I’ve been on a chickpeas kick lately and love tossing it with any greens I can get my hands on. Luckily, we’ve been getting lots of greens in our CSA. I found this recipe for Spicy Chickpeas and decided to dress it up a bit with some sauteed kale. I omitted the cilantro (because I didn’t have any) and it turned out wonderful. Even though the recipe is listed online as “spicy” it wasn’t too overbearing. There was a nice blend of spices and it was a very filling dish, even as a main entree. For my Celiac friends, it’s gluten-free to boot!
Preparing colorful salads makes eating my veggies that much more pleasurable. In this salad, I combine ingredients that by themselves are delicious and healthy, but together, make a gastronomic masterpiece. (This also is my entry into Vegan Mofo’s Iron Chef Challenge #1 for chickpeas.) Enjoy!
Chickpea & Red Quinoa Salad
1 head chopped romaine lettuce
1-2 cups chickpeas
1-2 cups cooked red quinoa (follow instructions on the box/brand you buy)
1 chopped red onion
1 chopped red pepper
1 chopped yellow pepper
1 chopped orange pepper
1-2 carrots, sliced thinly
Toss in the dressing of your choice. A dressing that I’ve enjoyed lately is a simple lemon-olive oil mix.
Lemon-Olive Oil Dressing
juice of 1-2 lemons
1-2 TB olive oil
salt & pepper to taste
a pinch of cayenne or cajun seasoning
Still having a lot of chickpeas leftover from the other night, as well as some CSA produce, I decided to whip together another tasty summer meal. Here is my own recipe for a simple cucumber & chickpea salad. My omni husband said it was “surprisingly filling!”
Cucumber & Chickpea Salad
2 small cucumbers, sliced
2 cups chickpeas (aka garbanzo beans)
2/3 cup white vinegar
1/3 cup water
1 tsp dried dill
1/2 tsp salt
1 tsp sugar
pepper to taste
1 scallion, chopped
1 small white onion, diced
Put sliced cucumbers in a non-porous bowl. Pour white vinegar and water in the bowl with the cucumbers. Add dill, salt, sugar, and pepper and mix well. Then add the scallion and onion and mix again. Finally add the chickpeas, mixing together. Let sit in the refrigerator at least 1-2 hours, mixing at least once during this period. Serve when ready.
I had 2 heads of napa cabbage from our CSA share last week that I didn’t know what to do with. I soaked them thoroughly in a bowl of water and some vinegar to get any bugs off and to clean the leaves well.
Then I got inspiration from this About.com recipe for grilled napa cabbage. We didn’t use skewers though and just grilled the leaves individually on foil on our gas grill. The leaves that were tastiest were the ones that were burnt and crispy.
Overall, this was a very tasty, healthy, and easy meal to prepare. I also used some leftover hamburger buns to make an impromptu garlic bread. If you were to omit the garlic bread (or had some GF bread), this meal would be gluten-free.