Favorite Breastfeeding Foods: Chickpea-Filled Snacks
Chickpeas are high in estrogen and saponins—both are considered Galactagogues and help improve breastmilk production. Aside from that, they’re high in protein, and nutrient dense aiding in post partum digestion, and nutrition.
Cold Chickpea-Cucumber Salad
One of my easiest snacks that I love is a can of chickpeas, a cucumber diced, and a sprinkle of Tony Chachere’s. You could easily use other spice combinations: chili oil, turmeric and paprika, salt and pepper. Whatever your heart fancies. Cucumbers are a great food for hydration—since they’re mostly water. Using chickpeas, and cucumbers as the base for this snack is my jam, then I tweak what I put in when I meal prep for a few days giving me some variety.
I like to add diced red cabbage for extra nutrients, and crunch. You could also do fresh, or roasted red peppers instead, or tomatoes with basil and parsley. This is an easy snack to get creative with and have different variations of in those early post partum days.
Roasted Spicy Chickpeas
Another easily modified recipe that makes it into my week almost every week are spicy roasted chickpeas. An easy one to use in a rice bowl or over a salad, or just by itself in a bowl—I love these little guys. I sprinkle more Tony Chachere’s or some chili oil, toss, and place on a pan and roast for 20-30 minutes at 425 in a preheated oven.
Again, an easily modified recipe, you could do these with just olive oil and salt, or with any spice combination your heart desires. I love to make a few cans of these and top my eggs with them in the morning or throw on a salad or a rice bowl for lunch.
Fried Chickpeas and Kale
One of my favorite morning recipes, I love adding this to a side of fried eggs for a quick fresh breakfast. With a splash of chili oil, and a sprinkle of salt fry some chickpeas on medium heat for about 10 minutes. Add in a hefty handful of kale and mix until the kale is coated in oil. Let fry for another 5-7 minutes and serve with fried eggs and a slice of sourdough toast.
Chickpea Chocolate Mousse
I LOVE a good mousse, especially out of a glass jar in the bath tub with bubbles going. It’s one of my favorite ways to give myself a little luxury. The fact that this recipe includes dates is a huge bonus for me too. I like to add different toppings as well—crushed pumpkin seeds, blueberries, strawberries, what have you. I’m a big fan of using old baby food jars to set these mousses.
1-15 ounce can chickpeas (don’t drain)
about 20 pitted-dates
1 1/4 ounces unsweetened cocoa powder (1/3 cup packed)
1 1/4 teaspoons pure vanilla extract
1/4 teaspoon sea salt*
2 tablespoons unsweetened full fat coconut milk
Add all ingredients to a blender, and bled on the highest speed until velvet smooth, and warm to the touch. This usually takes about four minutes. You’ll add the milk slowly by the teaspoon to get to the desired consistency.
Get out those used baby food jars or small mason jars and add the mousse to the jars. Place in the fridge for at least 3 hours, if not overnight.
Add toppings—think crushed nuts and seeds or fresh berries— and serve.
Chickpea Chocolate Chip Cookies
One of my favorite things postpartum is a sweet treat. We’re hardwired to crave sweets postpartum and having something that we can snack on and not feel guilty about is key. With the dark chocolate chips and peanut butter, this is a great option as a late night snack—the two ingredients contain magnesium and tryptophan ensuring a good nights rest.
1 can chickpeas, drained and rinsed
1/3 cup salted natural nut butter
2 tablespoons honey, maple syrup, or 6 dates
1/3 cup oats
1 tablespoon full fat coconut milk or oat milk
3/4 cup dark chocolate chips
Optional: 1/4 Cup dried cranberries, dried blueberries, or minced dates…
Preheat oven to 325 F.
Set aside chocolate chips (and dried fruit if using), and blend the remaining ingredients in a blender or food processor until batter is smooth. If the batter seems dry, add a splash of oatmilk or full fat coconut milk.
Transfer batter into a mixing bowl and fold in chocolate chips, and dried fruit if using.
Scoop out dough to form small balls about a half inch thick. Each ball should be about 2 Tbsp of dough.
Bake until golden brown or 15-20 min.
