Herby Rice Salad

 
Recipe from Julia Maiten
Husband-Tested in Alice’s Kitchen
Makes 1-2 servings

This is just the perfect salad in that it can be made in advance, it’s great for meal prep day, it can use up left over grains and veggies, and it can be taken on a picnic, a pitch-in or in a lunchbox for work or school.  It’s full of good-for-you ingredients too.  To top it all off, this salad is absolutely delish!

Toasted Coriander Dressing:
½ teaspoon coriander seeds, toasted in a dry pan
Juice from ½ lemon
½ teaspoon Dijon mustard
1-2 Tablespoon extra-virgin olive oil (You can cut back on the fat by substituting aquafaba for half of the olive oil.)
1 clove of garlic, finely minced or grated
good amount of salt & pepper

Salad:
Cooked brown rice, cooled (I used a brown rice-wild rice mix.)
Crispy chickpeas (I didn’t have these, so I substituted steamed & blanched fresh peas.)
3-4 radishes, thinly sliced
½ red onion, thinly sliced (I used Sumac Onion Salad instead of the plain red onion.)
Fresh mint, finely chopped
Fresh parsley, finely chopped
Fresh dill, finely chopped
Small handful toasted seeds or nuts (I used pistachios.)

Optional:  I added veggies that I had left over (blanched broccoli, cauliflower and ½ bell pepper.)

Method: 
Grind the coriander in a mortar & pestle or in a spice grinder until fine. Add to a small bowl with the other dressing ingredients and mix until combined. 
Add the salad ingredients to a large bowl and mix with the dressing. 

Chickpea Salad from Oh She Glows (vegan and gluten-free)

Here we have Chickpea Salad on whole grain toast
with arugula, cherry tomatoes and avocado
served along with some plantain chips.

Recipe from Oh She Glows 
Husband-Tested in Alice’s Kitchen

Makes 3-4 servings

We love a chickpea salad. I’ve tested quite a few.  This one is another good one.  It’s very lemony, pickily and dilly.  It’s been just too hot to cook, so this was a great dish to make without heating up the kitchen. (I usually make a double batch of any chickpea salad so that I have enough for lunches through the week.) Serve this salad in pieces of Boston or Bibb lettuce, in a wrap or sandwich, or on crackers. If you have a picnic or road trip in store you’ll be happy to know that it packs well. Oh, She Glows is a fine source for meatless and gluten-free meals.

Ingredients
1 (14-ounce) can chickpeas, drained and rinsed
2 celery stalks, finely chopped
3 green onions, thinly sliced
¼ cup finely chopped dill pickle
¼ cup finely chopped red bell pepper
1 carrot, shredded (optional)
2 teaspoons capers, drained (optional)
3 Tablespoons store-bought or Homemade Vegan Aquafaba Mayonnaise
1 garlic clove, minced
1½ teaspoons yellow or Dijon mustard
2 teaspoons minced fresh dill or ½ teaspoon dried dill (optional)
1½ to 3 teaspoons fresh lemon juice, to taste
¼ teaspoon fine sea salt, or to taste
Freshly ground black pepper

Directions
In a large bowl, mash the chickpeas with a potato masher until flaked in texture.
Stir in the celery, green onions, pickles, bell peppers, mayonnaise, and garlic until combined.
Now, stir in the mustard and dill, and season with the lemon juice, salt, and pepper, adjusting the quantities to taste.
Serve with toasted bread, on crackers, wraps, or on top of a basic leafy green salad. 

Spinach & Artichoke Chickpea Salad (vegan)

Servings 4
Author Caitlin Shoemaker
Husband-Tested in Alice’s Kitchen

This was a big hit with the husband.  It’s pretty quick to make using a food processor.  A friend had given us a late summer tomato and so I served this on whole wheat lavash with that tomato.  I didn’t have any scallions or pepperoncini peppers.  So, I used a shallot instead and drizzled in some lemon juice for the pepperoncini.  I think this would be even better with the pepperoncini since I like a bit more kick.  This made a great lunch and we got some greens and beans in our meal because of it.

Ingredients
3 scallions, cut into 2” segments (I used 1 large shallot.)
¼ bunch parsley, roughly chopped
1 clove garlic
½ teaspoon red chili flakes, optional
¼ teaspoon kosher salt
black pepper to taste
¼ cup vegan mayo (I used easy-to-make Homemade Aquafaba Mayo.)
2 cups baby spinach
32 ounces canned chickpeas, drained and rinsed
14 ounce can quartered artichokes, drained and rinsed
½ cup shredded parmesan cheese (I used dairy-free) or 2 Tablespoons nutritional yeast
3-5 pepperoncini peppers, stems and seeds removed or 2 Tablespoons fresh lemon juice 

Instructions
1. Mayo Base: Add the green onion, parsley, garlic, chili flakes, salt, black pepper, and mayonnaise to a food processor with an S-blade attachment. Process until finely chopped.
2. Pulse: Add the spinach, artichokes, parmesan, pepperoncini peppers (if using), and chickpeas to the food processor and pulse until chopped to your liking, scraping the sides of the
blender as necessary. Season with additional salt and black pepper to taste.
3. You can serve it right away or store any of the leftovers in the refrigerator in an airtight
container for up to 5 days.

Nutritional Information: (1 of 4 servings) 402 calories; 20g protein; 44g carbohydrates; 18g fat (4 g sat fat); 1178mg sodium; 14mg cholesterol; 2g sugars; 16g fiber; 26mg vitamin C; 302mg calcium; 5mg iron/28% DV; over 100% DV of vitamins A and K and manganese

Curried Falafel with Kale Salad

Recipe from Whole Bowls: Complete Meals to Power Your Day by Allison Day

Husband-Tested in Alice’s Kitchen

Makes 4 servings

We really enjoyed this meal.  We had just come back from vacation and wanted something fresh and especially nourishing.  This fit the bill.  I made a double batch of the falafel and the dressing.  I froze half of the baked falafel for another time and I used the scrumptious dressing for all our salads for the week. (Falafel is traditionally made with soaked, dried chickpeas and fried.  This way is a bit quicker and more healthful since they are baked.)

