Chickpea Walnut Cranberry Salad

Chickpea Walnut Cranberry Salad


Cook and Prep Time: 15 minutes
Serves: 4-6

You Need


• 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

  1. Rinse and chop the produce accordingly.
  2. Make the Vegan Mayonnaise (see below)
  3. Add all ingredients to a large bowl, and toss to combine.
  4. Add the Vegan Mayonnaise, and stir to coat evenly.
  5. 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


DIRECTIONS

  1. Rinse a prep the ingredients accordingly.
  2. Add to a blender and pulse until smooth.

Warm Cucumber & Za’atar Spiced Chickpea Salad

Warm Cucumber & Za’atar Spiced Chickpea Salad


Cook and Prep Time: 35 minutes
Serves: 4-6

You Need


• 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

  1. Rinse and chop the produce accordingly.
  2. Make the Roasted Za’atar-Spiced Chickpeas (see below).
  3. Combine all the dressing ingredients in a bowl, and whisk to combine.
  4. In a separate, larger bowl, toss all of the salad ingredients with the chickpeas.
  5. 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

  1. Rinse and drain the chickpeas. Heat an oven to 400°F. Line 1 baking tray.
  2. On a baking tray, add chickpeas and spices. Sprinkle olive oil mix well with hands.
  3. Once oven is warm, place chickpeas in the oven for 20-25 minutes, or until slightly crispy, mixing halfway through.
  4. Place in a bowl for serving. Garnish with fresh parsley. Enjoy!

VEGAN Chickpea Tuna Salad | EASY Chickpea Salad Sanwiches | Vegan Kid’s Recipe | Healthy Lunch

This chickpea tuna salad is so versatile, flavorful, and worth giving a try.

Since school is right around the corner, this definitely could become a staple, especially for those picky eaters you might have around! 😂😋

Check out the written and video recipes below!

Chickpea “Tuna” Salad

Cook and Prep Time: 15 minutes

You Need:
  • 1 large can Chickpeas, rinsed and drained
  • 2 Carrots, shredded
  • 2 stalks of Celery, finely chopped
  • 1 Red Onion, diced
  • 2-3 clove Garlic, minced
  • ½ cup Cilantro, finely chopped
  • 1 Lemon, juiced
  • 2-3 tbsp. Tahini
  • 2-3 tbsp. Dijon Mustard
  • Salt, to taste
  • Black Pepper, to taste
  • Bread of choice
  • Toppings of choice (lettuce, tomato, mustard, vegan mayo, sriracha, red onion, etc.)
DIRECTIONS
  1. Rinse and cut the vegetables accordingly.  Rinse and drain the beans. 
  2. Dry the beans and add them to a large bowl.  Mash the chickpeas with a potato masher or fork, leaving some whole chickpeas for texture.
  3. Add carrots, celery, and red onion to bowl with chickpeas and begin to stir.
  4. Add the cilantro, lemon juice, tahini, Dijon mustard, salt, and pepper.  Stir to combine.
  5. Once thoroughly mixed.  Serve on toasted grain free bread or add to a wrap along with the desired toppings.  Enjoy!

How to Make Roasted Chickpeas | Chickpea Stir-Fry | Chickpea Salad

Chickpeas are one of my favorite ingredients to use by far.

They are so incredibly versatile, and are a great source of fiber (and, yes, plant-based protein).

So today, we are going to be making:

  • Chipotle-Lime Roasted Chickpeas
  • Chickpea Summer Salad
  • Chickpea & Bell Pepper Stir-Fry

I hope you enjoy these recipes!

Also, feel free to check out my live cooking classes here!

Video and written recipes can be found below!

Chickpea Salad


Cook and Prep Time: 15 minutes

You Need:


• 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
  1. Rinse and cut the vegetables accordingly. Rinse and drain the beans.
  2. Dry the beans and add them to a large bowl.
  3. Add carrots, celery, and red onion to bowl with beans and begin to stir.
  4. Add half the cilantro, lime juice, olive oil, salt, and pepper. Stir to combine.
  5. 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
  1. 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.
  2. 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.
  3. Add chickpeas, stirring until lightly browned, 3-5 minutes.
  4. 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.
  5. 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
  1. Rinse and drain the chickpeas. Heat an oven to 400°F. Juice the lime.
  2. On a baking tray, add chickpeas and spices. Sprinkle olive oil and lime juice all over and mix well with hands.
  3. Once oven is warm, place chickpeas in the oven for 20-25 minutes, or until slightly crispy, mixing halfway through.
  4. Place in a bowl for serving, enjoy!

Arugula Salad with Toasted Chickpeas, Roasted Sunchokes, Almonds, and Tahini Dressing

Salads can be tricky.

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. 1. Rinse and chop the produce accordingly. Rinse the arugula and set aside in a bowl until ready to serve. Chop the almonds.
  2. 2. Preheat an oven to 450˚ Line 1 baking tray.
  3. 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.