Chocolate chips and Chickpeas- strange combination, right? WRONG! When these two get together, magic happens. I love chocolate! What girl doesn’t? (my sister Maggie disliked chocolate for the longest time… sometimes I don’t think we’re related)
So back to me loving chocolate… as much as I like chocolate straight-up (no chaser, pun intended)- our grocery budget (that reminds me, maybe I should do an updated budget post?) doesn’t leave us much room to buy expensive chocolate bars made with the finest ingredients. Enter: store-brand chocolate chips. Now as delicious as these little morsels are, they just don’t cut it on their own.
And chickpeas never really satisfied my “I NEED SOMETHING SWEET” craving… until now. This recipe is brought to you by Katie over at Chocolate Covered Katie. The girl is genius in making healthier, yet still delicious (and VEGAN!) desserts! Katie calls this dessert “Deep Dish Cookie Pie”- I call it delicious! I made a few changes to her recipe- and here’s the Cooper-fied version.
Chocolate Chip & Chickpea Squares
These delicious little bites will satisfy a chocolate craving while providing an extra dose of protein, fiber and deliciousness! This is NOT your mama’s chocolate chip cookie- but it IS a rather delicious alternative! And- because there are no raw eggs in the recipe, you can eat as much batter as you wish!
Yield: 24 squares (see nutritional information at bottom)
Preheat oven to 350.
Put everything except your chocolate chips in a food processor (or a blender).
Blend until a smooth batter forms.
Scrape down the sides and add in a little bit of water as necessary to create a smooth paste. In the end, your “batter” will be about as thick as mashed potatoes.
Add your chocolate chips (stir in by hand if you’re using a blender)*.
Pour batter into a greased 9×11 pan, use your spatula to spread your batter evenly in the pan.
Bake for 30 minutes, (edges will be slightly browned and they will be pulling away from the edge of your pan).
Let cool for about 10 minutes before cutting into 24 squares.
*I just dumped in my chocolate chips after the batter was smooth and let the food processor go for a few more seconds to get everything distributed
Check out these awesome stats on these tasty squares!
You might think we’re insane after you read this recipe, but just trust us here, you should try this recipe.
These “blondies” contain chickpeas. Remember in our last post, Millet + Chickpea Summer Salad, when I mentioned that I had a weird craving for chickpeas? Well… let’s just say that I dove off the deep end. And the results are absolutely delicious. These “blondie” recipe is lightly adapted from Katie’s Snickerdoodle Blondie recipe over at Chocolate Covered Katie.
- 1 can Chickpeas, drained and rinsed
- 1/2 c. sugar
- 1/4 c. ground flax seed
- 3 TBSP Peanut Butter (or other nut butter)
- 1 TBSP Pumpkin Puree (or applesauce)
- 2 tsp. Molasses
- 1 tsp. Baking Powder
- 2.5 tsp. Cinnamon
- 1/4 c. Water (optional- use to thin out batter)
- Preheat oven to 350, grease a 8×8 pan (or a 7×11 worked in our case!)
- Put all ingredients into a food processor, blend until smooth, adding water as needed until you get a thick batter.
- Gently stir in any mix-ins such as chocolate chips, mashmallows, other candies (peanut butter cup pieces would be DELICIOUS in this!)
- Bake for 30 minutes, until “blondies” are almost finished- they’ll firm up as they cool!
If you clicked on over to Katie’s recipe, which we highly suggest you do, you’ll see that we only made a few changes from her original recipe. We didn’t have vanilla, baking soda or applesauce. We also reduced the sugar in the original recipe!
If you don’t think we’re crazy enough already, this tasted absolutely delicious straight out of the food processor. I’m pretty sure it would be a great dip for apples, pretzels or for any other dippable food.
We have been eating a lot of legume+grain salads this summer. For the past few weeks, I’ve made a lentil and brown rice salad, but this week, I wanted to switch things up a bit. This recipe came together after I saw that millet was cheaper than quinoa this week in the bulk bins. I also had a strange craving for chickpeas, and we had some cucumbers in the fridge from a friend. After doing a little bit of poking around online, our Millet + Chickpea Salad recipe was born!
Millet + Chickpea Salad
This salad is a perfect summer salad- there is no mayo (ick), no heavy oil-based dressings and it packs a nutritional punch. Millet is a wonderful grain to add to your gluten-free pantry, and it can be cooked in a number of ways! This salad is flexible enough to allow for the use of different grains (brown rice, quinoa, etc.) and legumes (black beans, pinto beans, northern beans, etc.) Try adding different veggies (tomatoes would be fantastic in this dish)! This tasted delicious both warm and cold- it was a hit in our household!
- 1 c. Millet (toasted)
- 2 c. Water (optional- 2 cups veggie or chicken stock)
- 1 can Chickpeas, rinsed and drained
- 1 Cucumber, diced
- 2 Shallots (or 1/2 of a red onion), diced finely
- 1 10 oz. package of frozen chopped Broccoli, thawed (or 2 c. chopped broccoli that has been blanched)
- 1 Batch “Summer Salad Dressing” (see recipe below)
- Salt and Pepper (or red pepper flakes), to taste
- Toast millet in a dry skillet over medium heat until grains start to “pop” and the millet gives off a toasty aroma
- Add 2 c. water (or broth) to millet, bring to a boil, cover and simmer for 20 minutes over low heat, or until water is absorbed
- Meanwhile, chop your veggies. Spray a skillet with cooking spray and cook diced shallots until they are soft
- Add veggies, chickpeas and cooked shallots to a large bowl
- When the millet has absorbed all of the water, transfer to a large skillet and pour in your Summer Salad Dressing. Cook for 2-3 minutes, or until thoroughly warmed through (you’re cooking the raw garlic in the dressing, this step is not necessary)
- Gently fold all ingredients together
- Garnish with fresh basil, red pepper flakes (just a pinch!) and a squirt of fresh lemon
Summer Salad Dressing
This creamy lemon-tahini dressing gets a flavor boost by adding in nutritional yeast. This is a less zesty version of the Simply Delicious Salad Dressing recipe. Feel free to use lemon juice as the main “acid” in this dressing, we subbed in some Red Wine vinegar because we only had half of a lemon in the fridge. This dressing would be a wonderful addition to lightly cooked greens (collard, kale), and it would most certainly mingle well with any other legume or grain!
- 2 TBSP homemade Tahini (<– click for recipe!)
- 2 garlic cloves (minced)
- 1 TBSP Olive Oil
- 2 TBSP Nutritional Yeast
- 2 TBSP Lemon Juice
- 2 TBSP Red Wine Vinegar
- 1/4 C. water (you may need more or less)
- Salt and Pepper (to taste)
- Combine all ingredients, stir until smooth
- Add more water if necessary to reach desired consistiency
- Refrigerate any unused dressing (but for the millet salad, use it all!)