“Enjoy these two simple ideas of protein rich chickpeas more than meal less than a snack”

Initially the only variation of chickpea that I knew and cook was in the form of pulao/channa chat or store bought hummus. Later on with time, I adopted all of its varied and delicious ways and throw them in salads, roasted them, sprinkle them as croutons in soup. Soon, I became a HUGE FAN of chickpeas and it become staple In my meal  planning and a jar of versatility has a constant space in my pantry. They are over achievers in nutrition.

These two recipes are my family favorite. Lets begin by the flavorful combination of pearl barley and chickpeas.

                  ONE – POT CHICKPEAS



  • 3 Cups Chickpeas boiled
  • 2 Cups Pearl barley boiled
  • 1 Tbsp clarified butter /ghee
  • lemon pepper to taste
  • 1 Tbsp ghee
  • 1/2 Tsp cumin powder, garlic powder,onion powder, chilli powder,
  • 1/3 Tsp of black pepper, garam masala powder, turmeric powder, paprika powder


If you are using can chickpeas add a cup of water in the above ingredients list. I personally feel they have the metal flavor in them so I always boil my own chickpeas/beans and reserve the stock for further cooking.

Like many desi dishes this one rely on the spices but no slow cooking its all about shortcuts here 😉 all you have to do is add all the ingredients in a pan, stir and simmer on low heat for 5 to 6 minutes and VOILA!



Eating all week for lunch of really good chickpeas 😎



This delicious vegan salad is dressed with the creamy yogurt. Serve it over greens or as a  sandwich filling. I actually made this salad few years ago,loved how refreshing and delicious it turned out. Chickpeas, cucumbers, yogurt, zaatar and eggs are the main stars of the dish but its a mix and match salad so feel free to add your favorite crunchy veggie’s.


  • 3 cup Chickpeas boiled/canned
  • 2 chopped  boiled eggs
  • 1 and half cups of thick creamy yogurt/greek yogurt
  • 2 cup chopped cucumbers
  • 2 Tbsp finely grated carrots
  • 2 Tbsp minced red onion
  • 2 Tbsp finely chopped spring onion
  • 1.5 Tbsp  Zaatar
  • 1 Tbsp Chat Masala

NOTE : I strain the regular plain yogurt overnight and used this thick goodness for  an interesting texture. You can avoid this step and use the store bought Greek version. Also, this recipe has no salt as, zaatar and chat masala have the presence of salt I don’t feel to add more, but if you feel like adding some go ahead I wont tell! 😉



Mix in the yogurt with all the above ingredients, sprinkle some more zaatar and for more texture and crunch- add in some spring onions on top.



 My goal is always to make easy foods, showing that healthy eating is not only simple, but really yummy as well. I promise you will not be bored, flavors here are deep and just click together without much effort. Add your own creative tendencies to chickpeas and ENJOY!

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