Roasted Vegetables + Chickpeas with Lemon-Cannellini Sauce

This recipe is adapted from one of the very first vegan meals I used to make on a regular basis when starting my new lifestyle. This was before I started blogging and then was off trying everything else I could. Nice to come back to this recipe once again. I have only slightly changed it from the original by adding chickpeas for boost of protein and texture, as well as mixing up the veggies a bit. The original recipe can be found here on One Green Planet by its author Robin Robertson. I love this recipe because of the versatility and ease. The vegetables can be pretty much anything you like. Use red or Yukon gold potatoes in place the sweet potato, just be sure to use about 2 cups worth. You can add, or sub in, butternut squash, pumpkin or any other winter squash you might like. You may like to add earthiness by using cubed beets. Try cauliflower florets in place of broccoli. Really anything goes here. As for the sauce, I find it's not something to write home about on its own but that changes once added like gravy to the top of your vegetables and grain, all the flavors come together and you'll be in comfort food heaven! This recipe is easy to pull together and makes for a great hearty meal in these cooler months. It's full of protein and fiber, is low in fat and has plenty of essential nutrients needed to maintain a healthy plant based diet! 

Clean, vibrant, healthy and satisfying!

By all means load your plate with two to three times the vegetables you see here. Enjoy freely!

Roasted Vegetables + Chickpeas with Lemon-Cannellini Sauce

Ingredients (serves 4-6)

• 1 large sweet potato, cut into 1 inch cubes
• 2 cups broccoli florets
• 2 large carrots, sliced
• 2 cups brussels sprouts, halved lengthwise
• 1 onion, sliced (use your favorite onion or what you have on hand)
• 1 can (15 oz.) garbanzo beans (chickpeas), drained  and rinsed
• 1 tablespoon olive oil
• mineral salt & fresh cracked pepper or lemon-pepper, to taste
• 2 -3 cups cooked quinoa or grain of choice (about 1/2 cup per person)

Sauce

• 2 cans (15 oz.) cannellini beans, drained and rinsed
• 1/4 cup nutritional yeast
• 1 teaspoon garlic powder
• 3/4 - 1 cup vegetable broth (start low and add as needed)
• juice of 1 good size lemon
• generous pinch of red pepper flakes
• mineral salt, to taste
• 1 tablespoon fresh chopped basil, thyme, parsley, chives, sage, tarragon 

Preheat oven to 425 degrees F.

Line roasting pan/baking dish with silpat, parchment paper or grease lightly with neutral oil. Add vegetables to roasting pan and toss to coat with olive oil. Arrange vegetables in a single layer (as much as possible), sprinkle with salt and pepper to taste. Roast vegetables until tender and lightly browned, about 45 minutes, mixing once halfway through.

Start your grain of choice while vegetables are cooking. Quinoa will take about 30 minutes.

Prepare your sauce by placing all the ingredients into your food processor/blender, except for the herbs, and process until smooth. Add extra broth as needed to thin. Add in herbs and pulse once or twice. Place sauce in a small saucepan and heat over low heat, uncovered, until warm, stirring occasionally.

Serve vegetables over grain of choice with a nice helping of sauce over top. Serve warm.

Serves 4 generously.

Store leftovers in refrigerator for up to a week. Leftovers are just as delicious!

Enjoy!

Pan Bagnat (White Bean Niçoise Salad Sandwich)

This recipe was inspired by a recent post on BuzzFeed for 27 Awesome Easy Lunches To Bring To Work. I'm thrilled to have been included in the roundup with the Mashed Chickpea Salad Sandwich! There is also a few other great vegan options as well so be sure to take a look. In it I saw a Pan Bagnat from Food 52 and had to recreate it for us plant powered lovers. I love Food 52, and have always been inspired by the simplicity and beauty of their photography. And of course the recipes are great too! I have a few in my collection that were inspired from there like this Mushroom Bourguignon and these Gluten Free Banana Flap Jacks. It's a great community if you haven't heard of it yet! In fact, they have a vegan column called The New Veganism with Gena Hamshaw of Choosing Raw as the recipe creator. Be sure to take a look and be inspired by both the recipes and photography!

