Chickpeas are a nutritious and convenient option for endurance athletes looking to fuel their bodies for optimal performance. Whether you're training for a marathon or simply trying to improve your fitness level, incorporating chickpeas into your diet can help support your athletic goals. With their protein, fiber, vitamins, and minerals, chickpeas offer a wide range of benefits that can help you stay strong, energized, and healthy as you push your limits and reach your full potential as an athlete.
Here are some of the key benefits of incorporating chickpeas into your diet as an endurance athlete:
- Rich in protein: Chickpeas are a great source of plant-based protein, which is essential for muscle repair and growth. Protein also helps keep you feeling full and satisfied, making it easier to maintain a healthy weight.
- High in fiber: Fiber is important for digestive health and can help regulate blood sugar levels. Chickpeas are a good source of fiber, which can help keep you feeling energized and focused during long training sessions.
- Packed with vitamins and minerals: Chickpeas are a good source of vitamins and minerals, including iron, magnesium, and zinc. These nutrients are important for energy production, muscle function, and overall health.
- Low in fat: Chickpeas are low in fat, making them a healthy source of energy for endurance athletes. Consuming too much fat can slow down digestion and make it harder to refuel during intense workouts.
- Versatile and easy to incorporate into your diet: Chickpeas can be used in a variety of dishes, including salads, soups, stews, and even baked goods. They can be easily added to meals or snacks for a quick and convenient source of nutrients.
Overall, incorporating chickpeas into a balanced diet can provide endurance athletes with a variety of important nutrients that can support their performance and recovery. From protein and fiber to complex carbohydrates, chickpeas offer a range of benefits that can help athletes reach their full potential.
Roasted Cauliflower Ranch Bowl
Serves 4
Prep 15 mins
Cook 30 mins
Kcal 342
Fats(g) 18
Carbs(g) 33
Protein(g) 12
Fiber(g) 10
What you need:
½ medium cauliflower head, chopped into florets
1 tbsp. olive oil
1 tsp. ground cumin
1 tsp. smoked paprika
salt, to taste
1 red onion, chopped into 8 pieces
8.5 oz. (240g) canned chickpeas
1 tsp. garlic powder
10 almonds
1.4 oz. (40g) arugula
1 cucumber, sliced
½ avocado, sliced
For the ranch dressing:
1 oz. (30g) cashew nuts
2 tbsp. lemon juice
1 tsp. onion powder
pinch of black pepper
1 clove garlic
4 fl oz. (120ml) soy milk
2 tbsp. fresh dill, finely chopped
2 tbsp. fresh parsley, finely chopped
1 tsp. dried chives
1 tsp. maple syrup (optional)
What you need to do:
Preheat the oven to 400°F (200°C).
Place the cauliflower florets onto a baking sheet and toss with ½ tablespoon of olive oil, cumin, smoked paprika and salt until well coated. Place the cauliflower into the hot oven to roast for 30 minutes.
On a separate baking sheet, combine the red onion, chickpeas, remaining ½ tablespoon of olive oil, and garlic powder. Roast in the hot oven for 20 minutes.
Roast the almonds in an oven-safe dish for 10 minutes, then remove from the oven and allow to cool completely before chopping roughly.
Cover the cashew nuts with boiling water and set aside for 10 minutes to soak, then drain off the water.
Now make the dressing by placing the cashews, lemon juice, onion powder, black pepper, garlic and soy milk into a high speed blender and blend until smooth. Stir in dill, parsley, chives, and maple syrup.
In a large bowl, combine the arugula with the roasted cauliflower, red onion, chickpeas, cucumber, avocado and almonds. Drizzle with ranch dressing and mix to combine. Adjust salt to taste and serve.
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