Needing a low fat, nutrient dense alternative to mashed potatoes?
Introducing…the mashed chickpea.
One-half cup of cooked chickpeas has barely a trace of fat, yet provides 7 grams of protein and 22 grams of energy-providing complex carbohydrates. (SO easy on the macros!) And they are rich in iron and dietary fiber so that is a HUGE plus for feeling full and doing your body right.
Plus, there’s no need for milk or butter like with mashed potatoes. Just a little water goes a LONG way, and these babies can be seasoned up however you prefer. Today we’re doing an Asian spin, just because I was in the mood for some sriracha. (And I mean, who ISN’T in the mood for sriracha??!) But as an alternative, I’ve done garlic, I’ve done lemon pepper, I’ve done tomato and basil. ALL delicious! You can even roast chickpeas in the oven for a perfect crunchy alternative to potato chips!
ENJOY! Be sure to share this post with your friends that would love it! And tag it #foodiefriday!
- 1 15.5 oz can chickpeas (garbanzo beans), drained and rinsed well
- 1 tbsp lite soy sauce
- 1 tbsp sriracha
- 1/2 cup water
- Throw all the ingredients into a blender and blend on high.
- Season with a little pink himilayan sea salt, place in a bowl and heat for 1 minute. All done!
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