In a quest to eat healthier, one of my goals for the year has been to eat more beans and legumes. They’re filling, nutritious, and inexpensive. But sometimes, they can be a little boring, which makes them hard to eat. At least for me. Especially now that soup and stew season is starting to wind down.

So I have been trying to come up with new and exciting ways to eat them, and this recipe has become one of my favorites. It’s full of flavor from a couple different seasoning blends, has a salty cheese, lots of lemon, and comes together in a glorious bath of Ava Jane’s Kitchen Avocado Oil.

This is a simple recipe and doesn’t take a long time. It takes a mundane can of chickpeas and turns them into a velvety, tender side dish that is great alongside a grilled chicken breast or steak.

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