Roasted Veggie Buddha Bowl

Roast spiced chickpeas and vegetables on the same baking sheet and you have a hearty lunch or dinner meal that’s super easy to put together. Top the bowl with avocado, edamame, and quinoa.

Chickpea Pizza Crust

This gluten-free crust can be made ahead of time and when you’re ready to make the pizza, just bake and top it with the ingredients you like. This also makes an amazing snack!

Chickpea Stew

This dish perfectly combines the spices found in Moroccan tagines into a vegetarian stew. Roasted kale and chickpeas add texture and they pair so nicely with caramelized onions and carrots.

Vegan Meringues

Don’t throw away the chickpea liquid in the can as it can be used to make vegan meringues. If you want some extra flavor, fold in some chocolate chips with your favorite extract.

The post Got Chickpeas? Here’s How to Use Them appeared first on thedancingcucumber.com.

Ingredients:

• 1 teaspoon curry powder
• 1 15-oz can of chickpeas
• 1/2 teaspoon turmeric powder
• 1/2 chopped onion
• 1/4 teaspoon ground black pepper
• 2 tablespoons tomato paste
• 2 cloves chopped garlic
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1 tablespoon lime juice
• 1 tablespoon extra virgin olive oil
• 1 tablespoon coconut flour
• 1-inch piece chopped ginger root
• 1/2 teaspoon salt
• 1 14-oz can full-fat coconut milk
• 1/8 teaspoon red pepper flakes

Instructions:

1. Start cooking the onion and ginger together with oil for 5 to 10 minutes.
2. Next, include the coriander, turmeric, curry, red pepper flakes, and black pepper. Mix everything together and continue cooking for 1 to 2 minutes.
3. During the following step, you need to pour in the chickpeas, salt, tomato paste, and coconut milk. Let the chickpea curry cook for 10 more minutes. Don’t forget to mix several times during those 10 minutes.
4. Place the pot on the side, then include the coconut flour and lime juice. Mix, and let it cool down for 5 minutes.
5. Serve it with coriander and you can always add a side such as rice.

The post Indian Chickpea Curry is Great For Lunch appeared first on thedancingcucumber.com.

Recipe

This recipe is really flexible because you can add whatever toppings you like to it. But, the base for this recipe are roasted chickpeas. Cover your chickpeas in olive oil, salt, and smokey paprika, and bake at 400 F for about 25 minutes until they are nice and crispy.

While the chickpeas are cooking you can saute some peppers, or simply chop up tomatoes, red onion, cucumbers, or whatever you have on hand. If you’re using fresh vegetables, mix them with a little vinegar and salt to make a nice crispy topping for the fajitas. To assemble, put the tortillas in a pan to crisp them up a bit or right onto a grill pan. Put down the sour cream if you want to use it, then the chickpeas, followed by the vegetables and top with cheese if you like or leave plain.

The post These Tex-Mex Chickpea Fajitas Are So Yummy! appeared first on thedancingcucumber.com.

Instructions

1. Start by putting chickpeas in a bowl and cover with water. Allow the chickpeas to soak in the water for at least 12 hours and up to 24, changing the water every few hours if you can.
2. Once the chickpeas have had time to soak, drain and rinse them and put them into a pot.
3. Cover the chickpeas with a few inches of cold water, add in a bay leaf, put on the lid to the pot, and bring the water to a boil.
4. Once it’s boiled, bring it down to a simmer and leave it to cook for about 1 hour.
5. While it’s cooking, scrape off the foam that comes to the top whenever you can and throw it away.
6. Once the chickpeas have cooked and become soft, drain most of the water and then season it and cook for a few more minutes.
7. Save in the fridge for 1-2 weeks or in the freezer for months!

The post There’s No Excuse Not To Buy Dried Chickpeas appeared first on thedancingcucumber.com.

Instructions

1. Start off by mashing a can of cooked chickpeas until there are just a few lumps left. You can use a fork or a potato masher.
2. Add to that 1 1/2 avocados. The avocados should be very ripe because they will get mashed too.
3. Mash together the avocado with the chickpeas until it is smooth.
4. Add in 1/2 cup of diced celery, 1 small red onion diced, a tablespoon of fresh cut dill, and 1/2 teaspoon of garlic powder.
5. As you mix everything together to combine, add in 1/2 of a lime juiced to make things easier and to bring out the avocado flavor.
6. Chill in the fridge for at least 20 minutes before eating, or store in an airtight container in the fridge for about 2 days. Enjoy!

The post This Vegan Tuna Salad Has Everything You Want appeared first on thedancingcucumber.com.

Roasted Chickpea Salad

1. Start off by draining and patting dry a can of chickpeas. Put them on a baking sheet and drizzle olive oil. Sprinkle on garlic powder, paprika, salt, cumin, and toss well. Bake at 400F until they are brown and crunchy.
2. Dice up tomatoes, cucumbers, and red onion and put them all in a bowl.
3. Dress the salad with a tahini dressing. Mix tahini with water, lemon juice and minced garlic. Pour over the vegetables and toss well.
4. Add the chickpeas last and enjoy!

Cooked Chickpeas

1. Pour a rinsed can of chickpeas into a pot with some oil.
2. Season with a pinch of curry powder, onion powder, garlic powder, chili powder, and salt. Cook for about 5-7 minutes until the chickpeas are warmed through.
3. Cut up red cabbage and shred some carrots with a grater.
4. Toss with a dressing of apple cider vinegar and honey.
5. Add the chickpeas on top.

The post Two Vegan Chickpea Salad Recipes appeared first on thedancingcucumber.com.