For the Curried Falafel (I suggest doubling the recipe and freezing a batch for later.)

1 tbsp. refined avocado oil or extra-virgin olive oil 

1 onion, roughly chopped 

2 cloves garlic 

2 cups cooked chickpeas 

1 tbsp. lemon juice 

1 tbsp. curry powder 

1/2 tsp. sea salt 

1/2 cup chickpea flour*

*If you have a high speed blender, you can make chickpea flour by blending dried chickpeas.  Otherwise, you can purchase chickpea flour at a supermarket. 

For the Dressing 

3 tbsp. tahini

2 tbsp. lemon juice

2 tbsp. water 

1 tbsp. maple syrup 

1 tbsp. nutritional yeast 

2 tsp. curry powder 

1/2 tsp. sea salt 

Ground black pepper, to taste 

Preheat oven to 425-degrees Fahrenheit. Line a large-rimmed baking sheet with  parchment paper and grease with oil. In a food processor, pulse onion and garlic until a paste forms. Add chickpeas, lemon juice, curry powder and salt; pulse until fully combined. Pulse in chickpea flour until fully combined (will look like very thick hummus). Rest for 30–40 minutes at room temperature to allow flour to absorb excess moisture. Line a large-rimmed baking sheet with parchment paper and grease with oil. Scoop 2–3 tablespoon-sized rounds onto parchment; roll into balls. Bake for 25 minutes. 

To make the dressing, in a small bowl, whisk the ingredients until well blended.

I recommend making a nourish bowl by layering a whole grain, such as quinoa or brown rice, some a steamed veggie like broccoli, some greens like baby kale or spinach with shredded carrots and sliced cucumbers and maybe some cherry tomatoes. Then add the falafel on top and drizzle with the dressing.  Pickled veggies or sauerkraut would be a lovely addition. 

Chocolate Chickpea Cookies

Servings:18 cookies
Recipe from Lori Rasmussen of My Quiet Kitchen 

Chickpea Cookies are a deliciously fudgy and healthy cookie made with creamy almond butter, cocoa powder, and of course chickpeas. This quick and easy vegan dessert is a great way to use up extra chickpeas and satisfy your sweet tooth at the same time! Vegan and made without gluten, oil, or refined sugar. Ramp up the fun and add some of the extras noted at the end of the recipe.

Ingredients 
1 (15 oz) can chickpeas, rinsed and drained (1⅔ cup cooked chickpeas)
⅓ cup smooth almond butter, unsalted - or other nut/seed butter
¼ cup cacao or cocoa powder
¼ cup coconut sugar - or other granulated sweetener
3 Tablespoons maple syrup
2 teaspoons vanilla extract
¼ cup oat flour or Gluten Free Flour 1:1 blend (I used a blend of oat and buckwheat flours.)
¼ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon fine sea salt
½ teaspoon cinnamon, optional
⅓ cup dairy-free mini dark chocolate chips 

Instructions
Preheat oven to 350 degrees F, and line one large or two small baking sheets with parchment paper or silicone baking mats.
After rinsing the chickpeas, thoroughly pat dry with a tea towel. Transfer to a large food processor. Add the almond butter, and process to combine.
Add the cacao, sugar, maple syrup, and vanilla. Process until fully combined, scraping down the sides of the bowl as needed.
Add the flour, baking powder, baking soda, and salt, and process again. Fold in the chocolate chips.
Using a small cookie scoop (1½ Tablespoon) or measuring spoon, scoop up the cookie dough and place on prepared pan(s). Leave in a ball shape. Bake for 7 minutes. Remove from oven, and use the underside of a fork to create a crisscross pattern on top, gently flattening the cookies into shape. Bake for another 3 to 5 minutes or until golden on the bottoms.
The cookies will be very soft straight from the oven. Cool completely, then store in an airtight container in the refrigerator for up to 5 days, or freeze for longer storage.
Variations 
¼ cup nuts - for added crunch, fold in chopped pecans, walnuts, or peanuts when adding the chocolate chips.
¼ cup coconut - add shredded coconut to the batter and press a pinch into the tops of the cookies.
Nutritional Information: (1 cookie) 94 calories; 12 g carbohydrates; 2.5 g protein; 4 g fat; 0 mg cholesterol; 72 mg sodium; 2 g fiber; 7 g sugars

Creamy Chickpea Italian Dressing (vegan; gluten free; dairy free; oil free)

Here we have a SCRUMPTIOUS green salad
 drizzled with Creamy Chickpea Italian Dressing.
In the bowl:  baby lettuce;
sprouts; cucumbers (marinated with rice vinegar, kosher salt & pepper);
steamed broccoli; steamed green beans; fresh mint;
and Lemon Pepper Tofu (with chickpeas). 

Recipe from Forks Over Knives
Husband-Tested in Alice’s Kitchen
Makes about 1¼ cups

Who knew you could use beans to make a creamy dressing?  This dressing is quite yummy on a simple green salad.  It will bump up the protein and fiber of any salad.  Having no oil is a bonus!  Make a double batch on prep day to drizzle on your favorite salads through the week.

½ cup cooked or canned chickpeas, rinsed and drained
½ cup unsweetened plant based milk (I used soy milk.)
2 Tablespoons fresh lemon juice
1 Tablespoon nutritional yeast
1 teaspoon yellow mustard or Dijon mustard
½ teaspoon Italian seasoning
½ teaspoon kosher salt or to taste
¼ teaspoon freshly ground black pepper or to taste

Put all the ingredients in a blender and blend until smooth.  Chill in the fridge.  Drizzle over any green salad.

Greek Salad with Oil-Free Greek Dressing and Feta (vegan)

Author: Brand New Vegan
Adapted and Husband-Tested in Alice’s Kitchen 
Serves 4-6

Instead of discarding the water (aquafaba) from the chickpea can, save it and use it to make the dressing for the salad.  The dressing goes perfectly well with this Greek style salad.  I added a heaping tablespoon of hummus to the dressing to give it a bit more body.  The salad ingredients are pretty typical for a Greek salad, but I think adding some bow tie pasta would be an especially nice addition.  Make this for your next work day lunch or a picnic.

