• 1 28 oz. Chickpeas, rinsed and drained • 2-3 ribs Celery, diced • 2-3 Carrots, diced • ½ Red Onion, diced • ¾ cup Parsley, chopped • 1 cup Walnuts, chopped • ¾ cup Cranberries • ¾ cup Vegan Mayonnaise (recipe below) • Salt & Pepper, to taste
DIRECTIONS
Rinse and chop the produce accordingly.
Make the Vegan Mayonnaise (see below)
Add all ingredients to a large bowl, and toss to combine.
Add the Vegan Mayonnaise, and stir to coat evenly.
Serve as a side or on and sandwich with hot sauce. Enjoy!
Vegan Mayonnaise
Cook and Prep Time: 5 Serves: 1 ½ cups
You Need
• 1/3 cup Cashews, soaked overnight • ½ tbsp. lemon juice • 2 tsp. Apple Cider Vinegar • 1 tsp. Dijon Mustard • 1 tsp. Tamari • ½ Medjool Date, pitted • ¼ tsp. Onion Powder • ½ cup Water • Salt, as needed
• Roasted Za’atar-Spiced Chickpeas (see below) • 5-6 Kirby Cucumbers, cut into half-moons • 1 cup Parsley, chopped • ½ cup Cilantro, chopped • ½ cup Basil, chopped • ½ cup Sun-Dried Tomatoes, chopped
For the dressing:
• 1 ½ tbsp. Extra Virgin Olive Oil • 1 tbsp. Red Wine Vinegar • 1 Lemon, juiced • 1 ½ tsp. Dried Oregano • 2 tsp. Dijon Mustard • Salt, to taste • Black Pepper, to taste
DIRECTIONS
Rinse and chop the produce accordingly.
Make the Roasted Za’atar-Spiced Chickpeas (see below).
Combine all the dressing ingredients in a bowl, and whisk to combine.
In a separate, larger bowl, toss all of the salad ingredients with the chickpeas.
Add the dressing and toss to combine. Enjoy!
Roasted Za’atar-Spiced Chickpeas
Serves 2-3
Cook and Prep Time: 30 minutes
You Need:
• 1 29 oz. can Chickpeas, rinsed and drained • 1 tsp. Olive Oil • Salt, to taste • Pepper, to taste • 3-4 cloves Garlic, sliced • 1 Red Onion, sliced • 1 ½ tbsp. Za’atar Spice
DIRECTIONS
Rinse and drain the chickpeas. Heat an oven to 400°F. Line 1 baking tray.
On a baking tray, add chickpeas and spices. Sprinkle olive oil mix well with hands.
Once oven is warm, place chickpeas in the oven for 20-25 minutes, or until slightly crispy, mixing halfway through.
Place in a bowl for serving. Garnish with fresh parsley. Enjoy!
• 1 large can Chickpeas, rinsed and drained • 2 Carrots, diced • 2 stalks of Celery, finely chopped • 1 Bell Pepper, diced • 1 Red Onion, diced • 1 clove Garlic, minced • ½ cup Cilantro, finely chopped • 1 Lime, juiced • 1 tbsp. Olive Oil • Salt, to taste • Black Pepper, to taste
DIRECTIONS
Rinse and cut the vegetables accordingly. Rinse and drain the beans.
Dry the beans and add them to a large bowl.
Add carrots, celery, and red onion to bowl with beans and begin to stir.
Add half the cilantro, lime juice, olive oil, salt, and pepper. Stir to combine.
Once thoroughly mixed, top with remaining cilantro and serve. Enjoy!
Chickpea Stir-Fry with Bell Peppers and Snow Peas
Serves 2-3
Cook and Prep Time: 30 minutes
You Need:
• 1 small can Chickpeas, rinsed and drained • 1 Red Bell Pepper, cut into thin strips • 1 Green Bell Pepper, cut into thin strips • 1 Yellow Onion, cut into thin strips • 1 bunch Baby Bok Choi, cut into ½ inch pieces, stems and leave separated • 1 cup Brown Jasmine Rice • 1 bunch Scallions, thinly chopped, whites and greens separated • 2 cloves Garlic, minced • Olive Oil • 3 tbsp. Tamari • Black Pepper, to taste • 1 tbsp. Red Pepper Flakes (optional)
DIRECTIONS
Rinse and chop all vegetables accordingly. Combine rice and 2 cups of water in a pot and bring to a boil. Once boiled, reduce heat to a simmer and cover for about 40 minutes. Fluff with a fork and cover until ready to serve.
In a large pan or wok, add 2 tbsp. olive oil and bring to medium-high heat. Add scallion whites and garlic, stirring frequently until softened, 1-2 minutes.
Add chickpeas, stirring until lightly browned, 3-5 minutes.
Add bok choi, onion, and bell peppers, stirring until crisp and tender, 3-5 minutes. Then, add tamari, red pepper flakes, and black pepper to taste, and cook for 1 minute further.
Remove pan from heat and divide rice and stir fry among plates. Garnish with scallion greens. Enjoy!
Roasted Chipotle Pepper-Lime Chickpeas
Serves 2-3
Cook and Prep Time: 30 minutes
You Need:
• 1 large can Chickpeas • 1 tbsp. Olive Oil • Salt, to taste • Pepper, to taste • 1 Lime, juiced • 2 tbsp. Ground Chipotle Pepper • 1 tbsp. Garlic Powder
DIRECTIONS
Rinse and drain the chickpeas. Heat an oven to 400°F. Juice the lime.
On a baking tray, add chickpeas and spices. Sprinkle olive oil and lime juice all over and mix well with hands.
Once oven is warm, place chickpeas in the oven for 20-25 minutes, or until slightly crispy, mixing halfway through.
Many people associate eating a salad with eating healthy. If you’re getting the right ingredients and adding a lot of color to your salads, you are probably right!
But inevitably, it gets to the point where people feel stuck because they end up eating the same salad with the same boring dressing. This leads to giving up due to a lack of variety.
This is why I find salads a challenge. If you are going to make an unforgettable salad you actually WANT as a meal, you need to get creative. You have to add texture, different temperatures, and creative dressings.
I think this salad is a good example of bringing those principles together to make a delicious dish you can go back to again and again.
Serves: 2
You Need:
1 5 oz. container Arugula
1 small can Chickpeas, rinsed and drained
5 oz. Sunchokes, chopped
1 handful Almonds, chopped
1 tbsp. Turmeric
Olive Oil
Salt, to taste
Black Pepper, to taste
For the Dressing:
1 tbsp. Olive Oil
2 tbsp. Tahini
½ tbsp. Honey
1 tbsp. Apple Cider Vinegar
Salt, to taste
Black Pepper, to taste
Water (for consistency if necessary)
DIRECTIONS
1. Rinse and chop the produce accordingly. Rinse the arugula and set aside in a bowl until ready to serve. Chop the almonds.
2. Preheat an oven to 450˚ Line 1 baking tray.
3. Add sunchokes to baking tray, and season with salt and pepper. Drizzle with 1 tbsp. olive oil, and toss to combine. Once the oven is warm. Add sunchokes, and allow them to roast for 20-30 minutes, until tender enough to be pierced with a fork.
