Chickpeas and garbanzos are the same thing.  These are delicious chicken cutlets that are breaded in garbanzo flour and Parmesan cheese, thus they are gluten-free.  They are light and delicious and can be paired with many things.  This recipe is for 2 people.  If you are only one, make this recipe and save the leftover cutlet for your lunch the next day.
 
2 organic chicken cutlets, rinsed and patted dry
1/2 cup plus 4 tablespoons garbanzo flour, divided*
2 tablespoons mixed dried Italian herbs (Spike Seasoning 5 herb is best), divided 
Salt and Pepper 
1 egg
3 tablespoons finely grated Parmesan cheese (Locatelli Romano & Pecorino are good substitutes)
1/4 cup high heat cooking oil (sunflower seed or grapeseed)
 
Sprinkle the 4 tablespoons garbanzo flour, 1 tablespoon of the dried herbs, and a heavy pinch of salt and pepper over 1 large dinner plate.  
Beat the egg in a shallow bowl and set to the side. 
Combine the remaining 1/2 cup garbanzo flour, 1 tablespoon of dried herbs, another pinch of salt and pepper, and the 3 tablespoons cheese in a separate shallow bowl.  
Pass each cutlet through this 3 step process: 

1. Turn over in the seasoned flour, and dust off excess. 
2. Dip into the egg, and let excess drip off. 
3. Fully coat in the garbanzo/cheese mixture.  You might have to do them one at a time, depending on how much room you have in the bowls.  You can leave the cutlets in this mixture while the oil heats up.  

It is important that at each stage you remove excess, so as to not create large floury clumps on your chicken.  
Heat up the oil in a saute pan until almost smoking.  Slide the cutlets into the hot oil and let them gain color on one side, before flipping over and cooking through on the other side (about 3-5 minutes on each side, depending on thickness of cutlet).  Remove from the pan and place on a plate lined with paper towel to absorb excess oil.  
Serve with a wedge of lemon alongside our Celery Root Chickpea Dip or Lebanese Hummus.  
Slice up left overs in strips to top a Caesar Salad.  
 
Serves 2.   * You can find garbanzo flour in health food stores, and in the organic section of conventional supermarkets.   

This is a very healthy vegetarian dish full of Mediterranean flavor. Freekeh is wheat that has been harvested while still very young, and thus is very high in protein, vitamins, and minerals. It has a slightly smoky flavor due to the way the wheat is processed after harvest, so it pairs well with mellow flavors, such as beans and chicken. This recipe calls for cooking the beans from scratch, but you can also use canned garbanzos for a faster version.

For the Garbanzos:

½ cup dried garbanzo beans, soaked at least 4 hours

1 bay leaf

1 clove garlic

1 sprig thyme

a few black peppercorns

For the Pilaf:

2 tablespoons extra virgin olive oil

¼ cup yellow onion, small dice

¼ cup carrot, peeled, small dice

¼ cup fennel, small dice

2 cloves garlic, crushed

pinch of cinnamon

½ teaspoon ground coriander

¼ teaspoon ground cumin

1 cup freekeh, rinsed and soaked for 30 minutes

2 cups vegetable broth

Short Sauce:

1 ½ cups fresh cilantro, rinsed and roughly chopped

1 cup parsley, rinsed and roughly chopped

1 sprig mint, leaves roughly chopped

½ cup pinenuts, lightly toasted

1/3 cup extra virgin olive oil

1 teaspoon lemon zest

Juice of 1 lemon

Salt to taste (about ¼ teaspoon)

For the Garbanzos:

Drain the garbanzos of their soaking liquid.
Place in a medium sized pot and cover with about 3 cups fresh water. Add the rest of the ingredients (you can place them in a bouquet garni bag if you want) and bring the water up to a boil. Simmer until the garbanzos are cooked through. Drain, remove the aromatics, and set aside.

To Prepare the Pilaf:
Heat up the olive oil in a medium sized pot. Sweat the onion, carrot, fennel, and garlic until the onion and fennel appear translucent. Add the spices and a pinch of salt, and stir for another minute or two. Drain the freekeh of its soaking liquid and add it to the pot. Stir everything together so that the freekeh is well integrated, and cook for about 2 minutes, stirring gently. Pour over the broth and bring to a simmer. Cover the pot and let cook for 30 minutes. Add the garbanzos and continue to cook for another 5-10 minutes, or until the liquid has been absorbed and the wheat is cooked through. Keep in mind that these are wheat berries, so they will have a slightly chewy texture and will not be completely soft.

Make the short sauce by blending all of the ingredients together until coarsely chopped, you do not want a smooth puree. Spoon a bit of the sauce into the pot and stir to combine. Serve while warm.

Serves 4. 

This chilli is very easy to make, as it uses leftover turkey and canned cannellini beans.  The strong pungency of white pepper is enough to flavor this whole chilli and give it heat.  The whole preparation takes no more than 20 minutes, and can be enjoyed for a few days. 

2 tablespoons olive oil

1 clove garlic

¼ cup sweet onion, medium dice

¼ cup carrots, medium dice

¼ cup celery, medium dice

1 teaspoon ground white pepper, divided

2 cans cannelini beans, drained and rinsed

2 cups veggie or chicken broth

1 bay leaf

¼ cup elbow pasta or small macaroni

1 ½ cups leftover turkey meat, shredded

½ cup shredded cheese, like manchego or cheddar

Heat the olive oil in a medium sized pan. Add the onion and garlic, followed by the carrots, onion, and celery. Cook on medium heat, stirring the veggies so they don’t brown, until they are softened. Add ½ teaspoon of the white pepper and cook for another minute or two, stirring. Add the beans and the broth and bring to a simmer with the bay leaf. Add the pasta and cook slightly covered for about 10 minutes, or until the pasta is al dente. Add the meat and cook just long enough for it to heat through, and season with the remaining white pepper.

Serves 4 people.

This salad is super healthy and nutritious. Not only is it vegetarian/vegan, but it is also gluten-free and high fiber. You will love the combination of sweet husk cherries (also known as Cape Gooseberries) with the slightly sour tomatillos. Cilantro and jalapeno round this out, and the black beans keep it grounded and substantial. The colors are amazing, and you will feel so good about eating it! Eat it with Ezekiel sprouted tortillas.

4 tomatillos, husked
1 can black beans, rinsed and drained
½ cup cape gooseberries, husked and halved
1 ear of corn, husked
¼ jalapeño pepper, sliced thinly
¼ red onion, medium dice
¼ cup packed cilantro, rinsed and roughly chopped
2 tablespoon olive oil
2 tablespoon apple cider vinegar
Salt and pepper

Bring a small pot of water to a boil. Boil the tomatillos for about 10 minutes and drain.
Slice 2 of the tomatillos into thin wedges, about 6 pieces each.
Set the onion in a small bowl covered with water for about 10 minutes and drain.
Slice the corn kernels off the cob and then reverse the blade of the knife to get out the milk.
In a medium bowl toss together the black beans, cape gooseberries, corn kernels and juice, jalapeño, and red onion.
Quarter the remaining 2 tomatillos and blend with the olive oil, vinegar, and salt and pepper. Add the cilantro and keep blending.
Pour the tomatillo sauce over the rest of the ingredients and toss.
Serve with sprouted corn tortillas.
Serves 4.