Kathryne Taylor’s Greek nachos

  from the book Love Real Food. ingredients TOASTED PITA WEDGES 4 whole wheat pitas (7-inch) Extra-virgin olive oil, for brushing Kosher salt MEDITERRANEAN SALAD 1 15-ounce can chickpeas, drained and rinsed 1 medium tomato, finely chopped (or 1 cup chopped grape tomatoes) 1 small cucumber, finely chopped 1/4 cup chopped green onion (about 2)... Continue Reading →

chickpea salad

My favorite easy and quick lunch. Serve with toasted bread, lettuce, and/or quick pickled red onion. adapted from Bon Appétit. ingredients 15-ounce can chickpeas, drained (or 1.5 cups cooked chickpeas) ½ cup plain, unsweetened vegan yogurt juice from ½ lemon (about 1 Tablespoon) 2 teaspoons chopped capers 1 stick celery, diced Kosher salt and freshly... Continue Reading →

socca with spinach

Savory chickpea flour pancakes, also known as socca, require just four ingredients (including water) and are packed with protein. slightly adapted from Bon Appétit. ingredients ½ cup chickpea flour 4 Tablespoons extra-virgin olive oil, divided Kosher salt 3 garlic cloves, divided 1 15-ounce can chickpeas, drained 1 Tablespoon za’atar (or curry powder, chile powder, or... Continue Reading →

oil-free baked falafel

Eat as a meal, or serve each falafel on a piece of lettuce with cucumber-tomato salsa and lemon-tahini dressing for an appetizer! by Angela Liddon. ingredients FOR THE FALAFEL 3 cloves garlic 1/2 cup red onion 1/3 cup packed fresh cilantro leaves 1/3 cup packed fresh parsley 1 15-ounce can chickpeas, drained and rinsed 2... Continue Reading →

herbed quinoa chickpea salad

by Katherine Taylor. ingredients SALAD 1 cup quinoa, rinsed in a fine-mesh colander 2 cups water 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas 1 ½ cups roughly chopped baby spinach ½ cup chopped fresh flat-leaf parsley ½ cup chopped fresh cilantro (or additional parsley) ⅓ cup chopped green... Continue Reading →

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