Dressing:
⅓ cup red wine vinegar
¼ cup aquafaba (garbanzo bean water/juice)
½ teaspoon Dijon mustard
1 heaping Tablespoon hummus
¾ teaspoon dried basil
¾ teaspoon dried oregano
¾ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon salt
¼ teaspoon pepper
1 Tablespoon chopped kalamata olives 

Salad:
2 English cucumbers, chopped
1 red bell pepper, chopped
1 pint cherry tomatoes, sliced
½ small red onion, thinly sliced
15 oz can drained chickpeas, saving the liquid (aquafaba)
Handful fresh spinach
¼ cup kalamata olives, sliced 
¼ cup crumbled vegan feta

Drain the water/juice (aquafaba) from a can of Garbanzo Beans and save (we'll need ¼ cup for the dressing).  Save the beans too and we'll add those to the salad. 
Mix all Dressing Ingredients together.  Whisk or shake until thoroughly mixed and set aside. 
Chop cucumbers and bell pepper into bite-sized pieces and place in a large salad bowl.  Thinly slice the onion, and cut the cherry tomatoes in half and mix into the salad.  Add the chickpeas, spinach, and the dressing and toss to coat.  
Add as little or as much feta as desired and garnish with sliced Kalamata Olives, fresh Basil and/or Parsley. 

Notes:
Artichoke hearts, couscous, or bow tie pasta would make nice additions to this salad.
Reviewers added pepperoncini and sliced beets with good results.
One reviewer substituted capers for the olives in the dressing.

Nutritional Information: (1 of 6 servings) 140 calories; 4 g fat; 35 g carbohydrates; 7 g protein; 512 g sodium; 5 g sugars; 6 mg cholesterol; 6 g fiber; 51 mg vitamin C; 112 mg calcium

Pineapple Chickpea Salad (Vegan/WFPB/Oil-Free)

Yield: 5 generous servings

Recipe from Monkey and Me Kitchen Adventures
Husband-Tested in Alice’s Kitchen
 
Creamy, flavorful, and hearty, this wholesome, oil-free Vegan Pineapple Chickpea Salad recipe is a vegan spin on the popular Pineapple Chicken Salad.  Sweet pineapple, smashed chickpeas, crunchy veggies, and toasty pecans all coated in an irresistible sweet and tangy sauce for the perfect cold salad on a hot summer day. Enjoy it in a wrap, on toasted sourdough bread, in a lettuce cup or on a bed of greens. This is great for lunches, picnics, and potlucks. It’s Whole Food Plant Based, Vegan, oil free, refined sugar free, gluten free and it’s free from highly processed ingredients.

Food Processor Ingredients:
2 (15.5 oz.) cans chickpeas, drained and rinsed
¼ cup pineapple tidbits *

Salad Ingredients:
1 cup celery, diced 
½ cup red onion, fine dice 
1 to 1½ cups pineapple tidbits
¼ to ½ cup toasted* pecans, coarsely chopped 

Blender Sauce Ingredients: (This made more sauce than needed for the salad, in my opinion.  I like my salads to be lightly coated in sauces/dressings. I will use the leftover sauce for another salad.)

½ cup (raw, unsalted) cashews (I soaked them in hot water for about 20 minutes.)
½ cup pineapple tidbits
¼ cup pineapple juice (from can of pineapple tidbits)
2 Tablespoons distilled white vinegar
2 teaspoons pure maple syrup 
1 teaspoon hot sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 Tablespoon dried minced onions (I used 1 Tablespoon red onion.)
¼ teaspoon sweet paprika
½ teaspoon dried ground mustard powder
1/8 teaspoon black pepper 
¼ to 1 teaspoon sea salt 

Place the cashews into a small bowl, cover with boiling water for 15 minutes. After 15 minutes, drain off water (discard water or you can save water to make Homemade Vegan Aquafaba Mayo) and place the soaked cashews into a high-speed blender.
Make the Sauce by placing all the remaining Sauce Ingredients into a high-speed blender with the soaked cashews. Blend until smooth and emulsified. Refrigerate until ready to use.
Rinse and drain the chickpeas, shake off any excess water. Place the chickpeas into a food processor along with ¼ cup of pineapple tidbits, pulse a few seconds just until roughly chopped. Place the contents into a large bowl.
Place all the Salad Ingredients into the large bowl with the chopped chickpeas and pineapple mixture.
Pour the sauce over the mixture, gently toss. Taste test for flavor.  Add more seasoning, if needed.  Refrigerate for an hour to allow the flavors to marry. Leftovers will generally keep for 4-5 days in the refrigerator.  Store in a covered container.

Nutritional Information (1 of 5 servings, not including bread) 230 calories; 11.7 g fat; 0 mg cholesterol; carbohydrates 27.9 g; fiber 5.1 g; protein 6.6 g; 5% calcium; 13% iron

Notes regarding ingredients: 
Pineapple Tidbits: We used a 20 oz. can Dole Pineapple Tidbits in 100% pineapple juice. You will need to separate the tidbits into 3 portions, ½ cup is in the sauce, ¼ cup is chopped with the chickpeas in the food processor.  The remaining amount is just over one cup, roughly 1½ cups and used in the salad portion of the recipe.
Pineapple Juice: Place a strainer over a bowl and dump the pineapple tidbits into the strainer to collect the juice. You will use 1/4 cup of this juice when making the sauce.
Hot Sauce: We used Frank’s Red Hot Original Hot Sauce.
Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Cashews: If you wish, you can substitute the ½ cup of cashews for Vegan Mayonnaise. You may need a little more mayonnaise largely dependent on how dry or moist you prefer your salad.
Toasted Pecans: Toasting the pecans is an additional step and is totally optional. Toasting pecans adds an extra element of flavor that one doesn’t get with untoasted pecans. (350F for 5-10 minutes) If pressed for time and effort, you can add the pecans in untoasted. (You can substitute toasted sliced almonds for the pecans if you wish.)

