Health & Fit These easy, protein-packed chickpea meatballs work in *so* many different meals
How Big-Batch Cooking Will Help You Make Dinner (and Breakfast) (and Lunch) With Your Ingredient Stash
You might have more groceries in your house than ever before. Here's how to make the best use of everything you've got.This recipe makes a whopping 75 meatballs. If you don't have 3 pounds of ground beef and a pound of Italian sausage on hand, though, you can adjust for what you do have. Scale down the ingredients if you need to, or swap out the 4 pounds of meat for whatever is in your kitchen: ground lamb, turkey, pork, or chicken. If you're leaving out the sausage, toss in a few spices (a little crushed red pepper, oregano, garlic powder, or whatever else you like).
Pantry staples are key for healthy cooking during the pandemic, but turning to the same foods over and over again can definitely lead to meal fatigue. (Rice and beans again, great!) Throughout May as part of Well+Good's Prep School meal prep series, we asked healthy eating experts to share ways to cook with pantry staples you definitely haven't thought of yet. This week, we're serving up easy recipes with chickpeas as the starring ingredient.
One of's goals as a registered dietitian is to prove that eating healthy doesn't have to be time-consuming or cost a lot of money. (And also that no food is entirely off limits.) As a meal-prep master (she's even , BTW), pantry staples have long been key parts of her regular cooking routine, including a particular Well+Good favorite: .
53 Big-Batch Recipes for Easy Meal Prep
From beef stew and chicken cutlets to cookies and rolls, these recipes deliver plenty of leftovers for the days, weeks, and months to come. Soups and Stews © Provided by Food & Wine © John Kernick It’s always helpful to have a big pot of soup in the fridge, and better yet, a few quarts in the freezer. Dan Kluger’s vegetarian farro and white bean soup makes 18—yes, 18—servings, so you’ll definitely want to keep some frozen in quart containers. You can also freeze the herb oil in portions in an ice cube tray, if you’d like.
By now, you're probably an old hat at mastering easy recipes with chickpeas. You've likely tried chickpea pasta, and if you're super in-the-know, maybe even chickpea cookie dough or ice cream (which, surprisingly, doesn't taste like hummus), but chances are you haven't tried them as meatballs.
Seiden likes making a batch of high-protein chickpea meatballs on Sundays, then incorporating them into her lunches and dinners throughout the week. If you're having trouble finding beef or chicken right now, these balls are going to be your new best friend.
Keep reading for everything you need for a week's worth of easy recipes with chickpeas (starring Seiden's chickpea balls)
Ingredients to buy for the week
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While there are tons of slow cooker recipes all over the internet, not all of them deliver everything you want. They may be complicated, or you can't make a vegetarian version, you know your kids will hate it, or it's not healthy enough. This is one recipe that you can feel good about feeding the whole family, honest.It's no surprise slow cookers are ubiquitous since home chefs can use them to make everything from whole chickens to cheesecake. But finding a recipe that fires on all cylinders — an easy to prep meal, a crowd-pleaser kids will eat, a dish that's both healthy and hearty — isn't so easy. Fortunately, we've found one dish that delivers. — Slow Cooker Taco Soup.
- 1-2 bunches leafy greens of choice
- 1 pint cherry tomatoes
- 1 cucumber
- 1 lemon
- 1 avocado
- 1 zucchini (or 1 package frozen zucchini noodles)
Eggs and dairy
- 1/2 dozen eggs
- 1 package mozzarella pearls
Spices and condiments
- 1 jar
- 1 jar
- 1 package
- 1 package
- (enough for 1/4 cup)
What you'll need for the pantry/fridge
The one recipe to cook on Sunday:
Mediterranean chickpea meatballs
Meal prep tip: These chickpea meatballs only take six ingredients to make; it's truly a simple recipe. The below recipe makes enough for 20 balls, enough for you have for dinner on Sunday as well as for dinner the rest of the week. For Sunday dinner, use four of the chickpea meatballs and a serving of quinoa to make a quick-and-easy soup, adding them both to two cups of vegetable broth, all heated up on the stove together.
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Yields 20 meatballs
Ingredients For the meatballs:
For the meatballs:1.5 , drained
4 whole eggs
1. Preheat the oven to 350°F degrees.
2. Combine all ingredients for the meatballs in a food processor. Blend until mixture is well mixed and mostly smooth.
3. Using a small cookie dough scoop or spoon gather a large tablespoon amount in your hands and roll into a ball. Repeat to make about 20 meatballs.
4. Heat a large skillet over medium heat and add a drizzle of olive oil. Add a few chickpea meatballs at a time and cook for about three to four minutes, turning to brown on all sides, until golden.
