Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Sauteed Dill Chickpeas

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Sauteed Dill Chickpeas
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Servings
2 1 cup servings
Servings
2 1 cup servings
Sauteed Dill Chickpeas
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Servings
2 1 cup servings
Servings
2 1 cup servings
Ingredients
Servings: 1 cup servings
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Instructions
  1. Wash your hands and clean and prep your cooking area.
  2. Drain and rinse the chickpeas thoroughly, then pat them dry with a clean towel or paper towels.
  3. Heat olive oil in a skillet over medium heat.
  4. Add the chickpeas to the skillet and toss gently to coat them evenly in the oil. Cook for 5–7 minutes, stirring occasionally, until they are lightly browned.
  5. Sprinkle in the fresh dill and garlic powder, stirring well to ensure the chickpeas are evenly coated with the seasonings.
  6. Remove from heat and finish with a sprinkle of lemon zest and juice. Give everything a final stir before serving.
Recipe Notes

Crispy Za’atar Chickpeas

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Craving something crunchy and flavorful? Our crispy za’atar chickpeas are the perfect snack or side dish! 🤤 Packed with protein and Middle Eastern spices, these chickpeas are sure to satisfy your taste buds. 🧆

 

Crispy Za'atar Chickpeas
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Servings
4 servings
Servings
4 servings
Crispy Za'atar Chickpeas
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Servings
4 servings
Servings
4 servings
Ingredients
Servings: servings
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Instructions
  1. Spread out chickpeas on a paper towel and pat or rub dry.
  2. Heat oven to 425 degrees.
  3. Place chickpeas in a bowl and drizzle with olive oil and za’atar. Stir to mix, ensuring that the chickpeas are evenly coated with seasoning.
  4. Line a heavy rimmed sheet pan with foil and spread chickpeas evenly on the pan.
  5. Bake in the center of the oven until crunchy, about 20 minutes, stirring and rotating after 10 minutes.
  6. Store any cooled leftovers in an airtight container for up to a week.
Recipe Notes

Crispy Za'atar Chickpeas Nutrition Facts Serving size 1/2 cup (109g) servings per container 4 Amount per serving Calories 120 % Daily Value Total Fat 4 g 5 % Saturated Fat 0 g 0 % Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 10 mg 0 % Total Carbohydrate 16 g 6 % Dietary Fiber 5 g 18 % Total Sugars 2 g Added Sugars 0 g 0 % Protein 5 g Vitamin D 0 mcg 0 % Calcium 33 mg 2 % Iron 1 mg 6 % Potassium 229 mg 4 %

Charred Corn Salad

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Elevate your summer meals with our Charred Corn Salad, a delightful combination of smoky, charred corn and fresh vegetables. This vibrant salad is perfect for BBQs, picnics, or as a light side dish. It’s easy to make and packed with flavor, making it a hit with family and friends. Follow our simple recipe and enjoy a taste of summer in every bite!

 

Charred Corn Salad
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Servings
4 1.5 cup servings
Servings
4 1.5 cup servings
Charred Corn Salad
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Servings
4 1.5 cup servings
Servings
4 1.5 cup servings
Ingredients
Salad
Chipotle Ranch Dressing
Servings: 1.5 cup servings
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Instructions
Charring the Corn
  1. In a Pan: Add 1 Tbsp. of the oil to a large cast-iron skillet (or grill pan) over medium-high heat. Once hot, add corn and roll in oil; let cook, undisturbed for 4 minutes, until bottoms are lightly charred. Toss, and continue cooking in 2 minute intervals, until the corn is charred to your liking.  On the Grill: Preheat grill to medium-high heat. Brush corn cobs with oil, and grill for 10 to 12 minutes, turning occasionally, until kernels are lightly charred.  Over a Gas Range: Heat burner to medium-high heat. Lightly spray corn cobs with cooking spray, and place directly over flame for 6 to 8 minutes, turning to char all sides.
Preparing the Salad
  1. Preheat oven to 425ºF. Drain and rinse chickpeas and pat them dry with a paper towel.
  2. Spread on a rimmed baking sheet and toss with 1 Tbsp. olive oil, 1/2 tsp. paprika, 1/2 tsp. ground cumin, and 1/4 tsp. each salt and black pepper.
  3. Bake for 20 minutes, shaking the pan halfway through. Let cool for 10 minutes.
  4. While chickpeas roast, prepare Chipotle Ranch Dressing. In a medium bowl, combine Greek yogurt, hot sauce, lemon juice, ranch seasoning, and milk; whisk to combine.
  5. Add chopped romaine, drained tomatoes, diced bell pepper, diced red onion, and diced jalapenos. Add in the charred corn after using your preferred method, cut kernals from the cob if needed.
  6. Add half of the chickpeas and about two-thirds of dressing; toss to combine. Scatter remaining chickpeas overtop (crouton style) and drizzle with remaining dressing. 
Recipe Notes

