For the love of Chickpea!


Chickpeas are a gluten free source of protein and fiber. Chickpeas also contain exceptional levels of iron, vitamin B-6 and magnesium, vitamin K, folate, phosphorus, zinc, copper, manganese, choline and selenium and Amino acids. Possible health benefits of consuming chickpeas are Diabetes (high-fiber diets have lower blood glucose levels), Bone health (The iron, phosphate, calcium, magnesium, manganese, zinc and vitamin K content present in chickpeas all contribute to building and maintaining bone structure and strength) Blood pressure (low-sodium intake is essential to lowering blood pressure) Heart health (high fiber, potassium, vitamin C and vitamin B-6 content, coupled with the lack of cholesterol found in chickpeas, all support heart health) Cancer (Selenium is a mineral plays a role in liver enzyme function, and helps detoxify some cancer-causing compounds in the body. Additionally, selenium prevents inflammation and also decreases tumor growth rates.) Lowers cholesterol, fights inflammation and aids in your Digestion and regularity! So why not eat this “superfood” up? I listed some recipes from my up & coming book! I hope you find these recipes fun & delicious! From my family to  yours..

A survivor’s cookbook guide to
Kicking Hypothyroidisms Booty

Copyright, 2015, by Audrey Childers

Simply roasted chickpea
2 tabs extra virgin olive oil
1 tbsp. ground cumin
1 tea garlic powder
½ teas of chili powder
1 pinch Celtic sea salt
1 pinch of ground black pepper
1pinch of crushed red pepper
1 (15oz) can chickpeas, drained & rinsed
Preheat oven to 350 degrees
Place the chickpeas in a large bowl and toss with the remaining ingredients until evenly coated. Spread the chickpeas in an even layer on a rimmed baking sheet and bake until crisp, about 30 to 40 minutes


Chili-Lime Roasted Chickpeas
2 15-ounce cans chickpeas (also called garbanzo beans), drained, rinsed and blotted dry
1 tbsp. Chili powder
2 tbsp. olive oil
The juice from half of a freshly squeezed lime
Pinch of Himalayan sea salt
2 tsp cumin
1 teaspoons finely grated lime zest
Preheat oven to 400 degrees. Place the chickpeas in a large bowl and toss with all the ingredients until evenly coated except the lime zest. Spread the chickpeas in an even layer on a non-aluminum baking pan or in a large cast iron skillet bake until crisp, about 40 to 45 minutes. Sprinkle the lime zest on the chickpeas after cooked. Note: Every 10 minutes shake your pan to move the chickpeas around.

Fire Roasted tomato quinoa penne pasta with crispy chickpeas and zucchini
1 can fire roasted diced tomatoes, not drained
1 cup organic uncooked zucchini, diced
1 can (15 oz) cooked chickpeas
2 tablespoon goats cheese, crumbles
2 cloves garlic, minced
2 tablespoon olive oil
8 oz quinoa penne pasta
Celtic sea salt and pepper to taste
Cook pasta according to package. Meanwhile, heat 1 tablespoon of olive oil and sauté zucchini and garlic over medium-high heat for about 5 minutes. Add chickpeas, and cook until browned and crispy, about 5 additional minutes. After pasta cooked according to the packaging, drain and toss with zucchini, roasted tomatoes, and chickpeas. Cook additional 5 minutes to allow and blend all the flavorings together. Season to taste and sprinkle goat cheese crumbles.



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