Lemon-Basil-Fennel Pasta Salad

Lemon-Basil-Fennel Pasta Salad

Cook and Prep Time: 45 minutes

Serves: 4

You Need

  • 1 lb. Lentil Pasta
  • 15oz. can Chickpeas, rinsed and drained
  • 2 Bell Peppers, diced
  • 1 Red Onion, sliced
  • 6-8 cloves of Garlic, sliced
  • 1 Fennel Bulb, sliced
  • 1 pint Cherry Tomatoes, halved
  • 2-3 Carrots, shredded
  • Vegetable Stock of 1 t Extra Virgin Olive Oil, for sautéing
  • Salt & Pepper, to taste
  • ½ cup Fresh Basil, chopped

For the Sauce

  • 1 cup Cashews, soaked overnight
  • ½ – 1 cup Basil
  • 1 Lemon, juiced
  • ½ cup Fennel Fronds
  • 1-2 clove Garlic
  • Salt & Pepper to taste
  • 2 T Tahini
  • 1-2 T Water (if needed)

For Garnish

  • Lemon Wedges
  • Fresh Chopped Basil or Parsley
  • Red Chili Flakes
  • Sunflower Seeds

DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. Cook the pasta according to package instructions.  Once the pasta is al dente, rinse under cold water to halt the cooking process.
  3. Make the sauce.  Combine all sauce ingredients in a blender, and pulse until smooth.
  4. Set a pan to medium heat.  Once hot, add the red onion, garlic, and bell pepper.  Sauté for 4-5 minutes, until the onion is translucent.
  5. Combine all the pasta salad ingredients in a large mixing bowl.  Pour of the dressing, and toss to combine.
  6. Serve with your desired garnishes.  Enjoy!

Lemon Pesto Risotto w/ Roasted Chickpeas & Cherry Tomatoes

Lemon Pesto Risotto w/ Roasted Chickpeas & Cherry Tomatoes

Cook and Prep Time: 40 minutes

Serves: 5-6

You Need

For the Rice

  • 1 ½ cups Brown Arborio Rice
  • 1 Yellow Onion, diced
  • 6-8 cloves Garlic, minced
  • 5 cups Vegetable Stock
  • 3 T Nutritional Yeast
  • 3-4 cups Baby Spinach
  • 1 Lemon, juiced
  • Salt & Pepper to taste

For the Oven

  • 3-4 cups Cherry Tomatoes, Halved
  • 15 oz. Chickpeas, rinsed and drained
  • 1 T Dried Oregano
  • 1-2 t Dried Thyme
  • 1 T Extra Virgin Olive Oil
  • Salt & Pepper, to taste

For the Pesto

  • 2 cups Leafy Greens (Kale, Spinach, Arugula, etc.)
  • 1 cup Basil
  • 1 cup Roasted Almonds
  • ½ cup Nutritional Yeast
  • 4-5 cloves Garlic
  • 1 Lemon, juiced
  • 1-2 tbsp. Extra Virgin Olive Oil (optional)
  • 2-4 tbsp. Water (or add water as needed)
  • Salt & Pepper, to taste

For Garnish

  • Nutritional Yeast
  • Lemon Wedge
  • Chopped Parsley

DIRECTIONS

  1. Rinse and chop the produce accordingly.  Preheat your oven to 425˚F and line 1 baking tray.
  2. Add the chickpeas to one side of the baking sheet, and the tomatoes to the other.  Season and toss in olive oil.  Roast 20-25 minutes, until the chickpeas are crispy.
  3. Make the risotto.  Add the stock to a small pot, and bring to a gentle simmer.  Meanwhile, in a large skillet, add the onion, and cook until translucent, 4-5 minutes.  Then, add the garlic and cook for 1 additional minute.  Then, add the rice, and cook for 1 minute before adding about ½ of the vegetable stock at a time.  Stir often.  As the pan become dry, add another ½ cup of stock.  Repeat the process until all of your stock has been used, or until your rice is al dente.  Then, turn off the heat and add in the spinach.  Stir and cook until wilted.  Season to taste.
  4. Make the pesto.  Add all of the ingredients to a food processor and pulse until smooth.
  5. Serve the risotto, and top with pesto, chickpeas, tomatoes, and your favorite garnishes.  Enjoy!

