Tag Archives: chickpeas

Veggie Protenia Salad

Veggie Proteina Salad

I’ve recently discovered Red Brick Pizza. They have amazing gluten-free pizza. It’s quite a luxury to go to a pizza parlor and have a real, wood-fired pizza straight out of the oven. I have watched them like a hawk every time I have been and they take so many precautions when preparing a gluten-free pizza (I would also recommend going for a very early lunch when they first open to avoid further cross contamination risks). Every employee I have interacted with has known exactly what ‘gluten-free’ is and what is and isn’t safe on their menu (in extreme detail; I was very impressed). So far my favorites only pizzas I’ve tried are the Hawaiian (the addition of cashews is quite amazing) and the Prosciutto, Mushrooms and Arugula (a drizzle of balsamic and a dash of red pepper flakes; fantastic). Unfortunately, the closest restaurant is 35 miles away, which means I only get to go on the rare Target trip I make (yes, our closest Target is also 35 miles away, I live in a desolate hole), but between Target and pizza, it makes any trip almost as exciting as going to Disneyland.

As amazing as the pizzas are, and they are fantastic, I have absolutely fallen in love with the Veggie Proteina Salad. I never could have dreamed up a more perfect salad, but lucky I don’t have to try anymore, Red Brick has figured it out for me.

From the Red Brick Pizza website:

VEGGIE PROTEINA 
napa mix, artichoke hearts, red & green peppers, mushrooms, onions, kalamata olives, garbanzo beans, kidney beans, black beans, corn, tomatoes, mozzarella, croutons, choice of dressing

Obviously to make it gluten-free, don’t get the croutons. I also leave off the corn, but keep everything else. The salad is so flavorful and so delicious and so easy to make at home, so that’s exactly what I did. I’ve made it at home several times now and every time it’s been fantastic. At the restaurant, I’ve only tried the salad with balsamic vinaigrette, but at home I’ve tried it both with balsamic and ranch dressing. I really can’t decide which is better. Unfortunately in the pictured version here, I forgot to add the cheese, it definitely wasn’t missed. I have to say that in my homemade version I usually use Monterey jack or white cheddar. I just find them tastier, but the cheese isn’t needed at all.

A little more on Red Brick. They also have gluten-free beer and ciders on tap. There are also gluten-free dessert options as well. Gelato and gelato truffles seem to be the main gluten-free dessert options, but last time I went they also offered gluten-free ice cream sandwiches made with GF chocolate chip cookies and gelato. They all look amazing, but between salad and pizza and dessert, I have to prioritize and pizza always wins in my book.

Veggie Protenia Salad

Ingredients

  • MIx of cabbage and lettuce (I used green cabbage and romaine lettuce)
  • 1 can garbanzo beans, drained and rinsed
  • 1 can kidney beans, drained and rinsed
  • 1 can black beans, drained and rinsed
  • 1/2 red bell pepper, diced
  • 1/2 green bell pepper, diced
  • 1/2 red onion, sliced
  • 1/2 cup kalamata olives, sliced
  • 1/2 cup marinated artichoke hearts, chopped
  • 8-10 button mushrooms, cleaned and sliced
  • 1 large tomato (or a pint of cherry tomatoes), diced
  • 1/2 cup shredded cheese (optional) (recommend white cheddar or monterey jack)
  • choice of dressing (recommend balsamic vinaigrette or ranch)

Instructions

  1. Place cabbage and lettuce in a large bowl.
  2. Add in all other ingredients but dressing.
  3. Toss to mix together.
  4. Add dressing of choice and toss again to coat.
  5. Serve immediately.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.clarecooksblog.com/2013/09/veggie-protenia-salad/

Cilantro Lime Chickpea Salad

Cilantro Lime Chickpea Salad

My wonderful friend Zack sent me this recipe last week and told me to “stop what I was doing and make this”. Zack and I have fairly similar palates, so I had a feeling that I would like this salad. I didn’t just like this salad, I loved it. I have yet to find a combination of cilantro and lime that I dislike, so I might not be the most neutral judge, but this salad was pretty close to perfect. Chickpeas make a really great neutral base, which allows the other flavors to really shine through.

I ended up accidentally doubling recipe. I was trying to use up some use it or lose it spinach, which ended up being way more than the originally suggested four cups. It turned out to be a fortunate accident since I had leftovers for days. I upped the amount of garlic and took it easier on the olive oil. I also omitted the sugar the original recipe called for, but that’s just a personal preference. I never add sugar to any type of dressing.

