Tag Archives: chickpeas

Hot Curried Chickpea Salad Sandwiches

This is a vegetarian recipe inspired by a hot sandwich my mother made with left over Thanksgiving turkey.
image2 cups cooked (or canned) chickpeas
1 carrot; shredded
2 stalks celery; finely chopped
1/4 cup red onion; minced
1 sweet apple; finely chopped
1/2 teaspoon sea salt
pinch freshly ground black pepper
1 teaspoon curry powder
1/2-3/4 cup mayonnaise for consistency
8-10 slices bread (I had “Food for Life” brown rice gluten free bread, my husband had Ezekiel’s sprouted whole wheat)

Preheat the oven to 375. Place sliced bread on a baking sheet. Rinse and drain the chickpeas. Place all ingredients into a bowl, mix well, dollop onto bread slices and bake until golden on top, about 10-15 minutes. Enjoy!


Meze Inspired Lunch

MENU (clockwise starting at 9 o’clock)
Chili and Lime Broiled Shrimp
“Zucchinoush” (zucchini dip inspired by Baba Ganoush)
Massaged Kale and Carrot Salad
Labneh (yogurt cheese)
Quinoa Tabouli
Olive Salad
Dolmas (stuffed grape leaves)
Fresh Garden Salad Greens
Whole Wheat Pitas
Feta Cheese

Start the night before straining the yogurt for the labneh, soaking chickpeas for the hummus and taking the shrimp out of the freezer. First thing in the morning drain the chickpeas, rinse and cook till tender (2- 2 1/2 hours); cook quinoa; check the yogurt, pour off whey (this can be saved in a jar to cook with) and return to the refrigerator. Prepare the cold dishes and let them chill in the refrigerator.

DSC_0046Chili and Lime Broiled Shrimp
2 lbs shrimp; defrosted, peeled and rinsed
1/2 bunch cilantro; chopped
juice of 1 lime
1 Tablespoon extra virgin olive oil
1 teaspoon chili pepper paste
1 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
1/2 teaspoon cumin

Place shrimp and cilantro in a bowl. Mix remaining ingredients in a small bowl, pour over shrimp and cilantro, mix and spread onto a baking sheet. (or place in a bowl in the refrigerator until ready to broil) Place under broiler for 10 minutes, check to be sure the shrimp is done and some edges start to crisp, remove and serve hot or cold.

“Zucchinoush” (zucchini dip inspired by Baba Ganoush)
2 medium zucchini
2 cloves garlic; crushed
2 Tablespoons tahini
2 Tablespoons fresh pressed lemon juice
1 teaspoon sea salt
1/8 teaspoon fresh ground black pepper
1/8 teaspoon ground cumin

Preheat oven to 375. Cut ends off of zucchini, slice in half lengthwise and place on a olive oiled baking sheet. Bake for 30-40 minutes until the zucchini is soft to the touch and just starting to brown on the edges. Blend together with remaining ingredients until smooth. Refrigerate until ready to serve.

DSC_0037Massaged Kale and Carrot Salad
1 bunch kale (purple used but any will work)
2 carrots; shredded
1/4 teaspoon sea salt
pinch fresh ground black pepper
2 Tablespoons apple cider vinegar
2 Tablespoons extra virgin olive oil
1/4 cup pine nuts (optional)
1/4 cup raisins (optional)

Wash kale, remove stems, tear into bite-sized pieces, massage (just squish in your hands or rub between palms) and place into glass or ceramic bowl. Add remaining ingredients, stir and refrigerate until ready to serve.

DSC_0045Labneh (yogurt cheese)
1/2 cups plain yogurt (or greek yogurt)
sea salt to garnish
black pepper to garnish
smoked paprika to garnish
extra virgin olive oil to garnish

You will need; cheesecloth, wire mesh sieve, plain yogurt and bowl. I make the labneh the night before or first thing in the morning depending on how thick I am making the cheese.
DSC_0113DSC_0114Line a wire mesh sieve with folded cheesecloth so it does not flow over the edge (it will eventually drip and create a mess). Place the lined sieve over a bowl. Pour yogurt into lined sieve, cover lightly and refrigerate overnight. The longer the yogurt drains the more solidified the “cheese”.


Lift the “cheese” by holding the corners of the cheesecloth and gently squeeze out any excess whey. Turn out onto a plate or into a bowl. Serve as is or drizzle with olive oil and sprinkle with herbs, salt and pepper. Reserve the liquid for making chapattis, Indian flat bread.

1 cup dried chick peas; soaked over night, rinsed and boiled till soft (or you can use 2 1/2 cups canned chickpeas)
2 Tablespoons lemon juice
2 Tablespoons olive oil
1/4 cup water
1-4 cloves (to taste) garlic; pressed
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon ground cumin
if necessary- add more water, 1 tablespoon at a time for consistency
Traditional hummus uses tahini but my family prefers it without. If you like the traditional style add 2-4 Tablespoons tahini.

Place all ingredients into a food processor or blender and process until smooth and creamy. At this point you will see if more water is needed for consistency. Add more water one tablespoon  at a time as you process. Taste and add more salt if needed. To add a kick you can add some cayenne pepper. Serve hummus with vegetables and/or crackers for dipping (gluten intolerant or celiac will find that tortilla chips dipped in hummus is delicious). To make this into a light summer meal add cheese and fruit.

Quinoa Tabouli
3/4 cup quinoa
2 clove garlic; crushed
1/4 cup fresh pressed lemon juice
1/4 cup extra virgin olive oil
1 teaspoon sea salt
pinch fresh ground black pepper
1 tomato; chopped
1 cucumber; chopped
large handful parsley; chopped
1/4 cup red onion; minced OR 1/4 cup scallions; diced

Cook quinoa- bring 3/4 cup quinoa and 1 1/2 cups water to a boil, reduce heat and simmer till water is absorbed (about 20 minutes), place into a glass or ceramic bowl/casserole dish and add the garlic, lemon juice, olive oil, salt and pepper, stir, cover and set aside to marinate at least 1 hour. Add the remaining ingredients just before serving and stir to combine.

DSC_0038Olive Salad
2 Tablespoons minced onion (red pictured but white is fine)
1/4 cup Kalamata olives; sliced
1/4 cup Manzanilla olives with pimiento; sliced
1 Tablespoon extra virgin olive oil

Mix ingredients together and refrigerate till ready to serve.

Dolmas (stuffed grape leaves) bought from store (yes, I cheated)

Fresh Garden Salad Greens

Whole Wheat Pitas bought from store (yes, I cheated some more)

Feta Cheese