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Recipes

Lemony Chickpea Cake
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Ingredients
1 15-ounce can USA chickpeas, drained and rinsed (about 2 cups boiled)
4 tablespoons lemon juice
1⁄4 cup vegetable oil
2 teaspoons grated lemon zest
2 egg yolks
2⁄3 cup all-purpose flour
1 cup sugar
2 teaspoons baking powder
1⁄2 teaspoon salt
2 egg whites
1⁄8 teaspoon cream of tartar
2 tablespoons freshly squeezed lemon juice
Powdered sugar    
Directions
Preheat oven to 350°F. Grease and lightly flour two 8-inch round cake pans.
In a blender or food processor, purée chickpeas with lemon juice, oil and lemon zest. Add egg yolks and blend well. Turn mixture into a large bowl.
In a medium bowl, combine flour, 1⁄2 cup sugar, baking powder, and salt. Mix well. Add to puréed chickpea mixture and mix well.
In another medium bowl, beat egg whites and cream of tartar until foamy. Gradually add remaining 1⁄2 cup sugar in a slow, thin stream, beating until whites form peaks that are stiff but not dry.

Fold beaten egg whites into chickpea purée. Pour batter into the prepared pans and bake 30 to 35 minutes, or until a toothpick inserted into center of cake comes out clean. Cool 10 minutes on a rack, then turn cake out of pans and onto racks. Cool completely.
Dribble one tablespoon lemon juice over each round, and sprinkle tops with powdered sugar.

Nutrition Facts
Serving Size 
Servings Per Container
Amount Per Serving
Calories  343 Calories From Fat 
% Daily Value *
Total Fat  9g
Saturated Fat  3g
Trans Fat   
Cholesterol 
Sodium  378mg
Total Carbohydrate  62g
Dietary Fiber  2g
Sugars 
Protein   
Vitamin A   % • Vitamin C   %
Calcium  % • Iron  %
* Percentage Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
  Calories 2,000 2,2500
Total Fat Less than 65g 80g
   Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300g 375g
   Dietary Fiber   25g 30g
Calories per gram:
      Fat 9   •   Carbohydrate 4   •   Protein 4