Day 10: Let's Talk About Chicks Man

If you watch Talk Soup with Joel McHale then you get my reference, if not, don’t worry, you don’t have to watch Talk Soup to get that chickpeas, also known as garbonzo beans, are loaded with fiber, protein and nutrients. The chickpea has a bumpy surface that resembles a bird’s beak (which is how they got their name), but don’t let that deter you, they are delicious. Chickpeas can lower your risk of coronary heart disease, reduce your risk of colon cancer and lower cholesterol. This little bean contains calcium, magnesium, folate, potassium and selenium. 

Chickpeas have a whopping 12.5 grams of fiber per cup, which is the second highest fiber content of any bean/legume (coming in second only to lentils with 16 grams.) Fiber is absolutely the number one supplement for weight loss. Read more about the benefits of fiber on my previous post. If you’ve ever had hummus then you have had chickpeas. Hummus is prevalent in Mediterranean dishes and is delicious as a dip with carrots or pita bread and is also a great sandwich spread. The Fresh Market makes the best hummus that is absolutely addictive. The best dish I’ve had with hummus was actually at Disney World in Epcot at their Moroccan restaurant, Tangerine Cafe. They spread thin layer of hummus over a slice of pita bread and top with Moroccan spiced chicken. This simple dish is delicious and easy to make at home. 

Hummus makes a great high protein/ high fiber snack that is low calories. I love to have hummus with carrots as an afternoon snack and it really keeps my hunger at bay until dinner. I decided that I would actually make my own hummus for this experiment and to see if I could make mine taste as good as The Fresh Market brand.  

The recipe was super easy, simply combining tahini (sesame seed paste), chickpeas, lemon juice and olive oil. Here is my recipe, try it out and let me know what you think. 


  • 1 can chickpeas
  • 1/3 cup tahini
  • 1/4 cup lemon juice
  • 2 Tbsp olive oil


  • Put all ingredients in a food processor and pulse until blended. Add more lemon juice as needed to get to desired consistency.

Do you have a chickpea recipe that you love? Please share! 

5 thoughts on “Day 10: Let's Talk About Chicks Man

  1. I love chick peas and hummus! I don’t have a “Fresh Market” near me, but I’ve tried lots of other brands and have never had any I didn’t like. Also love chick peas on salads or in soups, or sauteed in a bit of olive oil with some fresh garlic and salt and pepper, yum! As for hummus recipes, I use one similar to yours, but I do have an interesting recipe from Ellie Krieger that I like to make for Edamame “Hummus”. It’s a nice change of pace from regular hummus.

    2 cups frozen, shelled edamame, cooked according to package directions
    1 cup silken tofu, drained
    1/2 tsp salt plus more to taste
    pinch of white pepper plus more to taste
    1 1/2 tsp ground cumin, plus more for garnish
    3 cloves garlic, minced (about 1 tablespoon)
    1/4 cup olive oil
    1/3 cup fresh lemon juice plus more to taste
    Pita Chips

    Set 1 tablespoon of the edamame aside for garnish. Place the rest, along with the tofu, salt, pepper, cumin, garlic, oil, and lemon juice, in a food processor and process until very smooth, about 2 min. Taste and adjust the seasoning with more salt, pepper and lemon juice, if desired. At this point you can refrigerate the hummus in an airtight container for up to 3 days. Transfer the hummus to a serving bowl and garnish with the reserved edamame and a sprinkle of cumin. Serve with pita chips.

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