Lunch (320 calories) Green Salad with Chickpeas • 2 cups mixed greens • 1/2 cup cucumber slices • 5 cherry tomatoes, halved • 1/2
cup chickpeas Top salad with 1 Tbsp.
Not exact matches
Topping Spicy Green Sauce (see recipe below) or pesto or another green sauce 2 - 3 stalks (50 g) kale 1/2 lemon 4 tbsp olive oil 100 ml / 1/3
cup sunflower seeds 1 tsp ground sumac 100 ml / 1/3
cup cooked
chickpeas 100 g feta cheese 2 - 3 eggs
To the bowl, add about 3/8
cup blackened
chickpeas (a fourth of the recipe); a big handful of chopped cabbage; 1/4
cup salsa (or to taste); and
top with 1/4
cup of the avocado mixture.
1 (15 - ounce) can
chickpeas 1 lemon juiced (about 2 tbl) 1/4
cup tahini 2 cloves of garlic 3 tablespoons of the pickle (cornichon liquid) 2 tablespoons extra-virgin olive oil, plus more for
topping 1 teaspoon chili paste or hot sauce Salt to taste Optional: smoked paprika to garnish /
top hummus
Spread 1/4
cup of pesto (or more if needed) evenly over the dough, then
top with sun - dried tomatoes,
chickpeas, asparagus and peas.
For dinner I had a mound of stir fried veggies in coconut oil and added the 1/2
cup chickpeas suggested to ease out of purification, I
topped with a tbsp of sesame oil.
1 1/2
cups vegetable or chicken stock 2 teaspoons ground cumin or curry powder 1 1/2
cups couscous, uncooked 425g can
chickpeas, drained 3 medium tomatoes, finely diced 1/4
cup parsley, chopped 2 spring onions, sliced (include green
tops) Rind of 1 lemon or orange, grated Juice of 2 oranges (150 mL) 1 tablespoon vegetable oil
4 medium parsnips 1
cup chopped parsley 1
cup cooked
chickpeas 1/4
cup sliced kalamata olives 2 tablespoons capers 1
cup diced cucumber pine nuts, for
topping
for the socca pizza crust: 1
cup of
chickpea flour 1
cup of water 3 tablespoons of extra virgin olive oil a couple pinches of sea salt freshly cracked black pepper a handful of chopped chives (optional) a couple tablespoons of ghee for the
toppings: 6 - 8 squash blossoms, stems and pistol removed a few tablespoons of pesto (either homemade or store - bought) several dollops of goat's cheese, or your favorite non-dairy cheese
Layered Mediterranean White Bean Dip White Bean Dip: 1 can (15 ounces) cannellini beans (white beans) or
chickpeas (garbanzo beans), rinsed and drained 2 tablespoons fresh lemon juice 1 small clove fresh garlic, finely chopped 1/2 teaspoon coarse salt Dash cayenne pepper 2 tablespoons extra virgin olive oil 1 to 2 tablespoons water, optional 6 medium fresh basil leaves Tomato and Olive
Topping: 1
cup cherry or grape tomatoes, quartered 1/2
cup pitted kalamata olives, coarsely chopped 2 tablespoons chopped fresh basil 1 tablespoon extra virgin olive oil 1/2 teaspoon finely shredded lemon peel Flatbread crackers or whole wheat pita chips
Scone ingredients • 1/2
cup unsweetened almond milk • 1/2 tablespoon apple cider vinegar • 1/2
cup plus 2 tablespoons gluten free rolled oats • 1 1/2
cups 1 to 1 Gluten - Free Flour Blend • 1/4
cup plus 1 tablespoon coconut sugar, plus more for sprinkling on
top • 2 teaspoons baking powder • pinch of sea salt • zest of 2 organic lemons, divided • 1/4
cup neutral coconut oil — scoopable, at room temperature • 1/2
cup pistachios — chopped, plus more for garnish • 1 1/2
cup fresh or frozen (not thawed) blueberries • 1/4
cup aquafaba (water from a can of
chickpeas or other beans) • 1 teaspoon vanilla extract for the glaze • 1/4
cup cashew butter • 1 1/2 tablespoons maple syrup or honey • 1/4 teaspoon turmeric — for colour • juice of 1 lemon
1/2
cup sliced shallots or onion a handful of flaked coconut (shredded would work too) 2 - 3 Tablespoons liquid coconut oil, divided 1 Tablespoon red miso black pepper to taste 1
cup cooked
chickpeas (garbanzo beans) Handfuls of green delicious kale, washed and torn Lemon slices for squeezing on
top, if you like
1 (15oz) can
chickpeas 2 to 3 tablespoons of
chickpea water (from the can) 1/4
cup fresh lemon juice 1/8
cup tahini paste 1 medium garlic clove, minced 2 tablespoons extra-virgin olive oil 1 teaspoon salt 1/2 teaspoon 7 spice 2 tablespoons pine nuts (to garnish) pinch or two of dried oregano seasoning Dash ground paprika, for serving about 1/2 tablespoon olive oil to taste on
top
Optional
chickpea & pumpkin seed
topping: 1
cup chickpeas 1/2
cup pumpkin seeds 1 tablespoon curry powder Drizzle of olive oil
Lunch Chopped Green - Market Salad:
Top shredded green leaf lettuce with grape tomatoes, diced cucumber, 1⁄4
cup diced avocado, 2 tablespoons feta,
chickpeas, and diced red onion; drizzle with 1 tablespoon each olive oil and lemon juice.
Ingredients: 1
cup chickpea or garbanzo flour (Bob's Red Mill makes a great one) 1
cup water 3 TBSP of olive oil + 1 1 TBSP of olive oil 1/2 tsp salt 2 cloves minced garlic 1 tsp dried oregano
Toppings of choice (tomato sauce, pesto sauce, fruits, vegetables, cheese, nitrate free meats, etc) Instructions: Whisk together all ingredients save... Read More»
Topping Ingredients 1/4
cup tomato paste 1
cup canned
chickpeas (rinsed) 1/4 medium zucchini, thinly sliced 1/2
cup pumpkin, finely chopped 2
cup mushrooms, chopped 6 cherry tomatoes, cut in half 1
cup of kale, finely chopped 10 olives, pitted and halved 1 tsp dried rosemary 1 tsp dried mixed herbs salt and pepper to season
Top with a quarter
cup of roasted
chickpeas.
for the socca pizza crust: 1
cup of
chickpea flour 1
cup of water 3 tablespoons of extra virgin olive oil a couple pinches of sea salt freshly cracked black pepper a handful of chopped chives (optional) a couple tablespoons of ghee for the
toppings: 6 - 8 squash blossoms, stems and pistol removed a few tablespoons of pesto (either homemade or store - bought) several dollops of goat's cheese, or your favorite non-dairy cheese
1 medium sweet potato 1
cup chickpeas 2 Tbsp Tahini 1 Tbsp Olive Oil 1 Tbsp Lemon Juice 2 - 3 tsp Coconut Aminos 1 small clove Garlic 1 tsp Cumin 1/2 tsp Cinnamon 1/2 tsp Coriander Pinch of Sea Salt Black Pepper, to taste Toasted Almonds, for
topping
9 Ladle the soup into bowls and
top with 1⁄3 to 1⁄2
cup (75 to 125 mL) of the
chickpea croutons.