Mexican Chickpeas
This Mexican Chickpeas recipe is SO FLAVORFUL! Quick, protein-packed, and perfect as a main, side, or topping with authentic spices and a zesty dressing.
Equipment
- Large Skillet
- Mixing Bowls
- Spatula
- Measuring Spoons
- Knife and cutting board
Ingredients
- 2 cans chickpeas (15.5-ounce), drained, rinsed, and dried
- 3 tablespoons olive oil
- 1 tablespoon ground chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon onion powder
- 0.5 teaspoon garlic powder
- 0.5 teaspoon dried oregano
- salt and pepper to taste
- 2 limes
- 1 clove garlic
- 0.5 cup fresh cilantro leaves and stems loosely packed
- 0.5 tablespoon jalapeño coarsely chopped, seeds and ribs removed
- 0.33 cup sour cream (fat-free/lite works great)
- 2 tablespoons olive oil
- 0.5 tablespoon honey
- 1.5 cups cooked quinoa or 1 (8-ounce) packet precooked quinoa
- 1 large ripe avocado
Instructions
- Begin by draining, rinsing, and drying your canned chickpeas. Pat them dry with a paper towel to ensure they get crispy when cooked.
- In a large skillet, heat 3 tablespoons of olive oil over medium heat. Once the oil is hot, add the dried chickpeas to the skillet. Sprinkle them with chili powder, cumin, paprika, onion powder, garlic powder, oregano, salt, and pepper. Stir well to coat the chickpeas evenly with the spices.
- Sauté the chickpeas for about 10-12 minutes, stirring occasionally, until they are crispy and golden brown. The spices should become fragrant, filling your kitchen with an enticing aroma.
- While the chickpeas are cooking, prepare the dressing. In a mixing bowl, combine the juice of 2 limes, 1 clove of minced garlic, cilantro, chopped jalapeño, sour cream, 2 tablespoons of olive oil, and honey. Whisk until smooth.
- In a large bowl, combine the cooked quinoa with the sautéed chickpeas. Drizzle the dressing over the top and toss everything together until well mixed.
- Slice the ripe avocado just before serving to keep it fresh and green. You can either cube it or slice it for a beautiful presentation.
- Serve the Mexican Chickpeas warm, garnished with avocado slices on top. You can also add extra lime wedges and cilantro for a pop of color and flavor.
Notes
- Chickpeas can be roasted at 400°F for a crunchier texture instead of sautéing.
- Use fresh parsley if cilantro isn’t preferred for a different herb flavor.
- This dish is freezer-friendly; store leftovers up to 3 months and reheat before serving.