#crispychickpeas

A delicious and vegan-friendly twist on the classic Caesar salad, this California version is loaded with fresh veggies, crispy chickpeas, and a creamy vegan Caesar dressing.

Ingredients: 2 heads of Romaine lettuce, chopped. 1 cup cherry tomatoes, halved. 1/2 cup sliced cucumber. 1/4 cup sliced red onion. 1/4 cup sliced black olives. 1/4 cup roasted chickpeas. 1/4 cup vegan Caesar dressing. 1/4 cup vegan Parmesan cheese, grated. Salt and pepper to taste. Lemon wedges for garnish.

Instructions: Put the Romaine lettuce in a big salad bowl after washing it and cutting it up. When you're done with the lettuce, add the sliced cucumber, red onion, black olives, and roasted chickpeas. Add the vegan Caesar dressing to the salad and toss it around to make sure everything is covered. Add the vegan Parmesan cheese to the salad and season with salt and pepper to taste. Add lemon wedges as a garnish to make it taste even better. Serve your California Caesar Salad right away and enjoy it!

Prep Time: 15 minutes

Cook Time: 0 minutes

This Avocado Kale Salad with Crispy Chickpeas is a healthy and delicious option for a satisfying salad. The combination of creamy avocado, crispy chickpeas, and tangy balsamic dressing makes it a perfect meal or side dish.

Ingredients: 2 cups kale, chopped. 1 ripe avocado, diced. 1 can 15 oz chickpeas, drained and rinsed. 2 tablespoons olive oil. 1 teaspoon smoked paprika. 1/2 teaspoon garlic powder. Salt and pepper to taste. 1/4 cup cherry tomatoes, halved. 2 tablespoons red onion, finely chopped. 2 tablespoons fresh lemon juice. 2 tablespoons balsamic vinegar. 1/4 cup grated Parmesan cheese optional. 2 tablespoons toasted pumpkin seeds optional.

Instructions: Start by heating the oven to 400F 200C. Add the garlic powder, salt, and pepper to the chickpeas in a bowl. Toss them with the olive oil and smoked paprika. Spread the seasoned chickpeas out on a baking sheet. Roast them in a hot oven for 20 to 25 minutes, shaking the pan every now and then, until they are crispy. To soften the chopped kale, rub it with lemon juice and a pinch of salt for a few minutes while the chickpeas roast. Take the chickpeas out of the oven when they are crispy and let them cool down a bit. Massage the kale and add the diced avocado, cherry tomatoes, and red onion to a large salad bowl. Add the balsamic vinegar to the salad and gently toss it all together. Put the crunchy chickpeas, grated Parmesan cheese, and toasted pumpkin seeds on top of the salad, if you want to. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

These Crispy Chickpea Tacos with Kale Slaw and Tahini Dressing are a delightful fusion of textures and flavors, offering a satisfying vegan meal. The chickpeas are seasoned and roasted to perfection, providing a crunchy element to the tacos. The kale slaw adds freshness and color, while the creamy tahini dressing ties everything together with its nutty and tangy notes.

Ingredients: 1 can 15 oz chickpeas, drained and rinsed. 1 tablespoon olive oil. 1 teaspoon smoked paprika. 1 teaspoon ground cumin. 1/2 teaspoon garlic powder. Salt and pepper to taste. 8 small taco-sized tortillas. 2 cups shredded kale. 1/4 cup shredded purple cabbage. 1/4 cup shredded carrots. 1/4 cup chopped cilantro. 2 tablespoons tahini. 2 tablespoons water. 1 tablespoon lemon juice. 1 clove garlic, minced. 1/2 teaspoon maple syrup. Salt and pepper to taste. Lime wedges, for serving.

Instructions: Turn on the oven and heat it up to 400F 200C. Mix the chickpeas with cumin, garlic powder, salt, and pepper in a bowl. Add the olive oil and toss until the chickpeas are well covered. Put the chickpeas on a baking sheet and spread them out. Bake for 20 to 25 minutes, shaking the pan every so often, until they are crispy. Shred the kale, purple cabbage, carrots, and cilantro and put them all in another bowl. To make the dressing, mix the tahini, water, lemon juice, minced garlic, maple syrup, salt, and pepper in a small bowl with a whisk. To make the tortillas soft, heat them in a dry skillet or the microwave. Put crispy chickpeas, kale slaw, and tahini dressing in the middle of each tortilla to make a taco. Put lime wedges on the side and serve.

Prep Time: 15 minutes

Cook Time: 25 minutes

This deconstructed falafel salad has all the flavors of regular falafel but is made in a fresh, colorful way. A bed of mixed greens, tomatoes, cucumber, and radishes are dressed in a zesty tahini dressing. Crispy chickpea patties add protein and texture to the salad. This meal is healthy and filling, and it can be eaten for lunch or dinner.

Ingredients: 1 cup chickpea flour. 1/2 cup water. 1/4 cup finely chopped red onion. 2 cloves garlic, minced. 1/4 cup chopped fresh parsley. 1 tsp ground cumin. 1/2 tsp ground coriander. 1/4 tsp baking soda. Salt and pepper to taste. 4 cups mixed salad greens. 1 cup cherry tomatoes, halved. 1 cucumber, diced. 1/2 cup sliced radishes. 1/4 cup chopped fresh mint. Juice of 1 lemon. 2 tbsp olive oil. 1/4 cup tahini. 2 tbsp water. 2 tbsp chopped pistachios, for garnish.

Instructions: Mix the red onion, garlic, parsley, cumin, coriander, baking soda, salt, and pepper with the chickpea flour in a bowl until everything is well mixed. Put the nonstick skillet on medium heat and lightly oil it. Make small patties out of the chickpea mixture by spooning it onto the pan. As soon as the first side turns golden brown, the food is done. Take it off the heat and set it aside. Put salad greens, cherry tomatoes, cucumber, radishes, and mint in a large salad bowl. Blend lemon juice, olive oil, tahini, and water in a small bowl until smooth. Add the dressing to the salad and toss it around so that it's all covered. You can put the cooked falafel patties on top of the salad and then sprinkle chopped pistachios on top of that. Serve right away and enjoy!