Chickpea Salad (vegan)

Makes 4 generous servings

Recipe from https://theplantbasedschool.com
Husband-Tested in Alice’s Kitchen

This simply delicious chickpea salad is great to have on hand for quick (and packable) meals.  Make a batch of this on your food prep day so you’ll have easy lunches throughout the week.

2 cans (15 ounces each) chickpeas**, drained and rinsed
⅓ cup vegan mayo**
1 Tablespoon soy sauce
1 Tablespoon mustard
1 Tablespoon nori sheet blended into flakes. (I used 1 heaping Tablespoon Trader Joe’s Furikake Japanese Multipurpose Seasoning.)
½ medium red onion, chopped
1 stalk celery, chopped
1 handful fresh parsley or dill, chopped (I used parsley.)
The juice of ½ lemon (about 1½ Tablespoons)
1 Tablespoon pickles or capers, chopped (I used capers.)
2 pinches salt or more to taste
2 twists of black pepper

Instructions:
Drain and rinse 2 cans (15 ounces each) of chickpeas and transfer them into a container with shallow edges, such as an oven dish.
Mash them with a sturdy fork or potato masher.
Tip: It's easier to mash the chickpeas in a container with low edges, like an oven dish or shallow bowl like a pie plate.  Add ⅓ cup vegan mayo, 1 Tablespoon soy sauce, 1 Tablespoon mustard, and 1 tablespoon nori sheet (blended or finely chopped).
Then add ½ medium red onions, 1 stalk celery, 1 handful fresh parsley, 1 Tablespoon pickles (all chopped), and the juice of ½ lemons.
Season with 2 pinches of salt and 2 twists of black pepper.
Mix with a fork until all ingredients are well combined. Taste and adjust for salt.
Serve in a sandwich, on toasted bread, on a baked potato, or eat as is, with a side of lettuce leaves as a salad.

**Note:  Don’t discard the chickpea “water” from the can.  It’s called aqua faba and can be used to make this simple, economical and delicious Homemade Vegan Mayo that you can use for this salad!!

Peanut Miso Cucumber Crunch Sandwich

Recipe from Plant Based RD
Husband-Tested in Alice’s Kitchen
Makes 4 sandwiches

I’m not a huge fan of sandwiches, but this one is quite delish.  I love that you can make the components in advance and then, come lunch time, place them on your favorite whole grain bread and enjoy. Easy peasy, tasty, tasty.

1 English cucumber, thinly sliced 
Pinch of kosher salt 
¼ cup cilantro leaves, minced 
1 scallion, thinly sliced 
3 Tablespoon finely chopped peanuts 
Zest and juice of 1 lime 
1 heaping Tablespoon natural unsalted peanut butter 
2 teaspoons soy sauce or tamari
1 teaspoon sriracha 
1 teaspoon maple syrup (optional)

1 (15 oz can) chickpeas, drained and rinsed 
2 teaspoons white miso paste 
2 scallions, thinly sliced ,
1 clove garlic, grated 
2 Tablespoons natural unsalted peanut butter
Pinch of salt 
1 Tablespoon sriracha 
2 teaspoon maple syrup 
2 teaspoon rice wine or brown rice vinegar 

Slices of whole grain sourdough bread or whole wheat bread or whole wheat lavash or whole wheat pita

Add the cucumbers to a medium bowl and top with a pinch of salt, cilantro, scallions, peanuts and lime zest. To a separate small bowl add the lime juice, peanut butter, soy sauce, sriracha and maple syrup and whisk together until evenly mixed. Pour the mix overtop the bowl of cucumbers then toss everything to combine and place in the fridge.

To a separate medium bowl, add your chickpeas and miso then use a fork to mash them together. When mashing, mash as much of the chickpeas as you personally like.

Add the scallions, garlic, peanut butter, sriracha, maple syrup, and rice wine vinegar then stir together well to combine into a uniform mixture. Refrigerate the mixture until ready to enjoy.

To assemble a sandwich, add a few spoons of the peanut miso chickpeas onto a slice of bread and spread it out evenly. Then layer the cucumbers on top. Cover with the other slice of bread then enjoy! (I would recommend adding some of your favorite greens to your sandwich as well.) Serve with some seasonal fruit or berries for a wholesome lunch.

Nutrition: (1 of 4 servings) 360 calories; 14g fat; 3g saturated fat; 0g trans-fat; 0mg cholesterol; 700mg sodium (This could be reduced by using tamari in place of soy sauce); 50g carbohydrates; 10g fiber; 3g sugars; 12g protein 

Orzo and Kale Stew

Recipe from Better Food Guru

Husband-Tested in Alice's Kitchen

Makes 6 servings

With only 30 minutes of cooking time, this wholesome Orzo and Kale Stew is a true winter warmer that fills your belly and nourishes your soul.  Just look how colorful it is!  This stew made the hubster VERY happy indeed.

½ pound orzo pasta (I used whole wheat orzo.)
1 teaspoon extra virgin olive
1 onion, chopped
3 garlic cloves, minced
1 celery stalk, diced
1 carrot peeled and chopped
2 cups kabocha squash, peeled and cubed (I used one large sweet potato, peeled and diced.)
½ bunch kale chopped (I used a mixture of kale and purple Napa cabbage.)
15 oz can butter beans, drained
15 oz can chickpeas, drained (You could use another white bean, if you wish.)
½ cup green peas (I used frozen peas.)
3 tomatoes, chopped (I used 1 can of diced tomatoes with green chiles.)
½ teaspoon salt
1 teaspoon smoked paprika
1 teaspoon Italian seasoning
1 Crushed red pepper and black pepper to taste
Water or vegetable broth (I used 1 Tablespoon Better-Than-Bouillon No-Chicken with water.*) 
4 Tablespoon vegan Parmesan (1 cup ground cashews, ½ teaspoon salt and 3 tablespoons hemp seeds)

Cook orzo according to package and set aside. (To keep it from sticking, you can spray it with a bit of olive oil and toss.  Keep it covered while you prepare the rest of the stew.) In a large pot or Dutch oven, cook the onions and garlic until fragrant 2-3 minutes. Add celery, carrots and kabocha. Season with salt and cook for 5 minutes. Add tomatoes and cook until they begin to release their juices, about 2 minutes. Add in 10 cups water, butter beans, chickpeas, kale, green peas and spices. (*I began with 6 cups of water and 1 Tablespoon Better-Than-Bouillon No-Chicken.  I didn’t wish the stew to become too watery.  You can always begin with 6 cups and add more water as you like.) Cover and bring to a boil.  When it comes to a boil, remove the cover and simmer for 15 minutes. Add orzo** when serving to avoid the pasta swelling and getting soggy. Garnish with pepper, crushed red pepper and vegan Parmesan.

