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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

This Vegan Chickpea Stuffed Acorn Squash is a deliciously healthy main for plant based diets. Filled with veggies, grain free, gluten and dairy free.

2-4 servings

2 medium acorn squash
4 tbsp olive oil
Salt and black pepper, to taste
—CHICKPEA STUFFING
2 tbsp olive oil
1/2 yellow onion, chopped
2 cloves garlic, minced
1/2 cup celery, finely chopped
1/2 cup carrots, finely chopped
1/2 cup crimini mushrooms, chopped
1 1/2 tbsp Tamari or soy sauce
1/2 tsp freshly chopped rosemary
1 can (15.5 ounce) chickpeas, rinsed and drained
1/2 teaspoon cumin
1/2 tsp sweet (or spicy) paprika
1/4 tsp turmeric
—toppings
freshly chopped parsley

Preheat oven to 400˚F with the rack in the middle.
Wash squash. Pierce the squash several times with a sharp knife. Microwave on high for 5 minutes or until soft enough to slice. Let cool a few minutes, slice in half and scrape out the seeds with a fork. Discard the seeds. Gently slice the bottoms so the squash lay flat in a baking dish.
Make 10 slits inside each half. Rub 1 tablespoon of olive oil into each half, and sprinkle with salt and pepper.
Place squash on a baking pan, pour 1/2 cup of water onto the bottom of the pan, and bake for 35 minutes at or until soft.
While the squash are cooking: In a 10 inch cast iron skillet, heat the olive oil over medium heat. Add the onions. Sauté until softened and fragrant a 4-5 minutes.
Add the garlic, carrots, celery, mushrooms and soy sauce, and sauté for 3-4 minutes
Add the rosemary, chickpeas, cumin, paprika and garlic powder. Sauté for another 5 minutes. Add salt and pepper to taste.
Once squash is finished cooking, remove from oven, place on a serving plate. Fill each half with the stuffing, serve immediately.

~ 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

Orzo Pasta with Roasted Broccoli & Chickpeas

Ingredients

Directions

~ Marla Meridith

Chickpea Enchilada Casserole

Ingredients

Directions

~ Marla Meridith

Italian Chickpea Salad

Ingredients

Directions

~ Marla Meridith

Recipe: Italian Salad with Avocado Dressing

We love this quick, easy and healthy salad as a side dish or main. Perfect for summer potlucks and quick weekday lunch or dinner.

3 hearts of romaine lettuce, chopped
1 (14 ounce) can chickpeas/garbanzo beans, drained and rinsed
1 cup cherry tomatoes, halved
1 jar (6.5 oz) quartered marinated artichokes, chopped
4 ounces Genoa or Italian Salami, thinly sliced
–Quick & Easy Avocado Cilantro Dressing
https://newmm2019.wpengine.com/recipe/recipe-quick-easy-avocado-cilantro-dressing/

Prep all the veggies, chickpeas and salami. Toss in a large bowl.
Make the dressing with this recipe: https://newmm2019.wpengine.com/recipe/recipe-quick-easy-avocado-cilantro-dressing/
Plate the salad and top with the dressing. Serve immediately.

~ 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.

4 servings

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

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.

This sauce tastes even better the day after you cook it! This gives time for all the flavors to marry beautifully.

~ Marla Meridith

Orzo Pasta with Roasted Broccoli & Chickpeas

This orzo pasta recipe is super healthy, protein packed and a great meal for the entire family.

4 servings

1/2 pound (226 g) orzo pasta
15 ounces (425 g) canned garbanzo beans (chickpeas), rinsed & drained
1 crown broccoli, cut into small florets
curry powder
ground black pepper to taste
garlic salt
olive oil
freshly squeezed lemon juice
1 cup (57 g) toasted pine nuts

Preheat oven to 375 F with the rack in the middle. Prepare a baking sheet with parchment paper or a silicone liner. Cook orzo pasta, toss with olive oil and set aside. Dry chickpeas with paper towels. Toss broccoli and chickpeas with olive oil, curry powder, garlic powder and pepper. Roast about 25-30 minutes, until golden brown and soft.
Toss orzo with roasted broccoli & chickpeas. Mix with lemon juice and additional curry powder, pepper and garlic salt if needed to taste. Top with toasted pine nuts.
–toasted pine nuts
In a small skillet heat pine nuts over medium low heat for a few minute until slightly browned. Stir and shake the pan so they do not burn.

This dish can be served hot or chilled for an outdoor party or picnic.

~ Marla Meridith

Orzo Pasta with Roasted Broccoli & Chickpeas

This orzo pasta recipe is super healthy, protein packed and a great meal for the entire family.

4 servings

1/2 pound (226 g) orzo pasta
15 ounces (425 g) canned garbanzo beans (chickpeas), rinsed & drained
1 crown broccoli, cut into small florets
curry powder
ground black pepper to taste
garlic salt
olive oil
freshly squeezed lemon juice
1 cup (57 g) toasted pine nuts

Preheat oven to 375 F with the rack in the middle. Prepare a baking sheet with parchment paper or a silicone liner. Cook orzo pasta, toss with olive oil and set aside. Dry chickpeas with paper towels. Toss broccoli and chickpeas with olive oil, curry powder, garlic powder and pepper. Roast about 25-30 minutes, until golden brown and soft.
Toss orzo with roasted broccoli & chickpeas. Mix with lemon juice and additional curry powder, pepper and garlic salt if needed to taste. Top with toasted pine nuts.
–toasted pine nuts
In a small skillet heat pine nuts over medium low heat for a few minute until slightly browned. Stir and shake the pan so they do not burn.

This dish can be served hot or chilled for an outdoor party or picnic.

~ Marla Meridith