Tag: chickpeas

Orzo, Chickpea, and Sweet Corn Salad

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Orzo Chickpea Pasta (1)This lunch pasta is great served at room temperature. Prep the chickpea “tuna” salad the night before and it comes together in moments, if you’re packing up lunchboxes!

Ingredients:

For the chickpea “tuna” salad:

  • 1 (15-ounce) drained can chickpeas
  • 1/4 cup vegan mayonnaise
  • 1/4 cup diced celery
  • 1/4 cup diced red onion
  • 1/4 teaspoon garlic powder

For the pasta:

  • 8 oz orzo pasta
  • 1/2 cup frozen sweet white corn, thawed
  • 2 tablespoons olive oil
  1. To prepare the chickpea salad, combine the chickpeas, mayo, celery, red onion, and garlic powder in a bowl; mash with a potato masher until it resembles tuna salad.
  2. Meanwhile, cook the orzo according to package directions. Drain and transfer to the bowl with the chickpea mixture, along with the corn and olive oil. Stir to combine.

If you prefer, make a double batch of the chickpea “tuna” and use for sandwiches later in the week!

Orzo Chickpea Pasta (2)

Italian Beans & Farro

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Italian Beans and Barley

This hearty dish comes together quickly, thanks to canned ingredients. If you can’t find farro, use barley instead.

Ingredients:

  • 1 cup uncooked farro
  • 3 cups water
  • 2 tablespoons olive oil
  • 1 minced garlic clove
  • 2 cups chopped green beans
  • 1 (15-ounce) drained and rinsed can chickpeas
  • 1 (15-ounce) can diced tomatoes
  1. Combine the farro and water in a saucepan. Bring to a boil, then cover, reduce heat, and simmer for about 20 minutes, or until the farro is tender. Drain any excess water and transfer to a large bowl.
  2. Meanwhile, heat the olive oil in a saucepan over medium-high heat. Add the garlic; cook for 2 minutes. Add the green beans and cook for an additional 5 minutes.
  3. Add the green bean mixture to the farro, along with the chickpeas and tomatoes, stirring to combine.

Chickpea, Carrot & Cauliflower Mash

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Chickpea Carrot (1)

This three ingredient dish makes a hearty meal for babies and toddlers.

Ingredients:

  • 2 carrots
  • 1 cup cauliflower florets
  • 1 (15-ounce) drained and rinsed can chickpeas
  1. Cut the carrots into half moon shapes. Combine with the cauliflower and steam until very tender.
  2. Add the chickpeas and veggies to a large bowl and mash with a potato masher to desired consistency. You can thin it with 1/4 cup vegetable broth if it still seems too chunky, but Veronika thought it was just right without.

Chickpea Carrot (2)

Slow-Cooker Curried Chickpeas and Quinoa

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Curried Chickpea.JPG

Set the slow-cooker going in the early afternoon for this recipe, and it’s ready by dinner time. We love walking in the door to the smell of curry!

Ingredients:

  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 3 minced garlic cloves
  • 2 cups cauliflower florets
  • 1 (15-ounce) can fire-roasted tomatoes
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 1/2 tablespoon curry powder
  • 1 teaspoon ground ginger
  • 3/4 teaspoon salt
  • 1 (13.5-ounce) can coconut milk
  • 1 and 1/2 cups vegetable broth
  • 1 cup quinoa
  • 3 cups chopped kale
  1. Heat a slow-cooker to high and add the onion and garlic; cook for about 5 minutes.
  2. Add the cauliflower, tomatoes, chickpeas, curry powder, ground ginger, salt, coconut milk, and broth. Cover and cook on high for 3 to 4 hours.
  3. Stir in the quinoa, and cook for 15 minutes. Add the kale and cook for a final 15 minutes – the liquid should be mostly absorbed.

Indian Cauliflower Sheet-Pan Supper

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Indian Cauliflower (2)

Lining a baking sheet with parchment paper makes clean-up a cinch for this one-pan meal.

Ingredients:

  • 1 head cauliflower
  • 3 tablespoons olive oil, divided
  • 1 teaspoon curry powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1 (15-ounce) drained and rinsed can chickpeas
  • 1/2 cup cashews
  • 1/4 cup raisins
  • 2 shallots, sliced
  • 1/2 cup plain non-dairy yogurt
  • 2 tablespoons mango chutney
  • Pita Bread
  • Fresh cilantro
  1. Cut the cauliflower head into florets. On a parchment lined baking sheet, toss together the cauliflower, 2 tablespoons olive oil, the curry powder, chili powder, and salt. Roast at 400 degrees F for 15 minutes.
  2. Meanwhile, combine the chickpeas, cashews, raisins, remaining tablespoon olive oil, and shallots in a bowl. Add to the baking sheet and roast for an additional 15 minutes.
  3. In a small bowl, whisk together the yogurt and mango chutney.
  4. To serve, warm up store-bought pita bread and cut into halves. Serve the cauliflower dinner alongside the pita bread, topped with the yogurt sauce, and sprinkled with cilantro for garnish if desired.

Indian Cauliflower (1)