Chickpea-Stuffed Roasted Eggplant

Chickpea-Stuffed Roasted Eggplant

Cook and Prep Time: 65-70 minutes

Serves: 6

You Need

  • 2 Eggplants, sliced ¼ inch thick
  • 28oz. Chickpeas, rinsed and drained
  • 28oz. Tomato Puree
  • 1 Yellow Onion, chopped
  • 7-8 cloves Garlic, sliced
  • 1 T Garlic Powder
  • 1 T Onion Powder
  • 1-2 t Dried Oregano
  • 1-2 t Dried Thyme
  • Salt & Pepper, to taste

For Serving

  • Arugula Salad
  • Rice or Quinoa
  • Chopped Parsley
  • Nutritional Yeast

DIRECTIONS

  1. Rinse and chop the produce accordingly.  Preheat your oven to 400˚F.
  2. Sprinkle each side of the eggplant slices with salt.  Let them sit for 15-20 minutes in a colander. This will release moisture and remove any bitterness. When done, lightly rinse and pat dry with paper towels.
  3. Make the sauce.  Sauté garlic and onion for 5 minutes.  Then, add your chickpeas, tomatoes, and spices.  Stir to combine and simmer for 20 minutes.  Season to taste with salt and pepper.
  4. Place a 1-1 ½ T scoop of the chickpeas to the large end of the eggplant slice and roll it up tightly.
  5. Add about 1 cup of sauce to the bottom of your baking dish.  Place the eggplant rollatini into the baking dish, seam side down, and then continue with all of the remaining eggplant slices.  Then, top with the remaining sauce.
  6. Bake for 35-40 minutes.  Let stand 10-15 minutes before serving.
  7. Serve with nutritional yeast and parsley.  Enjoy!

Kung Pao Chickpea Loaded Sweet Potatoes with Carrot Miso Ginger Dressing

Kung Pao Chickpea Loaded Sweet Potatoes with Carrot Miso Ginger Dressing


Cook and Prep Time: 50 minutes
Serves: 4


You Need

• 4 Sweet Potatoes, whole
• Kung Pao Chickpeas (see below)
• Carrot Miso Ginger Dressing (see below)
• Cilantro, for garnish
• Chopped Scallions, for garnish
• Chopped Cilantro, for garnish
• Roasted Cashews for garnish
• Sriracha, for garnish
• Lime Wedge, for garnish
• Olive Oil or Vegetable Stock, for sautéing
• Salt, to taste
• Black Pepper, to taste

DIRECTIONS

  1. Preheat oven to 400˚F. Line 1 baking tray. Rinse and chop the produce accordingly.
  2. With a fork, poke holes in the sweet potatoes all over the skin. Place the potatoes on the baking tray. Coat the skin of each of the potatoes with ½ tsp. olive oil, and sprinkle with a pinch of salt. Once the oven is hot, place the potatoes in the oven, and allow them to cook for 45 minutes, until they are able to be easily cut with a knife.
  3. Make the Dressing (see below).
  4. Make the Kung Pao Chickpeas (see below).
  5. Cut a potato down the middle. Add about 1 cup of filling to the potato. Garnish with any (or all) of the listed choices above. Enjoy!

Carrot Miso Ginger Dressing


Cook and Prep Time: 45 minutes
Serves: 1 pint

You Need


• 4 Carrots, roughly chopped
• 2 tbsp. Rice Wine Vinegar
• 2 tsp. Sesame Oil
• 1-2 tbsp. Miso Paste
• 3 cloves Garlic
• 2 tbsp. Fresh Grated Ginger (or Ginger Juice)
• Salt & Pepper, to taste
• 2-4 tbsp. Water (depending on the consistency you want)


DIRECTIONS

  1. Rinse and chop the produce accordingly. Preheat your oven to 400 degrees and line 1 baking tray.
  2. Add your carrots to the oven
  3. Add all ingredients to your blender.
  4. Pulse until smooth. Add more water if needed. Enjoy!