The pan bagnat (meaning 'bathed bread') is a classic specialty sandwich served in and around the region of Nice, France. It's a sandwich version of the salade niçoise which is a combination of tuna, anchovies and/or sliced hard boiled egg mixed with raw vegetables like red bell pepper, green beans, radishes, olives and onion. You will also find there to be olive oil and possibly vinegar, salt and pepper. Here we'll be using a few of these traditional ingredients but veganizing this classic using white beans as our protein. And I can guarantee you this is just as delicious if not better than the traditional version! Not only does the salad make for a great sandwich filler but it would be just as good on a bed of leafy greens as well. This recipe may give you leftovers, and that's a good thing because it only gets better in the next day. One day make a sandwich for work, home or a picnic and the next top it on some leafy greens or just eat as is. It's pretty amazing on its own!

I love the saltiness from the olives here, you can add a tablespoon of capers if you like. The fresh bell pepper and blanched green beans add a nice crunch and sweetness while the onion and artichokes add another layer of flavor. Tie the vegetables together with the white beans, dressing made of olive oil, lemon and mustard, add a good sprinkling of mineral salt & plenty of cracked pepper and this salad will be another favorite to come back to time and time again!

To create the traditional pan bagnet you'll first want to hollow out the insides of your bread. I left the top on this alone but from now on will hollow it out as well. It gives more room for your salad, helping to hold it together better while using less bread at the same time which is great too. Brush the insides of the bread with olive oil. Layer your bottom half with the salad. Since we're going to press the sandwich you can pile it on pretty good making a very hearty sandwich. Add your tomatoes across the top. Then layer basil, top with mineral salt & cracked pepper and remaining slice.

Wrap your sandwich tightly in saran wrap, fold ends under and press with a few heavy books or pots. This is an important part or your sandwich will be very messy and fall all over. Trust me, I know this from first hand experience. Plus, this helps the bread soak up the moisture of the salad dressing making for 'bathing the bread'. So be sure to press your sandwich, even if just for an hour, it will make all the difference...although overnight is even better. This makes a perfect grab and go sandwich for lunches and picnics, once pressed it's ready to go!

 Pan Bagnat (White Bean Niçoise Salad Sandwich) 

Ingredients 

• 1 can (15 oz.) cannellini or chickpeas (garbanzo beans), drained and rinsed well or 1 1/2 cups cooked white beans
• 1/2 red bell pepper, thinly sliced
• 1/4 cup blanched French green beans, cut into half or thirds
• 1 jar artichoke hearts in water, drained and chopped
• 1/2 red onion, diced
• 3/4 cup kalamata olives, pitted and sliced
• 2 tablespoons parsley, finely chopped
• 1 -2 greek pepperoncinis, diced (optional, not a traditional ingredient)
• mineral salt & fresh cracked pepper, to taste

Dressing

• 2 - 3 tablespoons extra virgin olive oil
• juice of 1 large lemon (about 2 tablespoons)
• 1 heaping teaspoon Dijon mustard

To assemble

• 1 French baguette, ciabatta loaf, Pain de campagne, boule or artisan loaf of choice (even good sized rolls would be great)
• extra virgin olive oil, to brush
• 8 - 10 basil leaves
• 1 medium tomato, thinly sliced
• mineral salt & cracked pepper

Cut bread in half lengthwise. Remove some of the insides of each half making a trough for the filling (this will help keep the filling inside the sandwich when eating). Brush both halves with extra virgin olive oil.

In a small bowl, mix the dressing ingredients together until dijon has emulsified. Set aside to let the flavors develop.

In a medium/large mixing bowl, add beans and roughly mash leaving about 2/3 whole beans. Add in dressing to the beans and mix well. Add in the bell pepper, green beans, artichokes, red onion, olives, parsley, optional pepperoncini and salt & pepper. Mix to combine.

Layer your bottom half of bread with a good serving of the mixed salad. Add tomatoes across the top, then top with basil leaves and salt & pepper. Top with other slice of bread. (You can also vice versa this layer order starting with the basil and tomato on the bottom and salad on top.)

Wrap sandwich tightly in saran wrap and press with a few heavy books/pots for at least an hour to overnight. If overnight, be sure to press in the refrigerator.

When ready to serve, slice in half or make as many slices as you like. Serve chilled or at room temperature.

