Ingredients
A quick, hearty, protein-packed dish. This dish not only gives you a nutritious meal, but with the addition of a garden herb vinaigrette, your taste buds will thank you. As an alternative to one 29 wt oz can of chickpeas or garbanzo beans, 2 smaller cans may be used. Low sodium chickpeas or garbanzo beans may also be used.
Directions
Wash the celery with a vegetable washing solution. We used one part vinegar and one part water. Chop the celery, and drain the liquid from the can of chickpeas.
- We used one 29 wt oz can of Goya Chickpeas Garbanzos Prime Premium.
Coat the bottom of a medium saute pan with olive oil, and add 1 1/3 tbsp of chopped garlic.
- We used Filippo Berio Organic Extra Virgin Olive Oil (USDA Organic), and Giant’s Chopped Garlic in Water.
Add the chopped celery to the pan and stir occasionally over medium heat until translucent.
Add the chickpeas to the pan, and sprinkle about 1 tsp of Italian seasoning. Continue cooking for 10 minutes.
Serve with a side of plain Greek yogurt (Optional: add a side of plain yogurt of your choice).
- We used Plain Greek Whole Milk Yogurt (Gluten Free).
Tip: Add an herbed vinaigrette on top of the yogurt, chickpeas, and celery before eating to give it an extra tasty flavor.
- We used Wishbone Garden Herb Vinaigrette Dressing Made with an Avocado Oil Blend (non-GMO).
Nutrition Facts
Calories
NA
* The % Daily Value tells you how much of a nutrient in a serving of food contributes to a daily diet. The information shown is only an estimate; it should not be considered a substitute for a professional nutritionist’s advice.