Cilantro Lime Chickpea Salad

Cilantro Lime Chickpea Salad

Ingredients

  • 4 cans chickpeas, drained and rinsed
  • 6 loosely packed cups fresh spinach
  • 1 onion, chopped diced
  • juice from 8 limes
  • 1 bunch of cilantro (about loosely packed cup)
  • 4 Tablespoons dijon mustard
  • 8 cloves garlic, finely minced
  • 3/4 Tablespoon chili powder
  • 1/3 cup olive oil

Instructions

  1. Chop the spinach very finely (feel free to use a food processor and pulse 3-4 times). Add the chickpeas, onion, and spinach to a large bowl.
  2. In the same food processor add the lime juice, cilantro, mustard, garlic, chili powder, and olive oil. Blend until it comes together into a dressing, about 30-45 seconds.
  3. Pour over the chickpea mixture and stir to combine. Add salt and pepper to taste. Let sit for at least 15 minutes on the counter (or overnight in the fridge) to let the flavors get friend.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.clarecooksblog.com/2013/08/cilantro-lime-chickpea-salad/

Salt & Vinegar Roasted Chickpeas

Salt and Vinegar Roasted Chickpeas

I am kind of , sort of, totally obsessed with anything salt and vinegar flavored, well the vinegar part mainly. I love vinegar. Most people probably think of potato chips when they hear the combination, but there are endless possibilities to what you can salt and vinegar. These chickpeas have become one of my favorite snacks. They not only have the tart and crunchy thing going on like salt and vinegar chips, but they are obviously much healthier and pack in a lot of protein. I think they are perfect for a snack on the go, but they are also really good on salads. They make the perfect gluten-free alternative to croutons and still give you a nice flavorful, crunch.

If you really like the flavor of vinegar, I would highly recommend allowing the chickpeas to sit for a longer amount of time once they are done boiling in the vinegar. I find that after 30 minutes there is only a subtle vinegar flavor, but after an hour they are nice and tart and the vinegar taste really comes.

Salt and Vinegar Roasted Chickpeas

Salt & Vinegar Roasted Chickpeas (from Oh She Glows)

  • 2 cans chickpeas, drained and rinsed
  • 3-4 cups white vinegar
  • 1 teaspoon Kosher salt
  • 2-3 teaspoons extra virgin olive oil
  1. Line a baking sheet with tin foil or parchment paper. Take chickpeas and vinegar and place in a medium sized pot. Add a dash of sea salt. Bring to a boil and then remove from heat. Let sit in pot for 30-60 minutes, depending on desired vinegar-ness.
  2. Preheat oven to 425F. Carefully drain chickpeas. Place on lined baking sheet and drizzle with olive oil and sea salt. Massage with fingers until fully coated. Roast for 45 minutes, flipping once half way through. Keep a careful eye on them after 35 minutes of cooking to ensure they don’t burn. The goal here is crispy and golden chickpeas, not black.

Red Lentil, Chickpea & Chili Soup

Red lentil, chickpea & chilli soup

This soup is so easy to make, it’s almost foolproof. It also takes next to no time at all to whip up, so it’s perfect for a fast weeknight meal. There is a bit of a kick to the soup (it’s easy to adjust to your taste), but it helps make this hearty and filling soup nice and warming, which is great for a wintry day or evening.

I thought the heat factor from the chili was just about perfect. I might even go a little crazy next time and add in some sriracha or garlic-chili sauce. You could even you fresh chiles or jalapeños in place of the chili flakes if you wanted, or use both if you are really crazy bout spice. Next time I would definitely add in some more garlic and maybe squeeze in some lemon juice before I served it, but recipe is pretty close to perfect as is.

Red lentil, chickpea & chilli soup

Red Lentil, Chickpea & Chili Soup (adapted from BBC Good Food)

  • 2 teaspoon cumin seeds
  • large pinch chilli flakes
  • 1 tablespoon olive oil
  • 1 red onion, chopped
  • 3 cloves garlic, minced
  • 140g/5 ounces red split lentils
  • 850ml/3.5 cups low-sodium vegetable stock
  • 1 ~400g can tomatoes, whole or chopped
  • 1 can of chickpeas (~411g), rinsed and drained (freeze leftovers)
  • small bunch coriander/cilantro, roughly chopped (save a few leaves, to serve)
  • 4 tablespoons 0% Greek yogurt , to serve
  1. Heat a large saucepan and dry-fry the cumin seeds and chilli flakes for 1 min, or until they start to jump around the pan and release their aromas. Add the oil and onion, and cook for 5 mins. Stir in the lentils, stock and tomatoes, then bring to the boil. Simmer for 15 mins until the lentils have softened.
  2. Whizz the soup with a stick blender or in a food processor until it is a rough purée, pour back into the pan and add the chickpeas. Heat gently, season well and stir in the coriander. Finish with a dollop of yogurt and coriander leaves.


