Rinse and chop the produce accordingly. Preheat your oven to 425˚F and line 1 baking tray.
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.
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.
Make the pesto. Add all of the ingredients to a food processor and pulse until smooth.
Serve the risotto, and top with pesto, chickpeas, tomatoes, and your favorite garnishes. Enjoy!
Rinse and chop the produce accordingly. Preheat your oven to 400˚F.
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.
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.
Place a 1-1 ½ T scoop of the chickpeas to the large end of the eggplant slice and roll it up tightly.
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.
Bake for 35-40 minutes. Let stand 10-15 minutes before serving.
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
Preheat oven to 400˚F. Line 1 baking tray. Rinse and chop the produce accordingly.
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.
Make the Dressing (see below).
Make the Kung Pao Chickpeas (see below).
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
Rinse and chop the produce accordingly. Preheat your oven to 400 degrees and line 1 baking tray.
Add your carrots to the oven
Add all ingredients to your blender.
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
Rinse and chop the produce accordingly.
Set a pan to medium-high heat. Add onion, and cooked for 2-3 minutes.
Then, add chickpeas, scallions, garlic, peanuts, and ginger. Cook for 2-3 minutes
Meanwhile, make the sauce by combining all ingredients in a bowl and whisking together.
Add the sauce to chickpeas. Cook until thickened, about 1-2 minutes.
Serve with chopped scallions and sesame seeds. Enjoy!
• 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
Rinse and chop the produce accordingly.
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.
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.
Garnish with cilantro, basil, or other chopped herbs.
• 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
Rinse and chop the produce accordingly.
Bring pot of water to a boil. Once boiling, add farro and cook for 20-25 minutes. Then, drain and rinse under cold water.
Make the chickpeas (see below).
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.
Add farro to a bowl with chopped tomatoes, onion, cucumber, scallions, bell peppers, and olives.
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
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 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
Rinse and chop the produce accordingly.
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.
Add the cumin, coriander, turmeric, smoked paprika, fennel seeds. Cook until fragrant, and stir to avoid burning, 1-2 minutes.
Add the tomatoes, and cook until reduced by ¼.
Then, add the vegetable stock, chickpeas, and kale. Bring to a simmer, and cook for 10-15 minutes.
Add harissa paste, and season with salt and pepper to taste.
Serve with brown rice, quinoa, or couscous. Garnish with cilantro, harissa paste, red chili flakes, and dairy-free yogurt. Enjoy!
• 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!
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
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.
Place in a bowl for serving. Garnish with fresh parsley. Enjoy!
Rinse and chop the produce accordingly. Preheat oven to 400˚F. Line 1 baking tray.
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.
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.
Begin to form patties ½ inch thick. Place them on a lined baking tray.
Bake for 20-25 minutes, until outer layer is crispy and inside is soft.
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
Add the red onion, cucumber, olives, and cherry tomatoes to a bowl.
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.
Mix well and set the salad aside until ready to plate.
Combine all ingredients in a small bowl, except the water. Whisk to combine.
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.
Add to salads, chickpeas, and roasted vegetables. Enjoy!