Notes:
When making soup with noodles, I highly recommend cooking and storing them separately rather than adding them directly to the pot as they tend to swell, absorb all the broth and give soups an unpleasant gummy texture. Add in the noodles cold or room temperature to a steaming hot bowl of soup and it brings it to just the right temp for eating! This stew is quite versatile. If kabocha is not available, sub in whatever squash is available like butternut, pumpkin, Yukon gold potatoes or a large sweet potato, like I did.  If you have gluten sensitivity, use wild rice or gluten free noodles such as Banza or Trader Joe's Lentil Pastas. 

Nutrition: (1 of 6 servings) Calories: 316; Carbohydrates: 60g; Protein: 14g; Fat: 3gSaturated Fat: 1g; Sodium: 647mg; Potassium: 755mg; Fiber: 11g; Sugar: 5g; Vitamin A: 3490IU; Vitamin C: 26mg; Calcium: 92mg; Iron: 4mg

Parmesan-Kale Sweet Potato Boats With Salted-Lemon Chickpeas & Maple-Balsamic Cream

Recipe from starinfinitefood 

Adapted and Husband-Tested in Alice’s Kitchen

Makes 2 servings

I used what I had to make this deliciously simple dinner.  Also, since it was just we two, I cut the recipe ingredients (which is what is shown below.) This recipe can easily be doubled. The recipe called for chickpeas, but I already had black lentils made, so I used those instead.  I also used homemade Creamy Blender Balsamic Vinaigrette instead of the tahini cream because I had a jar of it prepped in the fridge.  I topped the dish with homemade Salad Topper, which turned out to be a great idea. The hubster was thrilled with this meal.

For the sweet potatoes:

1 sweet potato, halved lengthwise and scored

1 Tablespoon olive oil

Salt

Pepper

For the kale:

1 cups minced kale (I used purple curly kale.)

¼ cup shredded Parmesan (Use vegan Parmesan to make this vegan.)

1 Tablespoon olive oil

2 teaspoons fresh lemon juice

1 clove garlic, crushed

Salt and freshly ground pepper, to taste

For the chickpeas or lentils:

1 cup chickpeas, rinsed and drained OR cooked black lentils, rinsed and drained

½ Tablespoon olive oil

½ teaspoon paprika

½ teaspoon garlic powder

½ teaspoon oregano

½ teaspoon sugar

¼ teaspoon salt

Zest of ½ lemon

For the Maple Balsamic Tahini Cream: (I used Creamy Blender Balsamic Vinaigrette instead.)

2 Tablespoon tahini

½ Tablespoon balsamic vinegar

1 teaspoon maple syrup

Pinch of salt

1 Tablespoon water

Toppings:

I used homemade Salad Topper, but any toasted seeds and/or nuts combo would be lovely.

Preheat the oven to 425. Line a sheet pan with parchment paper and set aside. 

Add the olive oil, a generous pinch of salt and pepper to the bottom of the sheet pan. Place the sweet potatoes face down in the oil and drizzle the tops with more oil and salt. Place in the oven for 35 minutes, flipping after 20 minutes. 

Make the chickpeas. Add all ingredients to a bowl, toss to coat and bake for 13-17 minutes, tossing halfway. They should be crisp. 

While the potato roasts, make the kale mixture. Add the kale, olive oil, lemon juice, salt, pepper and garlic to a bowl then use your hands to massage the kale. Add the parmesan cheese then toss with some tongs. 

Remove the sweet potato from the oven, push it to one side, then add the kale mixture to the other side and spread out. Bake for 5 minutes.

If using the tahini cream, add all ingredients and whisk until smooth. 

Place the sweet potato on a plate, top with a spoonful of the kale mixture, the chickpeas, sunflower seeds, dill and tahini.

Aquafaba Mayo (vegan)

Recipe from PlantYou
Husband-Tested in Alice’s Kitchen
Makes about 1¼ cups

A simple plant-based mayo recipe ready in five minutes, using only seven ingredients. It tastes fabulous and mimics "real" mayonnaise in an amazing way. Remember to pre-soak your cashews. You can do so overnight, or in the morning before a day’s work. Aim for 8-12 hours soaking. Soaked and blended cashews are the component that gives this vegan mayo its rich, creamy texture. Additionally, cashews are an amazing source of healthy fats. Aquafaba is just the liquid in a can of chickpeas. You can use this plant-based mayo in the same ways you would use regular mayo. Enjoy it in salads, sandwiches, wraps, and dips.

Ingredients
½ cup aquafaba, could be more or less, depending on what is left from a can of chickpeas 
¾ cup cashews, soaked overnight 
1 lemon, juiced (about 2 Tablespoons)
1 teaspoon maple syrup 
1 Tablespoon apple cider vinegar 
1 teaspoon mustard (I used Dijon mustard.)
1 teaspoon salt

Instructions
In a high speed blender, combine all ingredients until smooth. 
Add warm water 1 tablespoon at a time as needed to blend. 
Transfer to the fridge and allow to thicken for at least 2 hours. 
Store in the fridge for up to one week.