Kung Pao Chickpeas


Cook and Prep Time: 15 minutes
Serves: 3-4

You Need


• 1 29 oz. can Chickpeas, rinsed and drained
• 1 Red Onion, chopped
• 5-6 cloves Garlic
• 2 tbsp. Ginger, grated
• 3 Scallions, chopped
• ½ cup Peanuts
• Salt & Pepper, to taste
• Vegetable Stock or 1 tsp. Olive Oil, for sautéing


For the Sauce:
• 1 tbsp. Tamari
• 1 tbsp. Rice Wine Vinegar
• 1 tbsp. Red Wine Vinegar
• 1 tbsp. Maple Syrup
• 1 tbsp. Cornstarch

DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. Set a pan to medium-high heat. Add onion, and cooked for 2-3 minutes.
  3. Then, add chickpeas, scallions, garlic, peanuts, and ginger. Cook for 2-3 minutes
  4. Meanwhile, make the sauce by combining all ingredients in a bowl and whisking together.
  5. Add the sauce to chickpeas. Cook until thickened, about 1-2 minutes.
  6. Serve with chopped scallions and sesame seeds. Enjoy!

Roasted Curry Chickpeas

Curry Chickpeas


Serves 4
Cook and Prep Time: 35 minutes


You Need:


• 1 large can Chickpeas, rinsed and drained
• 2 cloves Garlic, minced
• Salt, to taste
• Black Pepper, to taste
• 1 tbsp. Curry Powder
• 1 tbsp. Garlic Powder
• Olive Oil


DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. In a pan, add 1 tsp. olive oil and set to medium-high heat. Once hot, add garlic cloves, and cook until fragrant, about 30 seconds. Then, add chickpeas. Cook for 3-4 minutes stirring occasionally.
  3. Add curry powder, garlic powder, salt, pepper. Toss to combine and everything is warmed through, 1-2 minutes more. Set chickpeas aside until ready to serve.
  4. Garnish with cilantro, basil, or other chopped herbs.
  5. Enjoy!

Warm Mediterranean Farro Salad

Warm Mediterranean Farro Salad


Cook and Prep Time: 35 minutes
Serves: 4


You Need


• Roasted Oregano-Spiced Chickpeas (see below)
• 2 cups Farro
• 4 cups Cherry Tomatoes, halved
• ½ Red Onion, diced
• 1 ½ cups Scallions, thinly sliced
• 1 Red Bell Pepper, diced
• ½ cup Kalamata Olives, chopped
• 1 English Cucumber, diced
• 1 cup Parsley, chopped


For the Dressing:
• 1 Lemon, juiced
• ¼ cup Basil
• 1/3 cup Tahini
• ¼ cup Water
• 3-4 cloves Garlic
• Salt, to taste
• Black pepper, to taste


DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. Bring pot of water to a boil. Once boiling, add farro and cook for 20-25 minutes. Then, drain and rinse under cold water.
  3. Make the chickpeas (see below).
  4. Make the dressing. Combine all ingredients in a blender, and pulse until smooth. Adjust thickness by adding more tahini or water as needed. Season to taste.
  5. Add farro to a bowl with chopped tomatoes, onion, cucumber, scallions, bell peppers, and olives.
  6. Add the chickpeas and the dressing, and toss to combine. Enjoy!

Roasted Oregano-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
• 1 tbsp. Ground Cumin
• 2 tsp. Dried Thyme
• 1 tsp. Dried Oregano

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!

Chickpea & Harissa Stew

Chickpea Harissa Stew


Cook and Prep Time: 35-40 minutes
Serves: 4-6


You Need


• 1 28 oz. can Chickpeas, rinsed and drained
• 1 28 oz. can Diced Tomatoes, with juices
• 1-2 cups Vegetable Stock
• 3-4 Carrots, diced
• 1 bunch Kale or Collard Greens, chopped finely
• 5-6 cloves Garlic, sliced

• 1 Yellow Onion, diced
• 1-2 tsp. Fennel Seeds
• 1-2 tsp. Ground Cumin
• 1-2 tsp. Ground Coriander
• 1-2 tsp. Smoked Paprika
• 1 tsp. Ground Turmeric
• 2 tbsp. Harissa Paste (+ more for serving)
• Vegetable Stock or Olive Oil, for sautéing
• Salt, to taste
• Black Pepper, to taste
• Chopped Cilantro, for garnish
• Red Chili Flakes, for garnish (optional)

DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. Set a pot to medium heat. Once hot, add onion, celery, and carrots. Cook for 4-5 minutes, until the onion is translucent. Add garlic, and cook for 1 minute more.
  3. Add the cumin, coriander, turmeric, smoked paprika, fennel seeds. Cook until fragrant, and stir to avoid burning, 1-2 minutes.
  4. Add the tomatoes, and cook until reduced by ¼.
  5. Then, add the vegetable stock, chickpeas, and kale. Bring to a simmer, and cook for 10-15 minutes.
  6. Add harissa paste, and season with salt and pepper to taste.
  7. Serve with brown rice, quinoa, or couscous. Garnish with cilantro, harissa paste, red chili flakes, and dairy-free yogurt. Enjoy!