Charred Corn Salad Nutrition Facts Serving size ~1.5 cups servings per container 4 Amount per serving Calories 260 % Daily Value Total Fat 6 g 8 % Saturated Fat 0.5 g 3 % Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 340 mg 15 % Total Carbohydrate 43 g 16 % Dietary Fiber 11 g 39 % Total Sugars 10 g Added Sugars 0 g 0 % Protein 11 g Vitamin D 0 mcg 0 % Calcium 97 mg 8 % Iron 3 mg 15 % Potassium 922 mg 20 %

Mediterranean Street Tacos

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These Mediterranean Street Tacos will take your taste buds on a vacation with flavors of dill, tzatziki, and feta!


Mediterranean Street Tacos
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Servings
8
Servings
8
Mediterranean Street Tacos
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Servings
8
Servings
8
Ingredients
Tacos
Tzatziki
Servings:
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Instructions
  1. Wash your hands and clean your preparation area.
  2. Cut cucumber in half. Use one half in step 3, reserve the other half for tacos in step 5.
  3. For the tzatziki, use a box grater or food processor to shred one half of cucumber. Drain any excess liquid.
  4. In a small bowl, combine grated cucumber, greek yogurt, minced garlic, fresh dill, and lemon juice. Cover and refrigerate for flavors to meld up to 2 hours before serving.
  5. In a medium bowl, combine cucumber, red onion, tomatoes, olives, and feta. Set aside until ready to serve.
  6. To a medium pan, heat olive oil over medium heat. Add garbanzo beans, oregano, onion powder, garlic powder, ground basil, ground dill, salt, and pepper. Stir to evenly coat the garbanzo beans.
  7. Continue to cook the garbanzo beans over medium heat, stirring frequently until cooked through, about 5 minutes.
  8. Once the chickpeas are cooked, keep warm while warming the tortillas. Heat a small pan over medium high heat, gently toast both sides of the tortillas to desired warmth or toastiness.
  9. Evenly divide the garbanzo mixture onto the 8 tortillas. Evenly divide the cucumber mixture and add over the top of garbanzo mixture. Finally, evenly divide the tzatziki and drizzle over the top of tacos.
Recipe Notes

Mediterranean Street Tacos 1 Nutrition Facts Serving size 1 Street Taco servings per container 8 Amount per serving Calories 170 % Daily Value Total Fat 4.5 g 6 % Saturated Fat 1.5 g 8 % Trans Fat 0 g Cholesterol 5 mg 2 % Sodium 260 mg 11 % Total Carbohydrate 25 g 9 % Dietary Fiber 4 g 14 % Total Sugars 3 g Added Sugars 0 g 0 % Protein 7 g Vitamin D 0 mcg 0 % Calcium 70 mg 6 % Iron 2 mg 10 % Potassium 200 mg 4 %

Buffalo Chickpea Wrap

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If you like some spice, this is the recipe for you! Chickpeas are so versatile and can be used as a meat-substitute in this dish. Spice them up with some hot or Buffalo wing sauce and enjoy this very filling wrap!


Buffalo Chickpea Wrap
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Servings
4 1/2 wraps
Servings
4 1/2 wraps
Buffalo Chickpea Wrap
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Servings
4 1/2 wraps
Servings
4 1/2 wraps
Ingredients
Servings: 1/2 wraps
Units:
Instructions
  1. Add olive oil to a medium-sized sauté pan on medium heat.
  2. Add onion, garlic, and red bell pepper until softened.
  3. Drain and rinse cans of cooked chickpeas and add to the pan with onion, garlic, and red bell pepper.
  4. As the chickpeas heat, begin to mash the chickpeas with the back of a wooden spoon or fork. The chickpea mash is a rough mash and does not need to be smooth.
  5. Add in hot sauce, Greek yogurt, smoked paprika, and ground cumin.
  6. Sauté and stir until well combined.
  7. Lay out a large tortilla on a clean surface. Lay washed and dried romaine leaves onto the tortilla.
  8. Remove the chickpea mixture from the heat and evenly distribute it onto the two tortillas. Top with ricotta cheese and sprinkle with chopped green onions. Fold in the ends of the tortilla and begin to roll the tortilla into a wrap.
  9. Cut each wrap in half for 4 servings.
Recipe Notes