(1 of 12 Servings) Calories: 49.3; Carbohydrates: 3.7g; Protein: 1.6g; Fat: 3.6g; Saturated Fat: 0.6g; Polyunsaturated Fat: 0.6g; Monounsaturated; Fat: 1.9g; Sodium: 199.6 mg; Potassium: 68.5 mg; Fiber: 0.5g; Sugar: 1.1g; Vitamin A: 2.3IU; Vitamin C: 4.8 mg; Calcium: 6.4 mg; Iron: 0.6mgs; 0 cholesterol

Notes:
• Use this vegan mayo substitute just as you would use regular mayonnaise. It’s great in a potato salad, chickpea “tuna” sandwich, or as a base for a dip.
• Taste and adjust the seasonings as you see fit. For instance, you could always add extra lemon juice for acidity, extra salt, or some nutritional yeast for a deeper flavor profile.
• Speaking of additions, this is an excellent base recipe for flavored mayo variations. You can add herbs, spices, garlic, or sriracha to make your favorite type of mayo!
• As you blend the ingredients together, you can add a little bit of warm water, no more than one tablespoon at a time, to help this healthy vegan mayonnaise come together. (I didn't need to do this.)

Vegan Tuna (Chickpea/Hearts of Palm) Salad

Recipe from Nisha Vora of Rainbow Plant Life
Husband-Tested in Alice’s Kitchen

This makes a dang good sandwich.  I had been making another recipe for chickpea salad. but I when I saw this recipe, I wanted to try using hearts of palm. I love the texture of the hearts of palm mingled with the chickpeas.  This was absolutely delicious, as all of Nisha’s recipes are.  

Ingredients:
1 (15-ounce) can chickpeas, drained and rinsed
1 cup canned hearts of palm, drained and rinsed and roughly chopped 
1/3 cup vegan mayo
1 Tablespoon Dijon mustard (or spicy brown mustard)
2 celery ribs, diced
2 teaspoons celery seeds
2 Tablespoons dill or sweet pickle relish (I used dill pickles.)
2 Tablespoons nutritional yeast
2 nori sheets, crumbled with your hands into small pieces OR ¼ cup Trader Joe’s Furikake Japanese Seasoning
2 Tablespoons freshly squeezed lemon juice
¼ teaspoon kosher salt
Freshly cracked black pepper

For Serving: 
8 slices of hearty sandwich bread or sliced baguette
Sandwich fixings of choice: romaine or leaf lettuce, sliced or shaved cucumber, sliced tomatoes, fresh dill sprigs, pickles

Directions:
In a food processor bowl, combine the chickpeas, hearts of palm, mayo, mustard, celery, celery seeds, relish, nutritional yeast, crumbled nori, lemon juice, salt, and several cracks of pepper.
Do not blend! Pulse about 10 to 15 times, until incorporated and combined but still chunky.
Taste, adding more salt and pepper as needed. But stir them in by hand instead of pulsing to avoid over-blending.
If making sandwiches, spread the tuna salad onto four slices of bread. Top with your desired sandwich toppings. Top each with another slice of bread (for extra richness, add a thin layer of vegan mayo to this slice of bread). 

Red Pesto Couscous Salad with Smoky Granola (vegetarian)

Recipe from BOSH 
Serves 4
Adapted and Husband-Tested in Alice’s Kitchen

This simple Red Pesto Couscous Salad with Smoky Granola is loaded with spiced roast chickpeas and a wonderfully versatile, insanely tasty smoky granola topping. I served this with some Homemade Pickled Beets.  Lovely meal!!

Step 1 Make the Smoky Granola 
1 heaping cup almonds, roughly chopped
¼ cup sunflower seeds 
¼ cup pumpkin seeds
2 Tablespoons olive oil
1 teaspoon apple cider vinegar
2 Tablespoons light soy sauce or tamari
1½ teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
¼ teaspoon black pepper
1 Tablespoon nutritional yeast
Flaky sea salt, to taste

Preheat the oven to 375F.  Place a piece of parchment paper (or silicone liner) on a baking sheet. Place the almonds and the seeds in a large mixing bowl.  In a small bowl, whisk together the olive oil, apple cider vinegar and tamari.  Add the smoked paprika, garlic powder, onion powder, chili powder, pepper and nutritional yeast and whisk again until thoroughly mixed.  Add the spice mixture to the almond-seed mixture and toss until the almonds and seeds are thoroughly coated.  Roast the coated granola in a single layer on a baking tray for 12-15 minutes, stirring halfway through baking time. Transfer to a fresh baking tray or plate to prevent overcooking, then sprinkle with flaky sea salt and mix to coat. Let the granola cool to room temperature before using.

Step 2 Prepare the Air Fryer Roasted Chickpeas.  

(This is an adaptation of a recipe from Sweet Peas and Saffron.)

1 (15 oz.) can chickpeas, drained and rinsed
1 Tablespoon olive oil
½ teaspoon paprika
¼ teaspoon onion powder
¼ teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon cayenne pepper or Aleppo pepper
Salt & pepper to taste

Air Fryer: Heat air fryer to 400°F.  Pat them well to dry. (I usually drain and rinse them and then put them on a towel for a few hours to make sure they’re completely dry. Whisk the olive oil and spices together. Toss in the chickpeas and mix until the chickpeas are coated. Dump the whole batch of chickpeas in the air fryer basket. Cook for 15-20 minutes or more, shaking a few times. When chickpeas are cooked to your liking, remove from air fryer. Sprinkle with salt and pepper, to taste. Since all air fryers will cook slightly differently, use the cook time as a rough estimate and check on your chickpeas frequently during the last 5 minutes of cooking. Leave the chickpeas in an open bowl or jar for up to one week. If they lose their crispness, just pop them back in the Air Fryer for a couple of minutes.

Step 3 Prepare the Couscous.
1 cup couscous
1 cup boiling water
3 Tablespoons plant-based tomato pesto (I use Trader Joe’s Organic Roasted Red Pepper and Almond Pesto which is vegetarian, not vegan.)
½ teaspoon salt
½ teaspoon pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 small red pepper, diced
3 Tablespoons fresh parsley, minced
2 scallions, sliced

Boil a kettle and tip the couscous, red pesto, salt and pepper into a bowl. Pour the boiling water over the couscous mix. Stir well. Cover the bowl and set aside for at least 5 minutes. Uncover the bowl. Fluff the couscous with a fork. Add the diced red pepper, the parsley and the scallions and mix well.  