5. Remove the meatballs from the skillet and place on a lined baking sheet. Finish baking all meatballs in the oven for about seven minutes.
6. When the meatballs are almost done, heat two cups of vegetable broth on the stove. This will serve as a soup base for your dinner on Sunday. Once it's warm and the meatballs are ready, pour the broth and a serving of meatballs into a bowl, with a serving of cooked quinoa. Store the remaining chickpeas in an air-tight container in the fridge.
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Other foods to meal prep ahead of time:
Quinoa: Cook one cup of quinoa, following package directions, to use in your dinners on Sunday and Monday nights. Feel free to prepare more if you want to incorporate it into your lunches throughout the week as well. Store in an air-tight container in the fridge for up to one week.
Here are the remaining easy recipes with chickpeas to enjoy all week
Monday dinner: Mediterranean nourish bowl
Leftovers: 3 chickpea meatballs, 1/2 cup cooked quinoa
New ingredients: 2 cups chopped leafy greens, 1/4 cup halved cherry tomatoes, 1/4 cup sliced cucumbers, 1 Tbsp, squeeze of lemon juice
For a Mediterranean-inspired meal, add a serving of your leftover chickpea meatballs to a bowl of leafy greens, mixed with the quinoa you made yesterday. (You can either heat up the quinoa and balls in the microwave or eat as-is.) Then, add the cherry tomatoes and cucumber. Add a spoonful of creamy tahini and then the lemon juice, which will brighten up the whole flavor profile. In less than five minutes, dinner is served.
tuesday dinner: chickpea meatball parm
Leftovers: 4 chickpea meatballs
New ingredients: 1, 1/4 cup , 1/4 cup mozzarella pearls, 1 cup leafy greens
Slathered in marinara sauce and mozzarella cheese, the balls are perfect for making a plant-based twist on the classic Italian sandwich. Toast a brioche bun, then put the balls on, sandwich style. Spoon on some marinara sauce and finish by adding the mozzarella pearls. Slide it in a toaster oven or under the broiler for a few minutes until the cheese is melted. Serve with a side of leafy greens and enjoy.
This black bean burger recipe has a secret ingredient
If you're a vegetarian who's used to eating grilled veggies and side salads at summer cookouts, your time has come. This black bean burger recipe will show even the biggest meat fanatics that vegetarian meals are among the best-ever grilling recipes. The Most Common Grilling Questions in Every State These black bean burgers have a secret ingredient that will give your favorite hot sauce a run for its money: ground chipotle powder. It gives the burger a nice kick without overpowering the other flavors. To make the patties you should start by draining the black beans without rinsing them.
wednesday dinner: Chickpea Meatball Mezze Meal
Leftovers: 4 chickpea meatballs
New ingredients: 1/2 cup, 1/4 cup , 3/4 of a cucumber, sliced, 1/4 cup mozzarella pearls, 1 piece of cut into triangles
According to Seiden, mezze is a popular Middle Eastern dish that's essentially a plate of small appetizers or snacks, but they work just as well for a meal too. Build your plate by starting with a few chickpea meatballs, add some kalamata olives, a handful of roasted almonds, cucumber slices, mozzarella pearls, and pita triangles.
Thursday dinner: Pesto Zucchini Noodles with Chickpea Meatballs
Leftovers: 4 chickpea meatballs
New ingredients: 2 cups zucchini noodles, 2 Tbsp olive oil, 1/4 cup, 1/4 cup mozzarella pearls
Sometimes, there's nothing more comforting than a big bowl of spaghetti and meatballs. Rather than a flour-based pasta, use zucchini noodles (either homemade or pre-made) to up the veggie content in your meal. Seiden points out that the chickpeas will still provide you with carbohydrates and plenty of filling protein.by tossing them in boiling hot water for 20 seconds, then remove and place in an ice bath. This will soften the zoodles without causing them to become soggy. Remove the zoodles from the ice water, then top them with jarred pesto, reheated chickpea meatballs, and a little mozzarella cheese.
Friday dinner: breakfast-for-dinner patties and eggs
Leftovers: 2 chickpea meatballs
New ingredients: 2 eggs, 1/4 cup sliced cherry tomatoes, 1 sliced avocado, olive oil
Because breakfast-for-dinner meals don't happen very often, they always feel like a treat—and they're so easy to put together. Lightly flatten the chickpea meatballs into patties that resemble breakfast sausage patties and reheat in a skillet on the stove. It should only take about six minutes (three minutes per side). When they're done, use the same skillet to cook two eggs your favorite way. Plate the patties and eggs together, adding the sliced avocado and cherry tomatoes. Drizzle the eggs, tomatoes, and avocado with olive oil.
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