beans into hot skillet. Stir in lemon-pepper and a few grinds of black pepper and Creole seasoning. Cover and cook stirring often, until beans are golden brown and begins to 'jump' around in the pan, about 5 minutes.


Saucy Chickpeas

2 cups canned chickpeas, rinsed and drained
1 1/2 cups canned crushed tomatoes
4 tsp curry powder
1 tsp garlic powder
salt to taste (optional)

In a microwaveable safe dish, mix together chickpeas, tomatoes, curry powder and garlic.  Cook in microwave on High for 5 minutes, or until hot.

I got this off the Internet, and I love it! Mind you, I don't dump (or at least I don't think I ever have), so I have no idea if others might if they eat this. But it works for me and hasn't slowed up my weight loss program in the least.

I got if off Allrecipes at http://allrecipes.com/Recipe/no-sugar-apple-pie-2/detail.aspx and it tastes exactly like regular pie, if not better ! I swear.

Ingredients

• 2 (9 inch) pie shell
• 3 tablespoons cornstarch
• 1 tablespoon ground cinnamon
• 1 (12 fluid ounce) can unsweetened apple juice concentrate, thawed
• 6 cups sliced green apples

 

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a small bowl whisk together cornstarch, cinnamon, and 1/3 cup of the apple juice concentrate. Set aside.
3. In a large saucepan simmer apples with remaining apple juice concentrate until apples are tender, about 10 minutes. Stir in cornstarch mixture and continue to simmer until thickened. Remove from heat.
4. Spoon apple mixture into pastry-lined pie plate. Cover with top crust. Seal and flute edges. Cut steam vents in top.
5. Bake in preheated oven for 45 minutes, or until crust is golden brown.

 I'm so glad you loved them!  

I made them the other day with shredded zucchini instead of carrots - added an extra egg white to help soak up some of the liquid from the zuc - and they were DELISH!!

All I can say about these "burgers"  is  OMG, OMG, OMG!!!! They are simply DELICIOUS and EASY to make. I detest cottage cheese with a passion, but in this recipe I WILL eat it!!!. THANKS for sharing.

Here is my Mom's recipe for salmon cakes. (We modify - see bottom)
Salmon isn't a real "fishy" tasting fish, and these cakes are liked by the world's 2nd most picky eater (my oldest), but the world's pickiest eater (my youngest) won't even touch them - although I think she'd like them if she tried them. Currently, she will only eat chicken.



 

Salmon Cakes

1 lb can of salmon
1/2 cup of chopped onion
1/4 cup butter or other fat (melted)
1/3 cup salmon liquid
1/3 cup dry bread crumbs
2 eggs, beaten
1/4 cup chopped parsley
1 tsp powdered mustard
1/2 tsp salt (less if using Old Bay)
Old Bay to taste

Directions

drain salmon, reserve liquid. Flake salmon. Cook onion in butter until tender. Add salmon liquid, crumbs, eggs, parsley, mustard, salt and salmon. Mix well. Shape into 6 cakes and roll in crumbs. Place cakes in heavy frying pan which contains 1/8 inch of fat, hot but not smoking. Fry at moderate heat. When cakes are brown on one side, turn carefully and brown the other side.
Cooking time: 5-8 minutes.
Drain on absorbant paper towels.

* I typed it exactly. We broil them and I think that tastes better. We use reduced fat margarine.

I hope that you enjoy them!