Chickpeas offer a nutty, creamy, and savory taste and are jam-packed with vitamins, minerals, protein, and fiber! They make a great base for many dishes and depending on how much you eat they can be a part of your diet even if you are working to overcome SIBO and IBS.
You can eat chickpeas with soup, salads, and even pasta! They are a great source of soluble and insoluble fiber to support movement in and hydration of the gut to keep you regular and satisfied. They are low sulfur, low histamine when fresh, and in less than ¼ cup portions, they are low FODMAP. Chickpeas make a great addition to soups, salads, wraps, crackers, and more.
We like eating Chickpeas in our cookies as well! Try out this Chocolate Chickpea Chunk Cookie recipe. This recipe is gut friendly, especially if you are lactose intolerant because there are no dairy ingredients. It is great with dark chocolate chips as well. Give it a try and comment below how you enjoyed your Chocolate Chickpea Chunk Cookie!
Ingredients
🍪 4.5 cups cooked chickpeas
🍪 4 Tbsp vanilla extract or 2 Tbsp vanilla bean powder
🍪 3 tsp hazelnut extract
🍪 12 dates
🍪 1/4 cup boiled water
🍪 3/4 cup roasted cashews (you can toast yourself for 5 minutes in 350* F)
🍪 1.5 cups dark chocolate chips
Directions
Soak chickpeas overnight in 2 Tbsp baking soda & filtered water.
Preheat oven on 350 degrees Fahrenheit.
Cook soaked chickpeas in an Instant Pot on manual high pressure for 7 minutes to make more digestible, then drain.
Pit dates & soak in boiled water.
In a food processor or high power blender, add cooked chickpeas, extracts, dates, water, & roasted cashews. Blend until smooth.
In a medium bowl, add dough, let cool, then add chocolate chips & incorporate chocolate chips into dough.
Line a baking sheet with parchment paper.
Form dough into tablespoon-sized portions & arrange cookies. Separate each cookie by 1-2 inches.
Bake on 350 degrees Fahrenheit for 35 minutes then enjoy!
Comment down below and add a picture when you try this recipe!
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