Chickpeas Curry with Tomatoes & Spinach

Chickpeas Curry with Tomatoes & Spinach

This is a quick and easy vegan curry. It’s super tasty and you probably have the majority of the ingredients on hand already. It’s perfect for a quick weeknight meal and it will make your kitchen smell amazing.

After reading some of the comments on the original recipe, I used less than the original amount of liquid called for since most people seemed to find it too watery. I also substituted broth for the water just to create a bit more flavor. If you don’t have red chiles on hand or can’t find them you could easily substitute jalapeños, bell peppers or even canned chiles.

Chickpeas Curry with Tomatoes & Spinach

Chickpeas with Tomatoes & Spinach (from BBCGoodFood.com)

  • 1 tablespoon vegetable oil
  • 1 red onion, sliced
  • 4 garlic cloves, minced
  • ½ finger length piece fresh root ginger, shredded
  • 2 mild red chillies , thinly sliced
  • ½ teaspoon turmeric
  • ½ teaspoon ground coriander
  • ¾ teaspoon garam masala
  • 1 teaspoon ground cumin
  • 4 tomatoes, chopped
  • 2 teaspoon tomato purée
  • 3/4 cup/200 ml low-sodium vegetable broth
  • 1 14-ounce/400g can chickpeas , rinsed and drained
  • 1/2 pound/200g baby spinach leaves
  1. Heat the oil in a wok and fry the onion over a medium-low heat until softened. Stir in the garlic, ginger and chillies and cook for a further 5 mins until the onions are golden and the garlic slightly toasted.
  2. Add the turmeric, garam masala, coriander and cumin, stirring over a low heat for a few secs. Tip in the chopped tomatoes and add the tomato purée, then simmer for 5 mins.
  3. Add the chickpeas to the pan and add in broth one 1/4 cup/100ml at a time. Simmer for 10 mins before stirring in the spinach to wilt.
  4. Serve and enjoy!


Channa Masala and Aloo Palak

Channa Masala and Aloo Palak

While living in London, I naturally developed an obsession with Indian food. Sure, I’d had Indian food before in California, in Budapest, hell, even in India, but it was never something that was on my everyday radar. Well, moving to London changed all that. The first Indian meal I remember going to in London was to Preem and Prithi for Lauren’s birthday. That meal signified the beginning of the obsession. I’ve been hard pressed to find an Indian dish that can even compare. I was close to giving up. I had resigned myself to Trader Joe’s frozen Indian meals. Not bad considering they come from a microwave, but just not good.

Yesterday, while I was in Trader Joe’s, I was looking at the Channa Masala box. Despite having purchased it many times, for some odd reason I decided to look at the ingredients. Once, I realized that I had all of these ingredients at home in already, I hatched a genius idea of making my own Indian food! Best idea I’ve had all week. Maybe even all year.

Channa Masala and Aloo Palak

Just trust me when I say that you need to make this right now. You can thank me later.

Channa Masala (adapted from this recipe)

  • 1 tablespoon butter
  • 1/2 onion, chopped
  • 2 garlic cloves
  • 1/2 tablespoon ground coriander
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground cayenne pepper
  • 5 tablespoons diced tomatoes (I used canned, diced tomatoes with garlic and onions)
  • 1/2 cup broth (I used vegetable broth)
  • 1 15-ounce can chickpeas, rinsed and drained
  • 1 teaspoon paprika
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon salt
  • Juice of 1/2 lemon
Melt butter over medium heat. Add onions and cook until soft and beginning to brown. Add garlic. Add the coriander, cumin, cayenne, and turmeric. Stir until combined and cook for 30 seconds or so. Stir in the tomatoes. Cook for 5 minutes, stirring occasionally. Add chickpeas and broth and bring to a boil. Reduce heat to a simmer. Add the paprika, garam masala, salt, and lemon juice. Cover and cook at a simmer for 10 minutes. Serve and enjoy!

 

Allo Palak (adapted from this recipe)

  • 1 1/4 cup frozen spinach
  • 3 cloves garlic, minced
  • 2 onions, chopped
  • 1/2 tsp ground ginger
  • 1/2 fresh jalapeño, diced
  • 4 small waxy potatoes, peeled and cubed
  • 4 tbsp butter
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • 1/2 tsp ground coriander
  • vegetable broth (if needed)
Boil peeled and cubed potatoes until done. Heat 2 tablespoons of butter over medium-high heat. Cook spinach, garlic, onions, jalapeño, ginger until onions are soft, about 10 minutes. Once soft, remove from pan, place in blender and blend into a purée.
Heat remaining butter in pan, add cumin and heat until fragrant. Add spinach mixture and simmer for a few minutes. Stir in potatoes, garam masala, coriander and a dash of broth if needed. Simmer for a few minutes to let the potatoes absorb the flavor.