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Recipe: Quinoa Tabbouleh Salad

Recipe: Quinoa Tabbouleh Salad

Ingredients

1 cup quinoa, rinsed and cooked to package directions
½ tsp salt
2 tbsp fresh lemon juice
½ cup extra virgin olive oil
¼ tsp garlic powder
1 large English hothouse cucumber or 2 Persian cucumbers, cut into 1/4 inch pieces
1 orange, yellow or red bell pepper, cut into 1/4 inch pieces
½ chopped red onion
1 pt cherry tomatoes, quartered
6 oz crumbled feta cheese
1 (15 ounce can) chickpeas, drained and rinsed
cup chopped Italian parsley
½ cup chopped fresh mint
salt and pepper to taste

Directions

Cook quinoa to package directions with the 1/2 tsp salt. Transfer cooked quinoa to a large bowl, fluff with a fork and let cool to room temperature.

Dressing: Whisk lemon juice and garlic powder in a small bowl. Gradually whisk in olive oil.

Toss the cooled quinoa with the dressing veggies, chickpeas, feta, mint and parsley. Season to taste with salt and pepper. Serve at room temperature or chilled.

~ Marla Meridith

Recipe: Chickpea Stuffed Acorn Squash

Ingredients

Directions

~ Marla Meridith

Recipe: Chickpea Stuffed Acorn Squash

Ingredients

Directions

~ Marla Meridith

Recipe: Italian Salad with Avocado Dressing

Ingredients

Directions

~ Marla Meridith

Recipe: Skinny Chickpeas with Tikka Masala Sauce

Skip the Indian restaurant, you can make this delicious recipe any time you are craving a vegetarian Tikka Masala.

Ingredients

2 tbsp canola oil or unsalted butter
1/2 red onion, finely chopped
1 tbsp fresh ginger, grated
3 cloves garlic, minced
1 1/2 cups crushed tomatoes (from a can)
1 cup light coconut milk
1 tbsp cumin
1 tbsp garam masala
1 tsp tumeric
2 tsp chili powder
juice from 1/2 lemon (1 tbsp)
salt and pepper to taste
1 (15 ounce can) chickpeas, rinsed and drained
freshly chopped cilantro for garnish
basmati rice or naan for serving

Directions

Heat the oil or butter in a large cast iron skillet over medium heat. Sauté the onion for 3 minutes, add the ginger, cook another 3 minutes until onions are golden brown. Add the garlic, cook another minute then add the tomatoes, coconut milk, spices and lemon juice. Bring to a simmer and cook about 10 minutes, stirring well. Taste the sauce and season with salt and pepper to your liking.

At this point you can puree the sauce in a food processor or blender…or not. Just depends if you prefer a silky smooth sauce. If you pureed it, return the sauce to the skillet. Add in the chickpeas and heat over medium heat until simmering.

Top with fresh cilantro & serve immediately with rice of naan.

~ Marla Meridith

Chickpea Enchilada Casserole

Ingredients

Directions

~ Marla Meridith

Italian Chickpea Salad

Ingredients

Directions

~ Marla Meridith

Recipe: Italian Salad with Avocado Dressing

Ingredients

Directions

~ Marla Meridith

Recipe: Skinny Chickpeas with Tikka Masala Sauce

Ingredients

Directions

~ Marla Meridith

Chickpea Enchilada Casserole

Ingredients

Directions

~ Marla Meridith

Recipe: Vegan Thai Chickpea Curry

My Vegan Thai Chickpea Curry can be made rather quickly in just one pan. Which is perfect for those hectic weekday nights. Sometimes we all need a break from meat….you won’t miss it at all with this dish!

Ingredients

2 cups jasmine rice, cook to package directions
2 tablespoons virgin coconut oil
1 cup diced red onion
1 clove garlic, minced
1 (15 ounce) can chickpeas, drained & rinsed
1/2 cup canned coconut milk
1 cup cherry tomatoes, halved
1 yellow bell pepper, diced
2 tablespoons thai red curry paste
2 tablespoons chopped fresh cilantro
salt & pepper to taste

Directions

Cook rice to package directions & while cooking…

Heat coconut oil over medium high heat until melted. Add onion & garlic, cook about 4 minutes until softened & fragrant. Add yellow pepper & cook another few minutes. Add chickpeas, curry paste, coconut milk & tomatoes, let simmer a few minutes. Mix well to combine. Season to taste with salt & pepper. Finish with chopped cilantro. Serve hot over rice.

~ Marla Meridith