A quick, high protein, filling meal with few ingredients and is easily customizeable. Macros are for recipe as written but feel free to make substitutions for whatever you have.
Inspired by ideas presented in Internet Shaquille’s “Why I always have a can of chickpeas” video.
- ⏲️ Prep time: 5 min
- 🍳 Cook time: 12 min
- 🍽️ Servings: 1
- 🔥 Calories: 672
- 🍗 Protein: 41
- 🧈 Fat: 23
- 🍞 Carbs: 84
- 🌾 Fiber: 14
Ingredients
- 1 15-oz can chickpeas (Garbanzo Beans)
- 1.5 Tbsp olive oil
- 4 cloves garlic
- Large handful of chopped herb (Cilantro, parsley, mint, etc.)
- 170g non-fat plain greek yogurt
- salt
- pepper
- chili powder
- cumin
Directions
- Heat half a tablespoon of olive oil in a non-stick pan over medium to medium-high heat
- While pan heats, drain, rinse, and pat dry chickpeas
- Once pan is pre-heated, add chickpeas to pan, season with salt, pepper, cumin, and chili powder to taste
- Cook chickpeas for 8-10 minutes, stirring occasionally, until beginning to turn brown
- While chickpeas cook, peel and crush garlic cloves, and rinse and finely chop herb
- Once chickpeas are beginning to brown, add in garlic cloves and cook for 3-5 more minutes, stirring as needed so that the garlic browns but does not burn
- Once garlic is browned, turn off heat and add in chopped herb, stirring to combine
- Swirl greek yogurt on a plate so that there is a trough in the middle
- Drizzle a tablespoon of olive oil over the greek yogurt, season with salt and pepper
- Serve the crispy chickpeas, garlic, and herbs over top of the greek yogurt