Dilly Chickpea and Radish Salad by Mina Goodman, RDN Nutrition EducatorThis tangy, light and very healthful salad is beautiful to look at and present at the next meal gathering. Perfect for outdoor potlucks and picnics. I usually make this the night before or at least the morning of so the flavors have a chance to incorporate into the vegetable.Chickpea Burgers by Rhyan Geiger, RDNHot summer days warrant a delicious burger recipe that anyone can enjoy. Skip the meat and try these chickpea burgers and I promise, you'll love them. Not only are they packed with savory flavors, fiber and protein, but they're are a great alternative to 'meatless Monday's or any day for that matter. Spring Salad with ChickpeasThis is one of my favorite salads to make in the Spring because it’s super simple and packed with healthful nutrients. Serve as is or add your favorite protein such as grilled chicken, steak or salmon. Crispy Roasted ChickpeasIt’s September – and that means football! Which more than likely equals plenty of not-so-healthy snacks and finger foods. If you are looking for a healthy alternative that still has the crunch and flavor you love, try making these super simple roasted chickpeas.
Not only are these little legumes packed with protein and nutrients, they are packed with fiber and low in fat!Beet Hummus with Baby Bull’s Blood BeetsHave you ever had Baby Bull’s Blood Beets? These beets are the only variety with red roots, stems, and leaves. The roots are tender when young with a rich, earthy, sweet flavor. When young, the leaves are sweet and tend to become increasingly bitter with age. Bull’s Blood beets are harvested when young for their beet greens to be used in salads.
Season: These are available year-round.
How to store: Store the leaves in a separate plastic bag and use within two days. Also bag the root bulb and store in the refrigerator crisper drawer for 7 to 10 days. Do not trim the tail.Chickpea Salad with Tomatoes and CucumberServe this as a side salad to a protein like chicken, pork, seafood, or beef or use as a topper for tostadas. Double the portion for a hearty, vegetarian main meal.
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