Savoury Tomato Chickpeas

Savoury Tomato Chickpeas

This is a great staple vegetarian meal to have handy in your fridge, and it is so versatile, tasty and a great dish to make ahead of time for a quick lunch or dinner! I like to serve it warm with a side of soba noodles + leafy greens, and then use it cold the next day as a salad topping or a filling stuffed in roasted sweet potatoes and served with a guacamole or creamy hummus dip (this lentil + hemp protein hummus is also one of my faves!).

I love how quickly it comes together, and how balanced it is; perfect balance of light, but hearty. Fresh, yet comforting. Perfect for the fall season ahead. And if you prefer, you can easily swap the chickpeas for lentils.

Savoury Tomato Chickpeas

Savory Tomato Chickpeas
Print
Recipe type: main
Author:
Prep time:
Cook time:
Total time:
Serves: Serves 2
Ingredients
  • 1-2 tsp olive oil
  • 1 can organic chopped tomatoes
  • 2 tbsp tomato paste
  • 2 gloves minced garlic (or ½ tsp garlic powder)
  • 1 can organic chickpeas, rinsed & drained (you can sub for lentils)
  • large handful fresh coriander (approx 40 gm)
  • handful fresh parsley
  • 1 red onion, thinly sliced
  • salt + pepper
Instructions
  1. On a large an, melt oil and sauce minced garlic while stirring. Once fragrant (after a minute or so), add canned tomatoes + tomato paste + salt and pepper.
  2. Simmer for 10 minutes or so, then add chickpeas, raw onion + fresh herbs and more seasoning if needed and serve with cooked soba noodles and greens.

Savoury Tomato Chickpeas

Posted in Healthy Eating | Tagged , , , , | Leave a comment

Chopped Salad + Asian Peanut Dressing

Chopped Salad + Asian Peanut Dressing

This fresh crunchy salad, dressed in a spicy Asian peanut dressing and topped with toasted cashew nuts, has quickly become our favourite Saturday night dinner options. And it has replaced our tendency to order in and rivals take-out in both flavour and enjoyment! So since Autumn is fast approaching here, I thought it was about time to share, in efforts to try and hold on to colourful, summer-looking meals for just a liiittle longer. We love throwing this together and eating it out of cosy bowls in the couch while catching up or watching a movie. It’s healthy and simple, and the dressing is divine! However, if you’re not a fan of peanuts, the dressing can be made with almond or cashew butter instead too.

I love that this is such a light meal, but if you’re after more substance you can use the salad as filling for rice paper rolls to make your own summer rolls and the dressing as dipping sauce.. DIY take out?!  Using the wraps is a great way to get raw veggies into kids too and makes for a fun (albeit messy) ‘self-assemble’ dinner option.

Chopped Salad + Asian Peanut Dressing

Chopped Salad + Asian Peanut Dressing
5.0 from 1 reviews
Print
Recipe type: Salad
Author:
Prep time:
Cook time:
Total time:
Serves: serves 4
Ingredients
Salad
  • 2 baby gem lettuce, roughly chopped
  • 2 red chillies, deseeded and thinly sliced
  • ½ cucumber, sliced
  • 2 handfuls cherry tomatoes, halved
  • 1 romano pepper, thinly sliced
  • 1 red onion, thinly sliced
  • 100 gm (2 heaped cups) snow peas (mange tout)
  • 2 carrots, sliced with a mandolin slicer
  • 100 gm fresh coriander, chopped
Peanut Dressing
  • 3 tbsp peanut butter (or almond or cashew butter)
  • 1½ tbsp apple cider vinegar
  • 3 tbsp toasted sesame oil
  • 2 tsp tamari sauce (or soy sauce)
  • 2 tbsp lime juice
  • 1 tsp honey
  • pinch cayenne pepper
  • pinch garlic powder
  • 1-2 tsp fresh minced ginger
Topping
  • 100 gm roughly chopped cashew nuts, toasted
Instructions
  1. Chop all the salad ingredients and toss together in a large bowl.
  2. Mix together all the dressing ingredients and whisk together or shake till smooth in a glass jar with lid.
  3. Toast cashew nuts on a dry pan over medium heat for about 3-4 minutes until lightly browned and fragrant.
  4. Serve salad on plates, dress and top off with cashew nuts.

Chopped Salad + Asian Peanut Dressing

 

Posted in Healthy Eating | Tagged , , , , , , , , | 2 Comments

Lentil + Hemp Protein Hummus

Lentil + Hemp Protein Hummus

Homemade hummus is amazing, versatile, full of nutrition and can be used as a dip + spread + filling, or however you like it. Basically, it is something I make a lot, and while I love my classic hummus recipe, I have over the years experimented with many many different types of hummus to mix it up and keep and interesting. This recipe is one of those experiments, and one I keep coming back to. It is a little different from the classic hummus in that it’s made with green lentils and hemp seeds instead of chickpeas. This means it has a much higher protein content and makes it a great and easy way to add a healthy amount of plant based protein to your daily diet.

Hemp seeds are a nutritional powerhouse, and great for our skin and hormonal balance. This is primarily due to their beneficial composition of polyunsaturated fatty acids (PUFAs), particularly omega 3 fatty acids, but also GLA, which is a necessary building block for some prostaglandins — hormone-like chemicals in the body that help maintain proper hormonal balance as well as control inflammation and support other vital body functions. Hemp seeds have also shown to be particularly beneficial for skin conditions, such as  atopic dermatitis, again due to their amazing fatty acids.

While hemp seeds contain 35 gm protein per 100 gm, green lentils packs more protein than most other legumes with 22 gm protein per can, making them another easy to come by, and cheap plant protein. All in all, a jar of this hummus contains upwards of 46 gm protein, making it a great and very healthy protein source to have on hand, ready in your fridge.

Lentil + Hemp Protein HummusSome of my favourite serving suggestions…

  • Spread on top of a toasted piece of bread and topped with sliced cucumber (for a gluten free and very low grain bread, check out my buckwheat and seed bread)
  • As a dip for a colourful crudité platter
  • Served with my Chia Seed Crackers for a super nutritious and filling snack that is high in fibre, healthy fats + protein.
  • As filling in small gem lettuce leaf wraps.

Lentil + Hemp Protein HDip
Print
Recipe type: side
Author:
Prep time:
Total time:
Serves: 1 jar
Ingredients
  • 1 can (240 gm drained) green lentils, rinsed and drained
  • 45 gm (1/4 cup) hemp seeds (shelled)
  • 2 heaped tbsp (approx. 40 gm) tahini
  • 1 tsp salt
  • pinch black pepper
  • ¼ tsp garlic powder
  • ¼ cup fresh lemon juice
  • Top with pinch paprika and parsley
Instructions
  1. place tahini, salt, lemon juice and water i food processor and blend till smooth and creamy.
  2. Add remaining ingredients and process for a couple of minutes until well combined.
  3. Season with extra salt/pepper/garlic if needed, scrape down the sides and process again.
  4. Once done, transfer to a glass jar and store in the fridge for up to 4 days.

Lentil + Hemp Protein Hummus

 

Posted in Healthy Eating | Tagged , , , , , , | Leave a comment