Step 4 Plate the finished dish.
1 cup hummus
1 cup of the Smoky Granola
4 cups arugula (or other favorite green)
2 Tablespoons fresh lemon juice
1 Tablespoon olive oil
Pinch of Kosher salt

Sprinkle the arugula with the fresh lemon juice.  Add the olive oil and salt.  Toss.  Divide the arugula between 4 bowls.  Spoon ¼ cup of hummus onto each bowl.  Spoon some of the couscous into bowls and top with the roast chickpeas. Sprinkle over the smoky granola and serve immediately.

Healthy Mediterranean Chickpea Salad

Recipe from Beauty Bites 
Husband-Tested in Alice’s Kitchen
Serves 3

I thought this salad was just scrumptious.  It’s pretty, colorful, full of good-for-you ingredients and would make a lovely dish for company.  You can prepare all the ingredients in advance and then toss the salad just before serving it up.  The recipe calls for raw beets.  If you’re not a beet fan, I will say that the other ingredients mask the earthy beet taste, so keep an open mind.  In the winter, when it’s acceptable to turn on the oven, go ahead and roast up the beets and add them to the salad instead of the raw beets.  (I cubed half a very large beet for the salad and then shredded the other half for sandwiches later.)

Ingredients
1 garlic clove, minced
½ lemon, juiced (I used the juice from one small lemon.)
1 Tablespoon olive oil
1 Tablespoon basil leaves, chopped (I used 1 Tablespoon pesto.)
2 scallions, sliced
1½ cups chickpeas, canned, rinsed and drained
1 cup cabbage, chopped, red/purple or green
1 cup arugula or power greens
1/3 cup olives, pitted and chopped
½ cup raw beets, peeled and diced (I’m sure you can substitute roasted beets if you prefer.)
2 Tablespoon feta cheese, crumbled (I used vegan feta cheese.)
Kosher salt and freshly ground pepper, to taste (Optional…the feta and the olives will be salty.)
1 Tablespoon walnuts, roughly chopped 
1 avocado, peeled and chopped

Instructions
In a large salad bowl, whisk the garlic, lemon juice, olive oil and basil (or pesto).  Add the cabbage to the dressing and massage a bit until the cabbage softens up.  Add the rest of the ingredients except the avocado.  Toss well to coat.  Add the avocado and gently toss the salad. 

 
Nutrition Information: (1 of 3 servings) calories: 362; total fat: 21grams (saturated fat 4 grams); cholesterol 6 mg; sodium 305 mg; carbohydrates 37g; fiber 13 grams; sugars 9 grams; protein12 grams

Vegan Lemon Orzo Soup

Makes 3 generous servings

Recipe from Nisha Melvani of Cooking for Peanuts

Husband-Tested in Alice’s Kitchen

This Vegan Lemon Orzo Soup is made with simple pantry-friendly ingredients. It's quick, quick, quick to make on busy days and so delicious!!

Ingredients

1 Tablespoon olive oil or vegetable broth

1 small yellow onion small dice

2 garlic cloves minced

2 small carrots cut into ½-inch coins

½ teaspoon sweet paprika

2 cups vegetable broth plus more for cooking

15 ounces chickpeas canned, drained and rinsed

½ cup orzo

2 Tablespoons white miso (mellow)

1 ½ teaspoons lemon juice or to taste

2 cups chopped curly kale (I used frozen chopped kale.)

Salt and freshly ground black pepper to taste

Instructions

Aromatics: Heat the oil or broth in a medium saucepan over medium-high heat. Cook the onion and carrots for about 7 minutes, or until the onions are translucent. Add the garlic, and paprika and cook for one minute more.

Cook: Add the vegetable broth, 1 cup water, chickpeas, and orzo. Stir to combine. Bring the liquid to a simmer and cook for about 8 minutes, or until the orzo is al dente. Stir frequently to prevent the pasta from sticking to the bottom. Add more broth or water as needed.

Flavor: Transfer the miso to a small bowl. Add 3 tablespoons of water. Mix well until the miso is fully dissolved. Stir the dissolved miso into the soup. Add fresh lemon juice to taste. Stir in the kale until it is just wilted. Season with salt and freshly ground black pepper.

Notes

For oil-free: Substitute the olive oil with more vegetable broth.

Do not overcook or the pasta will be mushy. Stir frequently. 

Storage: Refrigerate leftover Vegan Lemon Orzo Soup in an airtight container for up to 3 days. Or add the orzo for serving, and refrigerate the soup portion without pasta for up to 5 days.

Nutrition Information: (1 of 3 servings) Calories: 341kcal | Carbohydrates: 53g | Protein: 15g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 260mg | Potassium: 662mg | Fiber: 10g | Sugar: 5g | Vitamin A: 10227IU | Vitamin C: 59mg | Calcium: 149mg | Iron: 3mg

 

Baked Vegan Crab Cakes with Artichoke Hearts

 
Recipe from Nisha Melvani of Cooking For Peanuts
Husband-Tested in Alice’s Kitchen
Makes about 12 patties

This was a big hit with the hubster.  I liked these little patties because they were easy to make and perfect for food prep day.  We had them served along with rice and a salad for dinner and then I ate a couple each day for my lunch.  

14 oz. marinated artichoke hearts (from a jar or can)
15 oz. can chickpeas, drained and rinsed
½ medium zucchini, grated using largest holes on a box grater
1½ cups panko breadcrumbs
¾ cup vegan mayonnaise
1 teaspoon Dijon mustard
1 Tablespoon fresh lemon juice
1 Tablespoon Old Bay Seasoning

Preheat the oven to 400F.  
Pulse the chickpeas and artichokes in a food processor until roughly chopped, but still slightly chunky.  Transfer to a large bowl.
Gently squeeze the zucchini to remove excess water.  Add the grated zucchini, panko, mayonnaise, Dijon, lemon juice and Old Bay Seasoning to the chickpeas and artichokes.  Mix well to combine.
Using a 1/3 cup measure, form about 12 patties.  Place them on a large baking sheet lined with parchment paper.  Bake at 400F for 15 minutes.  Flip them over and bake an additional 10 minutes more.  Set aside to firm up for about 5 minutes.

