Lately, I have been in love with chickpeas. Then I tried them roasted, and my relationship with the garbanzo bean blossomed even further. I wanted to make a Mediterranean-style dish with Swiss chard and whole wheat couscous. Then I thought adding roasted chickpeas to the dish would be delish.
I think I was right. This dish offers veggies, fruit, whole wheat carbs, and protein; it is perfect for a light lunch, especially when you have an afternoon workout planned. It is easy to make and works as either a main dish or a side dish.
To see the recipe, just read more.
1 can of chickpeas, well rinsed Serves four as a main dish and six as a side dish.
2 tablespoons currants
5 dried apricots, chopped
1 1/2 cups uncooked whole wheat couscous
2 large shallots, chopped
1 bunch red Swiss chard, stems chopped and leaves ripped into bite size pieces
1/2 cup toasted pine nuts
1/2 cup shredded Parmesean cheese
4 tablespoons olive oil
2 lemons juiced
1/2 teaspoon cinnamon
1 can of chickpeas, well rinsed
Serves four as a main dish and six as a side dish.
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