Store any leftover salad mixture covered in the refrigerator for up to 5 days. 

Notes:

The cannellini beans have more protein and fiber than chickpeas so if that is a priority use them. Otherwise use your preferred white bean.

Try adding a splash of red or white wine vinegar to the dressing if you like.

As with all my recipes, add/subtract ingredients to your liking. Try adding a tablespoon or so of capers. I've had someone sub in asparagus for the green beans. Add sliced radishes along the top.

I edited this recipe on 11/10/13 at 12:15pm so it wouldn't make so much leftovers. The old recipe called for 2 cans white beans, 1 red bell pepper, 1/2 cup French green beans, 1 cup kalamata olives and 4 tablespoons olive oil. The old recipe was delicious, it just made a bit too much but of course feel free to use the old version instead so you'll have plenty of leftovers!

Enjoy!

Cranberry Walnut Chickpea Salad Sandwich

Chickpeas are just about the most versatile bean I've ever come across. They pair well with so many flavors making them the ultimate bean in my book. No wonder they are loved by so many! They may not have as much protein or fiber as black beans and cannellini beans, but chickpeas come in close enough with 15 grams of protein and 12 grams of fiber per 1 cup. They are a nutrient dense food with good carbohydrates the body needs and are low in fat with only 4 grams of fat per 1 cup. And the other beans are not nearly as versatile as the chickpea. You can make savory chickpea pancakes with the flour, add them to ratatouille, stews, salads, make hummus, falafels, roast them as a snack and the list goes on and on. They are the greatest bean ever and I can't wait to put them into new recipes here in the future. I have lots of ideas for these little guys!

And we'll start by adding this super awesome Cranberry Walnut Chickpea Salad Sandwich to the collection. If you didn't already know, chickpeas make for great sandwich fillers too!

You may already be familiar with my 'Chickpea of the Sea' Salad and my other classic Mashed Chickpea Salad. This one is just as delicious but with a sweet flair that I just know you'll fall in love with! I assure you that this will hit the spot and satisfy your craving for a chunky, sweet, peppery, crunchy style sandwich. Full of texture and flavor this has become my new favorite. It's a hearty salad that will comfort you and leave you feeling completely satisfied. This can be served as a traditional or open faced sandwich. Or simply serve on a bed of lettuce and skip the bread. You may even find that you love the salad all by itself without any accompaniment! I can easily eat this straight from the bowl all day long. :)

Slice your celery, feel free to add in some celery leaves if you can. For the scallions, when slicing use both the green and white parts. Roughly chop your walnuts. When buying cranberries, use organic whenever possible (I like the ones from Trader Joe's, they're so brightly colored too!). You can also use fresh chopped cranberries!

Roughly mash your chickpeas. I decided to double this batch using 3 cups of chickpeas instead of 1 1/2 so you'll have plenty of leftovers. And you'll be glad you have them! Add in the remaining ingredients and mix. About as simple as it gets, which is why I love chickpea salads!

There you have it...serve on your favorite bread. I have it paired here with a fruit, nut and seed loaf.

Cranberry Walnut Chickpea Salad Sandwich

Ingredients

• 3 cups cooked or 2 cans (15oz) garbanzo beans (chickpeas), drained and rinsed
• 1 cup celery, diced 
• 1/2 cup organic dried cranberries (chopped fresh would be great too)
• 1/2 cup walnuts or pecans, roughly chopped
• 1/2 cup scallions (green onions), thinly sliced, white & green parts
• mineral salt & freshly ground pepper, to taste (I used about 1/2 teaspoon each)

Dressing

• 6 tablespoons (1/3 cup) tahini or vegan mayo
• 4 tablespoons (1/4 cup) champagne, white wine or cider vinegar (I used Orange Muscat Champagne Vinegar)
• 2 tablespoons water (only needed if using tahini)
• 2 teaspoons pure maple syrup

To serve

• leafy lettuce of choice
• bread of choice

Start by mixing your dressing. In a small bowl combine tahini/mayo, vinegar, water and maple syrup. Set aside so the flavors come together. This can be made a day or two ahead and stored in the refrigerator until ready to use. Add a tad more water, or vinegar if you're a vinegar lover, to thin out dressing as desired. If using vegan mayo, you may like to add 2 more tablespoons.