Roasted Veggie Buddha Bowl

Roast spiced chickpeas and vegetables on the same baking sheet and you have a hearty lunch or dinner meal that’s super easy to put together. Top the bowl with avocado, edamame, and quinoa.

Chickpea Pizza Crust

This gluten-free crust can be made ahead of time and when you’re ready to make the pizza, just bake and top it with the ingredients you like. This also makes an amazing snack!

Chickpea Stew

This dish perfectly combines the spices found in Moroccan tagines into a vegetarian stew. Roasted kale and chickpeas add texture and they pair so nicely with caramelized onions and carrots.

Vegan Meringues

Don’t throw away the chickpea liquid in the can as it can be used to make vegan meringues. If you want some extra flavor, fold in some chocolate chips with your favorite extract.

The post Got Chickpeas? Here’s How to Use Them appeared first on thedancingcucumber.com.

Ingredients:

• 1 teaspoon curry powder
• 1 15-oz can of chickpeas
• 1/2 teaspoon turmeric powder
• 1/2 chopped onion
• 1/4 teaspoon ground black pepper
• 2 tablespoons tomato paste
• 2 cloves chopped garlic
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1 tablespoon lime juice
• 1 tablespoon extra virgin olive oil
• 1 tablespoon coconut flour
• 1-inch piece chopped ginger root
• 1/2 teaspoon salt
• 1 14-oz can full-fat coconut milk
• 1/8 teaspoon red pepper flakes

Instructions:

1. Start cooking the onion and ginger together with oil for 5 to 10 minutes.
2. Next, include the coriander, turmeric, curry, red pepper flakes, and black pepper. Mix everything together and continue cooking for 1 to 2 minutes.
3. During the following step, you need to pour in the chickpeas, salt, tomato paste, and coconut milk. Let the chickpea curry cook for 10 more minutes. Don’t forget to mix several times during those 10 minutes.
4. Place the pot on the side, then include the coconut flour and lime juice. Mix, and let it cool down for 5 minutes.
5. Serve it with coriander and you can always add a side such as rice.

The post Indian Chickpea Curry is Great For Lunch appeared first on thedancingcucumber.com.

Recipe

This recipe is really flexible because you can add whatever toppings you like to it. But, the base for this recipe are roasted chickpeas. Cover your chickpeas in olive oil, salt, and smokey paprika, and bake at 400 F for about 25 minutes until they are nice and crispy.

While the chickpeas are cooking you can saute some peppers, or simply chop up tomatoes, red onion, cucumbers, or whatever you have on hand. If you’re using fresh vegetables, mix them with a little vinegar and salt to make a nice crispy topping for the fajitas. To assemble, put the tortillas in a pan to crisp them up a bit or right onto a grill pan. Put down the sour cream if you want to use it, then the chickpeas, followed by the vegetables and top with cheese if you like or leave plain.

The post These Tex-Mex Chickpea Fajitas Are So Yummy! appeared first on thedancingcucumber.com.

Instructions

1. Start by putting chickpeas in a bowl and cover with water. Allow the chickpeas to soak in the water for at least 12 hours and up to 24, changing the water every few hours if you can.
2. Once the chickpeas have had time to soak, drain and rinse them and put them into a pot.
3. Cover the chickpeas with a few inches of cold water, add in a bay leaf, put on the lid to the pot, and bring the water to a boil.
4. Once it’s boiled, bring it down to a simmer and leave it to cook for about 1 hour.
5. While it’s cooking, scrape off the foam that comes to the top whenever you can and throw it away.
6. Once the chickpeas have cooked and become soft, drain most of the water and then season it and cook for a few more minutes.
7. Save in the fridge for 1-2 weeks or in the freezer for months!

The post There’s No Excuse Not To Buy Dried Chickpeas appeared first on thedancingcucumber.com.

Instructions

1. Start off by mashing a can of cooked chickpeas until there are just a few lumps left. You can use a fork or a potato masher.
2. Add to that 1 1/2 avocados. The avocados should be very ripe because they will get mashed too.
3. Mash together the avocado with the chickpeas until it is smooth.
4. Add in 1/2 cup of diced celery, 1 small red onion diced, a tablespoon of fresh cut dill, and 1/2 teaspoon of garlic powder.
5. As you mix everything together to combine, add in 1/2 of a lime juiced to make things easier and to bring out the avocado flavor.
6. Chill in the fridge for at least 20 minutes before eating, or store in an airtight container in the fridge for about 2 days. Enjoy!

The post This Vegan Tuna Salad Has Everything You Want appeared first on thedancingcucumber.com.

Roasted Chickpea Salad

1. Start off by draining and patting dry a can of chickpeas. Put them on a baking sheet and drizzle olive oil. Sprinkle on garlic powder, paprika, salt, cumin, and toss well. Bake at 400F until they are brown and crunchy.
2. Dice up tomatoes, cucumbers, and red onion and put them all in a bowl.
3. Dress the salad with a tahini dressing. Mix tahini with water, lemon juice and minced garlic. Pour over the vegetables and toss well.
4. Add the chickpeas last and enjoy!

Cooked Chickpeas

1. Pour a rinsed can of chickpeas into a pot with some oil.
2. Season with a pinch of curry powder, onion powder, garlic powder, chili powder, and salt. Cook for about 5-7 minutes until the chickpeas are warmed through.
3. Cut up red cabbage and shred some carrots with a grater.
4. Toss with a dressing of apple cider vinegar and honey.
5. Add the chickpeas on top.

The post Two Vegan Chickpea Salad Recipes appeared first on thedancingcucumber.com.