These little roasted chickpeas from 2Armadillos are the gift that keeps on giving – they’re easy to incorporate as a snack, use as breadcrumbs, or add a crunch to a traditional (and traditionally unhealthy) stuffing side dish.  I used them in my whole-wheat bread dressing this year – they added great rosemary and cayenne flavor, a crunch, and a boost of fiber and protein.

It was so good, we didn’t even get a pic of the finished dish!  But you have to admit this is a stellar looking leftover lunch container, aside some satueed sweet potatoes with onion and goat cheese and the perfect amount of turkey.2013-11-27 10.38.13

Don’t forget – the guys are doing a kickstarter campaign to expand and create new flavors.  They’re almost there!  Help them out and receive samples to try – just $15 gets you a pack in each flavor.

Chickpea Stuffing


  • 1 1/2 c 2Armadillos roasted chickpeas (I combined both rosemary and cayenne)
  • 1 loaf 100% whole wheat bread
  • 4 large stalks celery, diced
  • 2 medium onions, diced
  • 1/2 tsp each of dried thyme and basil
  • 4 c broth
  • 2 eggs
  • 2 Tbsp oil

Toast the bread in the oven (or allow to go stale) and cut into cubes.  Saute the onion and celery in oil until tender; add basil and thyme.  Pulverize chickpeas in a blender or food processor.  In a large roasting pan, combine bread cubes, chickpeas, and onions and celery until evenly mixed.  Beat 2 eggs into the broth and pour onto stuffing, stirring and folding until all bread has evenly absorbed the liquid.  Distribute flat in a roasting pan or 9×13 baking dish and bake at 350 for 40 minutes, or until top is crusty and golden while inside remains soft.  Serves 12.

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