In a medium to large bowl, add your garbanzo beans and roughly mash with a strong fork or potato masher. Add in celery, cranberries, nuts, scallions, salt, pepper and dressing, mix well. Serve at room temp or let chill in the refrigerator for an hour before serving.

Serve on your favorite bread as a closed or open faced sandwich, or on a bed of leafy greens. You may even opt to simply enjoy the salad as is.

Serves 6 - 8.

Notes:

Add extra of anything you like, and vice versa, if you're not keen on an ingredient use less or omit! One particular ingredient may be the vinegar. I'm not much of a vinegar fan but I loved the orange muscat champagne vinegar and found I used quite a bit and loved it!

Change up the walnuts, using pecans, almonds, sunflower seeds, etc. If using sunflower seeds, use half the amount called for.

For the dressing, I have only made this using tahini since I do not use any kind of store bought vegan mayos. If using vegan mayo, adjust accordingly adding more mayo as needed, maybe 1/2 cup instead of 1/3. I do recommend trying this recipe with tahini...it is seriously so good that you would never know and it is much better/cleaner for you than the store bought mayos!

Enjoy!

MASHED CHICKPEA SALAD

Since I eat this salad all the time, I figured it was time to post it here. This is one of my favorite to go lunches lately. It reminds me of a potato or egg salad. I typically serve this on a bed of chopped romaine or sometimes arugula. I'll add sliced tomatoes and cilantro along the side and top with salt, cracked pepper and paprika along with a squeeze of lemon. This will be what I graze on for most of the day. It's completely satisfying and tastes great while giving me more than half of my required protein and fiber for the day! You could also serve this alone or pair it with some plain, or toasted, bread to make a great sandwich like this one, Mashed Chickpea Salad Sandwich. You could add in all kinds of other ingredients to this salad like olives, capers, sweet pickle relish, etc...let your imagination be your guide. 

Cheers to a good nutrient dense meal with lots of flavor. :)

Mashed Chickpea Salad

Ingredients

• 1 can (15 oz) chickpeas (garbanzo beans), drained and rinsed
• 1/2 cup celery, sliced 
• 1/2 cup carrots, diced
• 1/4 - 1/3 cup scallions, sliced 
• 1/4 cup or so hummus or tahini (any vegan mayo works too)*
• 1 - 2 tablespoons mustard (stoneground or dijon)
• sea salt & cracked pepper, to taste
• dash of garlic powder
• juice of 1 lemon, optional
• small handful pepitos (pumpkin seeds), optional
• paprika/smoked paprika, garnish

Drain and rinse your chickpeas, place in medium size bowl and roughly mash with a fork, potato masher or pastry blender. Add the remaining ingredients and combine. Add more hummus if you like it creamier and taste for seasoning.

Serve however you like...make a sandwich, serve on a bed of leafy greens or scoop up with crackers or sliced vegetables like cucumbers, bell peppers, celery sticks, etc. 

Store leftovers in an air-tight container in the fridge for up to a week.

Notes:

If you find your hummus is a bit thick, thin it out with a tablespoon or two of water. This will make for a perfect consistency to use as a binder without being overly thick and/or drying as well. 

Enjoy!

Here are two hummus recipes you may like to try, they both work great with this recipe...

Simple White Bean Hummus

& 

Favorite Hummus 

ROASTED NOURISH BOWL

Life has been very slow lately. I think it must be this time of year and changing season that has slowed me down. I'm not complaining, in fact I quite like it. It's given me a chance to really practice my yoga, spend time with my kids and bake a lot of loafs of bread, mainly these pumpkin and banana breads. I'm obsessed with them at the moment and they've both been amazing recipes, even when making new alterations that I've also added to the notes. Winter hasn't set in yet but I'm prepared for when it does. Between easy vegetable bowls, like the one I'm sharing here which can work for lunch or dinner, and my breads, that I eat in the morning and as a snack or dessert, I'm ready for the cooler months to come. And if you're anything like me...you'll appreciate the simplicity and beauty of this roasted nourish bowl. Late last spring I shared this Everyday Nourish Bowl which is full of fresh vegetables. I thought it'd be a good idea to have a roasted version here too so you can get an idea of, and be tempted by, all the goodness it has to offer. Even in the cooler months, the freshness of the everyday nourish bowl would be great. But really the roasted version is so delicious and perfect for the cooler months. Enjoy every bite...be warm and nourished!