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!

Roasted Chipotle Pepper-Lime Chickpeas | Chickpeas | Spicy Chickpea Recipe

Chickpeas are one of my favorites! Definitely a go-to during the week.

Incredibly versatile and tasty, as well as a great source of fiber and plant-based protein.

From falafel, to hummus, to flour, to simply roasted, the list goes on.

My favorite chickpea recipe is actually quite simple.

Roasted with some spices, and served with a variety of other veggies.

I prefer them on the spicier side, so I bring some ground chipotle pepper to bring the spicy, smoky kick!

Then toss in some fresh parsley for some brightness and you have chickpeas you have have on their own, on top of salads, or as a snack! The choice is yours!

Roasted Chipotle Pepper-Lime 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
  • 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.  Garnish with fresh parsley.  Enjoy!

Falafel Burgers with Lemon Tahini Dressing and Mediterranean Salad

Falafel Burgers

Cook and Prep Time: 45 minutes

Serves: 4-6

You Need

  • 1 large can Chickpeas, rinsed and drained
  • 1 cup Oat Flour (or almond flour)
  • ½ cup Parsley, chopped
  • 1 Red Onion, minced
  • 1 head Garlic, minced
  • 1 Lemon, juiced
  • 1 tbsp. Cumin
  • 1 tbsp. Smoked Paprika
  • 1 tbsp. Za’atar Seasoning
  • Olive Oil
  • Salt, to taste
  • Black Pepper, to taste

DIRECTIONS

  1. Rinse and chop the produce accordingly.  Preheat oven to 400˚F.  Line 1 baking tray.
  2. Set a pan to medium heat.  Add 1 tbsp. olive oil.  Once hot, add red onion.  Cook for 3-4 minutes, until slightly softened.  Then, add garlic, a pinch of salt, and cook for 1 minute more, until fragrant. 
  3. Add all ingredients to a bowl except the oat flour, and begin to combine.  Once mixed evenly, slowly add the oat flour to incorporate it evenly.  Season with salt and pepper if needed.
  4. Begin to form patties ½ inch thick.  Place them on a lined baking tray.
  5. Bake for 20-25 minutes, until outer layer is crispy and inside is soft.
  6. Enjoy!

Mediterranean Salad

You Need:

  • 12oz. Cherry Tomatoes, halved
  • 2 English Cucumbers, diced
  • 1 Red Onion, diced
  • ½ cup Kalamata Olives, pitted and chopped
  • 1/2 cup Chopped Parsley
  • 1 tsp. Olive Oil (optional)
  • 1 tbsp. Red Wine Vinegar
  • Salt, to taste
  • Black Pepper, to taste
  • 1 tbsp. Dried Oregano
  • 1 tbsp. Dried Basil

DIRECTIONS

  1. Add the red onion, cucumber, olives, and cherry tomatoes to a bowl. 
  2. Add 1 tbsp. olive oil, 1 tbsp. red wine vinegar, 1 tbsp. dried oregano, 1 tbsp. dried basil, and add salt/black pepper to taste. 
  3. Mix well and set the salad aside until ready to plate.

Lemon-Tahini Dressing

Cook and Prep Time: 5 minutes

Serves: 1/3- ½ cup

You Need

  • 2-3 tbsp. Tahini
  • 2-3 tbsp. Olive Oil
  • ½ tbsp. Dijon Mustard
  • 1 Lemon, juiced
  • 1 tbsp. Coconut Nectar (optional)
  • Water, as needed
  • Salt, to taste

DIRECTIONS

  1. Combine all ingredients in a small bowl, except the water.  Whisk to combine.
  2. Add 1 tbsp. of room-temperature of water at a time to the bowl, and stir to combine.  The amount of water you add will be determined by how thin or thick you want your dressing.
  3. Add to salads, chickpeas, and roasted vegetables.  Enjoy!