Nutrition Information: (1 of 12 patties) 209 calories; 12.6 g fat; 1.3 g saturated fat; 0 mg cholesterol; 18.4 g carbohydrates; 3.8 g fiber; 1.8 g sugars; 3.5 g protein

Chickpea Energy Bites (vegan, gluten-free, nut-free, refined sugar-free)

 

Recipe from Nutrition by Michaela 

Husband-Tested in Alice’s Kitchen

Makes about 25 bites

These little treats are very simple to make and they taste quite good.  They’re fancy looking enough to serve at a party or to give as a little gift.  You will need a food processor to prepare these.  It also helps to have an ice cream scoop for forming uniform balls, but it’s not necessary.

1 cup fresh dates, pitted

1 can chickpeas, drained and rinsed

½ cup old-fashioned rolled oats

½ - ¾ cup shredded coconut

4 Tablespoons cocoa powder

½ teaspoon ground cinnamon

2 pinches sea salt

3 Tablespoons (or more) brewed coffee

200 grams melted dark chocolate (I added 1 teaspoon coconut oil to the chocolate and used a double boiler for melting.)

Sea flakes, for decorating (optional)

Shredded coconut, for decorating (optional)

Soak the pitted dates in boiling hot water for at least 10 minutes. This will soften them up and make them easy to process.

Add the chickpeas, rolled oats, shredded coconut, raw cacao powder, brewed coffee, sea salt and cinnamon (optional) to a food processor.

Drain the water from the dates and rinse them a little bit in cold water.

Add the dates to the food processor.

Process all the ingredients into a dough. Scrape the sides of the processor bowl with a spatula to make sure all ingredients are evenly distributed throughout the dough.  If the dough doesn’t come together in a ball, add more coffee a tablespoon at a time until the dough comes together.

Place a piece of parchment paper on a plate or cutting board. Using an ice cream scoop, scoop the dough onto the parchment lined platter. With damp hands, roll into balls and place them back onto the parchment paper. Let sit in the fridge for 15 minutes or more.

Meanwhile, melt the dark chocolate, preferably over a water bath (microwave is also fine). Dip the bites into the melted chocolate and place them back on the parchment paper. 

Optional: Sprinkle sea salt or shredded coconut on top before the chocolate hardens.

Place the bites back into the fridge until the chocolate hardens fully before serving.

Store in the fridge for up to 3-4 days, or for longer in the freezer (just make sure to take them out of the freezer to thaw to room temperature about 30 minutes or so before eating.)

Beet Hummus

Recipe from Nisha Vora of Rainbow Plant Life

Husband-Tested in Alice's Kitchen
Servings: 6 to 8
Calories: 142 calories per serving

How pretty this delicious hummus looks on a slab of toasted sourdough or on an appetizer platter!

1 small-medium beet (5 ounces or 140g) 
1 (15-ounce/425g) can chickpeas, drained and rinsed 
1/4 teaspoon baking soda
Heaping 1/3 cup (90g) good-quality tahini 
1 large lemon, zested and juiced (3 Tablespoons juice) more as needed
3 garlic cloves, chopped
¼ teaspoon ground cumin
¼ teaspoon ground coriander
1 heaping teaspoon kosher salt
Freshly cracked black pepper
½ Tablespoon extra-virgin olive oil (optional, for richness)
For serving
Extra virgin olive oil
1 tablespoon Za’atar* 
Chopped flat-leaf parsley
Homemade toasted pita chips, warm pita or flatbread, crackers, or crudités 

Prep the (beets). Preheat the oven to 425°F/218°C. Trim off any beet greens and most of their attached stalks (leave some of the stalk intact to prevent beets from “bleeding” in the oven). If the beets have any skinny tails, don’t trim them, as it results in less juicy beets. Wash and scrub the beets. Roast the beet(s). Rub beets with a bit of olive oil so they have a thin coating. Transfer to an ovenproof baking dish or ovenproof pan for which you have a tight-fitting lid. Add ½ cup (120 mL) water, and cover tightly with foil or the lid. Roast for 45 to 60 minutes, or until fork-tender (medium-sized beets usually take 60 minutes; small beets 45 minutes). While still warm but not hot, run the beets under cool water and peel off the skins (they're easier to peel when warm). Wear food-safe gloves to avoid temporarily staining your hands. Cut the stems off and discard. Roughly chop the beets.

Simmer the chickpeas. Add the drained and rinsed chickpeas to a saucepan, cover with an inch or two of water, and add 1/4 teaspoon baking soda. Bring to a boil over high heat, then reduce the heat to maintain a rapid simmer for 20 minutes, or until the chickpeas start falling apart.

Drain and rinse cooked chickpeas. Remove any loose skins, but no need to peel the rest. Transfer chickpeas to a food processor or small-capacity high-powered blender. Blend for 1 to 2 minutes until you have a smooth puree, scraping down the sides as you go.

Blend the hummus. Add the cooked beet, tahini, 2 teaspoons lemon zest, all of the lemon juice, garlic, cumin, coriander, ½ heaping teaspoon kosher salt, and pepper to taste. Add the olive oil for a richer mouthfeel. Blend until smooth, scraping down the sides with a silicone spatula as you go. Check the consistency. To make it a bit looser, add 1 tablespoon of ice water and blend again. If you prefer a thicker texture, omit.

Once you reach your desired texture, taste for seasonings, adding more salt, lemon zest, lemon juice, garlic, or cumin/coriander as needed. Transfer the hummus to a large plate and use the back of a spoon to make waves or to make a well in the center. Drizzle with olive oil in the well and garnish with Za’atar if using, cilantro or parsley, and a pinch of flaky salt.

*For a simple homemade Za’atar: In a small bowl, mix together 1 TBSP minced fresh thyme, 1 TBSP toasted white sesame seeds, 1 tsp sumac, and 1/4 tsp coarse or flaky sea salt. Mix well and store leftovers in the pantry for a few weeks.