Simply chop your veggies, add them and your beans to a roasting pan, toss in a little oil (or not), add a little salt & pepper and roast. Once done your vegetables should be nice and browned on the edges and fork tender. Feel free to use more or less of the vegetables I have listed. If you can't get them all in that's ok, a various few of the veggies called for will be enough. You can also change up the beans if you like, maybe use another white bean like cannellini or great northern. Other beans have slightly more protein and fiber than chickpeas so if you're looking to get the most protein I'd suggest changing them up. 

Makes a perfect complete meal once you add a grain like quinoa and some fresh spinach. A nice big dollop of hummus and you're all set for a hearty, nutrient dense meal. So much to love about bountiful nourish bowls!

ROASTED NOURISH BOWL

Ingredients

• olive, grapeseed or coconut oil, 1 - 2 tablespoons
• 1 large sweet potato, cut into 3/4" cubes
• 2 large carrots, sliced
• 1 1/2 cups brussles sprouts, halved or quartered
• 1 1/2 cups broccoli florets
• 1/2 large red onion, sliced
• 6 serrano chilis, sliced in half and de-seeded 
• 1 1/2 cups cooked chickpeas or 1 can (15oz) drained and rinsed
• 1 - 2 lemons, cut into six pieces
• mineral salt & fresh cracked pepper, to taste

To serve

• 1 1/2 cups cooked quinoa
• 5 oz. spinach
• 1 - 2 avocados
• big dollop of hummus
• red pepper flakes, to garnish
• hemp hearts, to garnish

Preheat oven to 400 degrees F.

Prepare vegetables: remove any unsightly spots on the sweet potato skins before cubing, peel the carrots if needed and half or quarter the brussels sprouts depending on the size.

Place vegetables, chickpeas and lemon in a large roasting pan or rimmed baking sheet. Toss with oil and sprinkle with salt & pepper to taste. Roast for 40 - 45 minutes, stirring half way through. Vegetables should be slightly browned on the edges and fork tender. Remove from oven and let cool a few minutes. If you have a favorite herb or herb blend, you may consider adding a dash or two before roasting.

In individual bowls, serve vegetables with 1/2 cup quinoa, handful of spinach, sliced avocado and a nice dollop of hummus. Top with a sprinkle of red pepper flakes, hemp hearts a squeeze of roasted lemons.

Serves 6.

Notes: 

Vegetables can vary in quantity. Add or subtract to your liking.

Serrano peppers are optional. I personally love the heat they give and they are wonderful roasted! You can sub 3 jalapeno peppers as well.

If you don't have hummus on hand or want to vary it up, try using these dressings and sauces instead: Lemon-Tahini Dressing, Sriracha Cashew Sauce, tahini based Dynamite Sauce or Creamy Tahini Hippie Sauce, For a non-creamy dressing, try this Shallot Vinaigrette.

Cooking quinoa: I had a comment about cooking quinoa so here is my recipe for perfect quinoa.

In a medium size pot, bring 1 3/4 cup water + 1 cup quinoa to a boil, cover, reduce heat to low and simmer for 15 minutes. Once done, turn off heat, remove cover, fluff with fork and let set 10 - 15 minutes.

Perfect quinoa every time! Makes about 3 cups. Feel free to add a little seasoning to the quinoa before cooking like garlic powder, thyme, garlic salt, mineral salt, lemon pepper, everyday seasoning, etc. Or simply season once done. This will give you more than called for in the recipe...leftovers can be served chilled or warmed with your favorite vegetables or fruits.

FAVORITE HUMMUS

I love hummus and eat it often. I've bought it for years but have now gotten into the habit of making it myself since it's so quick and easy. A basic chickpea hummus recipe is handy to have on hand and is so versatile. It can be used as a dip for vegetables, served with crackers, pita chips or bread; also use it as a spread for sandwiches, wraps and as a binder in places you might use mayo type products.

I like my hummus in different consistencies depending on what I'm using it for. For spreads I like it a little thinner and juicier. If you find you are the same, add a little water to whatever portion you'll  be using. For dips I prefer it on the thicker side and keep the recipe as is. You may also like my Simple White Bean Hummus which I use to keep it varied.

