Hi there. Today I’m going to share with you a super easy yet delicious dinner recipe: stuffed sweet potatoes with crispy chickpeas and maple tahini dressing. All of the ingredients go together perfectly. Squishy sweet potatoes are filling and comforting, crispy chickpeas give the dish a pleasant crunch, and maple tahini dressing makes everything taste…
chickpeas
Red Lentil and Chickpea Curry with Winter Vegetables
I came across some cute tiny turnips and a beautiful squash at the market, so why not throw together a warming bowl of lentil and chickpea curry? I make this recipe quite often, rotating different veggies to make it more fun. And of course, I use my homemade curry spice blend, so the flavor is…
Couscous Salad with Fresh Veggies and Chickpeas
This couscous salad is one of my favorite easiest meals to make when I’m super hungry or in a hurry. I always add cucumber, tomatoes, bell pepper and arugula. As for protein, I switch between chickpeas, beans and marinated tofu. But chickpeas works the best in combination with couscous so here we are. Easy, filling…
Mediterranean Chickpea Salad with Za’atar
This simple Mediterranean chickpea salad is another outstanding way to use Za’atar spice blend. It is juicy, refreshing and flavorsome. Also, it is a great lunch idea for the times when you’re in extreme hurry. You need only 5 minutes to whip it up. Serve it alongside the bread of your choice that you can…
Vegan Zeama (Traditional Moldovan Soup)
Zeama is a traditional Moldovan soup, known for its anti-hangover properties. I actually tried it, when I was in Moldova years ago, and in combination with fresh air and local white wine it does the job. I wanted to make this soup at home, but the recipe called for borș acru (fermented wheat bran juice),…
Vegan Chickpea Soufflé
Today I’m trying to make something unachievable. More precisely, vegan chickpea soufflé. After big success with my Fluffy Vegan Omelette, this task seems easier than usually. I tried to make chickpea flour omelette with whipped aquafaba before, but I just couldn’t make it right. But what if I cook it in the oven?
Spring Soup with Chickpeas and Ramson
Why do I call it spring soup? Because it’s lighter than usual hearty soups, it has lemony kick and, most importantly, it is full of spring greens! To make this ramson soup more satisfying I cooked it with chickpeas. Chickpea is hands down my favorite thing in soups. Check out my classic vegan Chickpea “Chicken”…
Stuffed Hokkaido Squash (with Rice and Chickpeas)
If you haven’t tried Hokkaido squash yet I highly suggest you to go and find it. Hokkaido squash has firm flesh and subtle sweet chestnut flavor. I stuffed it with rice, chickpeas, cashews and raisins that together create satisfying and harmonic meal. I intentionally didn’t add extra spices to this dish so the chestnut flavor…
Barley Mushroom Soup with Chickpeas
After making Vegan Deviled Mushrooms I had leftovers of mushrooms and chickpeas. And there’s no better way to incorporate those leftovers than to make my favorite barley mushroom soup. This soup is packed with umami flavors and is so satisfying and nutritious! I like to use different kinds of mushrooms for more depth of the…
Vegan Deviled Mushrooms (Stuffed Cremini Mushrooms)
I was caring the idea in my head to make these vegan deviled mushrooms for quite a long time. I’m so lucky that they turned out the same as I imagined at the first attempt! The idea was to make an egg-like filling using chickpeas for protein and avocado for creaminess and healthy fat. These…