Name: Chickpea Mushroom Protein Mixture
Total time: 10 min
Yield: 6 servings
Ingredients: 1/2 cup walnuts; 2.5 oz mushrooms; 2 cloves garlic; 30 oz chickpeas, drained; 1 tsp garlic powder; 1 tsp onion powder; 2 1/2 tsp chili powder blend; 2 tsp paprika; 3/4 tsp salt; 1 tbsp tomato paste; 1/2 tsp lime, zest; 1 1/2 tsp oil; 1 1/2 tbsp nutritional yeast; 1 tbsp hemp seeds; 2 tbsp fresh herbs, cilantro or parsley

Estimate, per serving

Cal: 349
Protein: 17g
Carbs: 44g
Fat: 13g
Sodium: 336mg
Fiber: 13g

Ingredients

walnuts: 2/3 cup
mushrooms: 3 1/3 oz
garlic: 3 cloves
chickpeasdrained: 40 oz
garlic powder: 1 1/3 tsp
onion powder: 1 1/3 tsp
chili powder blend: 3 1/3 tsp
paprika: 2 2/3 tsp
salt: 1 tsp
tomato paste: 1 1/3 tbsp
limezest: 2/3 tsp
oil: 2 tsp
nutritional yeast: 2 tbsp
hemp seeds: 1 1/3 tbsp
fresh herbscilantro or parsley: 2 2/3 tbsp

Method

01Add walnuts, mushrooms, and garlic to food processor. Process until coarsely chopped.
02Add chickpeas, garlic powder, onion powder, chili powder, paprika, salt, tomato paste, lime zest, oil, nutritional yeast, hemp seeds, and fresh herbs. Process until most chickpeas are broken down and mixture is evenly combined, leaving some texture.
03If processor is not picking up everything, use spatula to move mixture around and process again. If too dry, add splash of oil or water.
04Remove from processor. Refrigerate up to 3 days or freeze in ice cube tray or portions up to 3 months.

Fits

Vegan
Vegetarian
Pescatarian
Gluten-free
Dairy-free
Egg-free
Soy-free