Pair it with various vegetables of choice like cucumbers, carrots, colored bell peppers and tomatoes just to name a few. I just recently started using organic white corn tortilla chips in place of pita chips and it is fantastic, seriously...who knew! And the chips are gluten free making it an even better choice with all the flavor and crunch of a pita chip. 

.

FAVORITE HUMMUS

Ingredients

• 1 can chickpeas (garbanzo beans)(15 0z), drained and rinsed or 1 1/2 cups cooked
• 4 tablespoons tahini
• 1/4 cup water (+ 2 tablespoons as needed)
• 1 small garlic clove or 1 teaspoon garlic powder
• juice of 1 or 2 lemons, to taste
• 1/2 to 1 teaspoon cumin
• 1 tablespoon roasted pine nuts, optional
• 1/2 teaspoon himalayan salt, or to taste

Place all ingredients in food processor and blend until desired consistency. Taste for flavor adding anything here and there that you like....garlic, lemon, salt, cumin. Depending on the size of your lemons or how many you used, you may like to add the extra 2 tablespoons of water for slightly thinner consistency. I used all the water for the recipe pictured here.

Serve with toppings of choice or plain. I have garnished here with chickpeas, pine nuts, chopped parsley and a dash of smoked paprika.

Store in airtight container in refrigerator for up to a week or so.

Notes: 

You can use 2 tablespoon tahini + 2 tablespoon extra virgin olive oil if you like. Or you can use all olive oil omitting the tahini all together and still have a great hummus. Keep in mind the olive oil will slightly color the hummus, but not in a bad way.

Enjoy !

This hummus pairs perfectly with this Spicy Carrot & Hummus Sandwich

'Chickpea of the Sea' Salad Sandwich

 This is a wonderfully simple mock 'tuna' salad that can be served many ways. Great alone...or serve on whole grain/artisan bread, bed of leafy greens or simply with crackers. You could even cut some bell pepper strips or cucumber slices and serve with that, they make great scoopers. Pairs well with fresh fruit too! It's healthy, delicious and sustainable. Of course, it's not going to taste exactly like tuna, but it will give you the mouth feel and fullness that its predecessor, the 'tuna salad' sandwich, gave you. Add some nori sheets or flakes to add more of a sea flavor. I have really been enjoying trying all these different foods and sharing them here in hopes to inspire others who are looking to make changes, or who already have and are looking for new inspiration. I find it's not difficult eating a plant based diet, in fact...it's a joy! I hope you like this version as much as I did.

I never tire of the simples...

My kind of wonderful!

'Chickpea of the Sea' Salad Sandwich

Ingredients

• 1 can chickpeas (garbanzo beans) (15 oz)
• juice of 1/2 lemon + some zest if you like
• 3 or 4 tablespoons hummus or white bean hummus (vegan mayo is great too)
• 1/2 cup celery (about 2 small stalks, leaves ok too), chopped
• 1/2 cup red onion (about 1/2 small), chopped
• 1/2 teaspoon garlic powder
• himalayan salt & cracked pepper to taste
• dash of cayenne, optional
• 6 slices whole grain, sprouted whole grain flourless or artisan bread, to serve
• leafy greens, to serve
• nori sheets, to serve (optional)

Other optional ingredients:

• crushed nori sheets or dulce
• 1 tablespoon chia seeds or hemp hearts for some omega 3 & 6

Drain and rinse beans, place in medium size bowl and roughly mash with back of a fork or potato masher until desired consistency, I like mine a little chunky. Add rest of ingredients and mix well adding any extra ingredients you like. Alternately, you could use a food processor starting with the beans, pulse a few times...add remaining ingredients pulsing again a few times until desired consistency. 

Serve chilled or at room temperature on bread of choice along with some leafy greens and the optional 1/4 sheet of nori. You can also serve on bibb or romaine lettuce like a wrap instead of using bread for a gluten free meal like shown below. Also, try serving this with sliced fresh scooping veggies like cucumber, red bell peppers, zucchini, etc.

Serves 3 generously. Store any leftovers in an airtight container in fridge for a week or so.

