Chickpea Salad Sandwich.

Great idea for quick, healthy lunch is making a sandwich.

There are not a lot of options for making your sandwich healthy, delicious and plant based protein packed.

Here is the great recipe which combine all these points: healthy, delicious with plant based protein.

Gluten, dairy free, vegan recipe.

Chickpea Salad Sandwich.

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Ingredients:

1 can chickpeas, drained and rinsed

1 stalk celery, finely chopped

3 green onions, chopped

1/4 cup finelly chopped pickle

1/4 cup finely chopped bell pepper ( I used orange)

2 tbsp vegan mayonnaise ( homemade or store-bought)

1 clove garlic

2 tsp. minced fresh dill

2 tsp. fresh lemon juice

1/4 tsp sea salt

 

In a large bowl, mash the chickpeas with a potato masher until flaky in texture. Stir in the celery, green onion, bell pepper, pickles, mayonnaise, and garlic until combined. Add dill and season with the lemon juice and salt.

Serve with toasted bread of your choice, crackers or wrap.

Enjoy!!!!

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Veggie Burger.

I have been looking for some new veggie burger recipe for a while. I needed something simple, delicious and unique at the same time. So I found the amazing blog with amazing recipes, and there was the perfect veggie burger recipe for me. I kept thinking about it for a week and finally after getting all the ingredients I made it today.

There are some little changes in my recipe, but you can always check the original one.

I usually make bread by myself, but I wasn’t ready to make burger buns, so I got the healthiest version of burger buns at the grocery store:

http://www.foodforlife.com/product/buns/ezekiel-49-sesame-sprouted-grain-burger-buns

They have very few ingredients and taste delicious.

For the topping you can use any kind of sauce( mayo, ketchup), I personally made the cashew sauce and it was amazing; different kinds of veggies and greens.

Veggie Burger.

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Ingredients

Burger:

2 cups cauliflower florets ( steamed)
2 cups cooked chickpeas
1 clove of garlic, peeled
1 tbsp Old Bay seasoning
1 tbsp olive oil
squeeze of lemon juice
1/4 cup chickpea flour or oat flour
1/3 cup chopped scallions

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Add all the ingredients except the flour to the food processor and pulse the mixture until thoroughly mixed. Stir in the flour until your mix is fully combined and the flour is absorbed. Divide the mixture into 6 equal parts and form patties with your hands. Let them set up in the freezer for 1 hour.

Preheat oven to 350°, transfer the patties to the baking sheet and bake them in the oven for 40 min., gently flipping over after the first 20 minutes.

Lemon Cashew Sauce.

1/2 cup raw cashews, soaked for at least 4 hours
1 tbsp lemon juice
1tsp of apple cider vinegar
1 tsp dijon mustard
2 tbsp-1/3 cup filtered water
salt to taste

Mix all the ingredients in the blender on high until well combined and smooth mayo consistency.

Toast the buns and put your veggie burger together using veggie patties, cashew sauce and different kinds of vegetables.

Enjoy!!!!

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Chocolate Chickpeas Cupcakes. Gluten free!!!!

I have kept the idea of using chickpeas in my baking for a long time already. I used chickpeas flour before, but all the goods had  a weird bean’s taste. I read a lot of information about chickpeas: the use, benefits, advantages etc.

Having the last can of chickpeas in my pantry I finally decided to use it to make something sweet. The choice was Chocolate cupcakes, with vegan chocolate frosting.

I didn’t use any flour in the recipe!!! ( Yahoo!!!). I was worried about my experiment, but the worst that could happen: the cupcakes would taste terrible, and I throw them away.

All the ingredients worked perfect together and turned into a most, delicious, truffle style chocolate cupcake!!!!!

Yes, the recipe is healthy and nutritional!!!! Gluten, flour, refined sugars free!!!!!

Please, follow the recipe to get the best result!!!!!

I will keep experimenting with the chickpeas now!!!!

Chocolate Chickpeas Cupcakes.

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For the cupcakes:

15 oz can of garbanzo beans
1/3 cup almond milk
3 eggs
2 Tbl coconut oil
1/2 cup premium cocoa powder
1 tsp baking powder
3/4 cup coconut sugar

For the frosting:

1/2 cup raw cashews ( soaked for a few hours before)
1/4 cocoa powder
1,5 tbs. maple syrup
2 Tbl coconut oil

Preheat your oven to 350 F.  Drain and rinse your chickpeas.  Add the chickpeas and almond milk to a food processor.  Puree until very smooth.  Add eggs one at a time, blending after each.  Add the coconut oil, cocoa powder, baking powder and sweetener – blend until smooth.  Pour into greased muffin tins or cupcake liners and bake for 25 minutes or until a toothpick inserted into the middle comes out clean.  Cool.

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For the frosting mix all the ingredients in the food processor until it becomes creamy and smooth.

Frost your cupcakes and enjoy!!!!

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Taste the best COLD!!!!! Keep them in the refrigerator!!!!!

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Roasted Cauliflower and Chickpeas Salad

I love Gwyneth Paltrow. She is a great actress, very talented person and just a great looking woman.

Her book “It’s All Good” is perfect for trying some healthy and new recipes. I am always looking for some interesting healthy dishes, so her ideas work great in my kitchen. One of the recipes that I tried is Roasted Cauliflower and chikpeas warm salad.

New, unexpectable flavors that won’t leave you hungry.

Roasted Cauliflower and chikpeas salad.

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1 can of chickpeas, rinsed, drained and dried ( I boiled my own ones chikpeas).
1 cauliflower, cut up into florets
1-2 tablespoons olive oil
Sea salt and freshly ground black pepper
1/2 teaspoon of red pepper flakes
1 teaspoon of lemon zest
Fresh parsley

For the dressing.

3 tablespoons white wine vinegar
2 tablespoons Dijon Mustard
5-6 tablespoons of olive oil
Sea salt and freshly ground black pepper

Heat the oven to 425 F

Place the florets and chickpeas on a large baking tray.  Sprinkle with the olive oil, salt, pepper, red pepper flakes and lemon zest.

Shake well and place in the oven for approximately 35-40 minutes or until the cauliflower is golden.

Remove from the oven.

To make the dressing, place all the ingredients in a jar, screw the lid on tight and shake well.

Place the cauliflower and chickpeas in a bowl, pour over the dressing, add as much chopped parsley as you like and toss together.

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