Notes: 

If using store bought hummus that is thick, take a couple heaping tablespoons of the hummus in a small bowl and add 1 tablespoon water at a time to thin to desired consistency making for a really nice binder. And if using the hummus recipe link in the ingredient list, omit the cumin.

Crunchy and flavorful...Enjoy! 

Curry + Sriracha Roasted Chickpeas

For the love of chickpeas, curry & sriracha!

I love these little crunchy guys. I was revisiting my Curry & Sriracha Roasted Cauliflower and thought why not do a batch of chickpeas too. I'm out to keep the campaign going... 

'Eat More Chickpeas!' 

Fair enough. I know the chickens would agree too. I hear them cheering me on as I type...well not really, but if they knew my plan they surely would. These little roasted chickpeas are yet another great way to add this versatile little bean into your life. They are full of protein and fiber, they toast up nicely and take on a variety of flavors making for a great anytime of day snack. Skip the chips and roast up some chickpeas instead. They are so easy to make, you may want to double up the recipe as they can go pretty fast. Try adding these as salad and soup toppers too. Get creative with the chickpeas!

Curry + Sriracha Roasted Chickpeas

Ingredients

• 2 cups cooked garbanzo beans (chickpeas), or 1 can (15oz), drained, rinsed and patted dry
• 1 heaping teaspoon sesame, coconut or olive oil
• 1 heaping teaspoon sriracha
• 1 heaping teaspoon curry powder
• dash or two garlic powder
• mineral salt, to taste

Preheat oven to 400 degrees.

Place ingredients in a medium size bowl and combine well to coat. Place in a single layer on a roasting pan or rimmed cookie sheet. Bake for about 40-45 minutes mixing them around every 15 minutes or so until chickpeas have a nice roasted look and are crispy. Keep a close eye on them in the last 10-15 minutes as some may burn. Let cool for 10 minutes before serving.

Notes:

Keep your jarred chickpeas crunchy by adding some rice to bottom of your jar or container. They seem to soften up a bit once sealed away, the rice will help soak up extra moisture to keep them crunchy. You can also keep them in a container that let's air flow through so they can keep their crunch and be sure to eat within a few days. 

Feel free to add extra spice if you want it a little spicier. Also, next time around try mixing up the spices using some of these other alternative options: chili powder, cayenne pepper, cumin, thyme, smoked paprika, vinegar & salt, cinnamon, lime, garam masala, salt & cracked pepper, lemon pepper, nutritional yeast, etc...mix and match to whatever appeals to you.

P.S. Don't forget to drink plenty of water with your chickpeas...

Enjoy!

Mashed Chickpea Salad Sandwich

I love this mashed chickpea salad alone or on a bed of leafy lettuce topped with tomatoes, pumpkin seeds and a drizzle of lemon juice. I've made it plenty of times over the year and never tire of it. So what's another great way to enjoy this salad? Why, in a sandwich of course! Gather a few slices of your favorite bread, some leafy greens, mash an avocado to spread if you like and this is one great sandwich. Full of protein, fiber, texture and flavor. I think it's just fabulous and I believe you'll find it just the same. So bon appetit, and eat more chickpeas!

Mashed Chickpea Salad Sandwich

Ingredients

• mashed chickpea salad (recipe serves 3 - 4)
• a few slices of your favorite bread
• leafy greens
• avocado, mashed (optional)

Layer your bottom slice of bread with leafy greens, add your chickpea salad on top. On the underside of your top slice of bread, add some optional mashed avocado (tomato slices would be great too). Cut in half or eat as is.

Easy and delicious...

Enjoy!

Roasted Cauliflower + Chickpeas + Mustard Dressing

Can I interest you in some roasted cauliflower? Or maybe some roasted chickpeas? These are both just about the greatest thing ever...at least in my book they are! Pair them with this mustard dressing and you've got yourself another simple dish that is sure to please. I love all the ingredients in this recipe but have to admit that once I put the mustard dressing together, I wasn't so sure if it might have too strong of a mustard flavor. I was pleasantly surprised to find that once the dressing was mixed with the roasted chickpeas and cauliflower it mellowed out immensely. This has ended up being a new favorite dish of mine for ease of preparation and great flavor. It is also a complete meal with the addition of quinoa that adds extra protein and fiber so you can be sure you are getting what you need from your plant based diet. Try adding in some brussels sprouts as well for a nice variation. 

The recipe was first spotted within the beautiful blog photos from Bluebird and originates from Gwyneth Paltrow's and Julia Turshen's cook book, It's All Good. A quick google search gave me the ingredients and more inspiration to put this together. 

Gather your ingredients and begin...

Start by preparing your chickpeas and cauliflower for roasting...roast for 45 minutes.

In the meantime, prepare your dressing and cook your quinoa. Just a note about the dressing, I chose to use lemon instead of white wine vinegar like the original recipe called for. I also sought out a Dijon mustard that didn't use white wine vinegar. My reasoning is that white wine may or may not be a vegan product as many use animal remnants in the production. After searching on the shelves I found this great Dijon mustard from Maille that doesn't use any white wine vinegar in the ingredients, just vinegar. And as luck would have it, it is an award winning Dijon mustard! Win, win. And the lemon in the dressing to me was just perfect!

Once chickpeas and cauliflower are ready...toss with the mustard dressing and serve over a bed of quinoa. Simply wonderful!

Roasted Cauliflower + Chickpeas + Mustard Dressing

Ingredients

• 1 can (14 oz) garbanzo beans (chickpeas), rinsed, drained and patted dry on a kitchen towel
• 1 large head cauliflower, cut into florets
• olive oil
• mineral salt
• 1 cup quinoa (I used tri-color)
• 1 1/2 cups water or vegetable broth
• 1/4 cup fresh Italian parsley, chopped
• fresh cracked pepper, to serve
• lemon wedges, to serve

Mustard Dressing

• 1 tablespoon Dijon mustard
• 1 tablespoon whole grain mustard
• juice from 1 lemon or 1 tablespoon apple cider vinegar 
• 1 - 2 tablespoons evo or olive oil

Preheat oven to 400 degrees.

Prepare cauliflower and chickpeas, toss together in a large roasting pan with 2 tablespoons of olive oil and dash or two of salt. Roast for 45 minutes, stirring every 15 minutes or so.

In a medium pot, add quinoa, water and a pinch of salt. Bring to a boil, cover, reduce heat and simmer for 15 minutes. Remove cover and let set 10 minutes and fluff with a fork.

In a small bowl, prepare your mustard dressing and set aside. You may like to double this recipe and have some to drizzle over top your plated serving.

Once roasting is done, let cool a few minutes. While still warm, place cauliflower and chickpeas in a medium size bowl, add dressing and toss. Add in parsley last or top your portion when before serving. Tastes great warm or at room temperature.

Serve cauliflower and chickpea mix over a nice bed of quinoa along with lemon wedges.

Serves two with left over quinoa.

Enjoy often and eat more chickpeas!

Green Salad + Chickpeas + Lemon-Tahini Dressing

Summer is still here and salads are my go to meals this time of year. For the last few weeks I've been trading between all my salad posts from the last month and have come back to this one here that I shared on Instagram not too long ago. It's such a simple salad and needed to be added to the recipe collection. This is just one of those salads that I threw together in a pinch while cleaning the fridge and it tasted delicious. So, here it is for you to play with as is or make it your own by adding anything that sounds good to you! It's really a great little salad...easy breezy vegan!

Green Salad + Chickpeas + Lemon-Tahini Dressing

Salad

• 1 can (15oz) garbanzo beans (chickpeas), drained and rinsed
• spring salad mix, or any salad mix you prefer
• handful grape or cherry tomatoes, halved 
• 1 shallot, thinly sliced
• micro greens, optional
• mineral salt & fresh cracked pepper, to taste

 Lemon-Tahini Dressing

• 4 tablespoons tahini
• juice of one large lemon
• dash of mineral salt
• dash of garlic salt
• dash of cayenne pepper
• 2-3 tablespoons water or lemon juice, as needed to thin

Start with your dressing by combing all the ingredients except for the water. Taste for flavor adding any extra you might like. Add the water or lemon juice one tablespoon at a time as needed to thin to desired consistency. 

Prepare your salad, layer as you like adding half the chickpeas and top with dressing. Serves two.

As with most salad recipes, use however much you like of each salad ingredient!

Enjoy!