Tag Archives: The Simple Veganista

chickpeas

There aren’t many vegan’s who don’t love chickpeas. They are so versatile and they even have been growing in popularity in their flour form- besan. But this chickpea round-up is all about chickpeas in their cooked bean form. We tried to give lots of options here, pizza, curry, sandwich, salad, and even blondies!

This grouping I am happy to report yummy findings with very different flavor profiles! So I recommend reading all these reviews and pick at least one to cook at home. We got a wide range of styles so you can’t say there isn’t anything you would like.

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Curried Chickpea Salad

I made this recipe on a whim – I wanted to try something new in the kitchen and something that was easy and flexible. I tend to look at a recipe and will tailor it to my liking by either adding a vegetable or spice if I think it’ll improve upon itself. This recipe only really asked for chickpeas, carrots, onions and the home-made curry sauce, but I added craisins to balance out the savoriness and add a little bit of sweet to it and the result was delicious! And it was nice because I was able to make enough to last me throughout the week for meals at work. It’s a great light dish or summer dish to bring to barbeques as well, I would think.

Bottom Line: Good recipe, will make again, would recommend.

Peanut Butter & Chocolate Chickpea Cookie Bars

Funny thing is when I picked this recipe I had my doubts from the photos alone. The outside of the bar looks so nice and crunchy but the insides a little undercooked. My first instinct was to spread the batter out, but figured I would follow the recipe fairly strictly and kept with the loaf pan.

The dough was promising, in it’s raw state it was sweet and yummy with a little hint of chickpea. I poured the batter into the pan and baked for a full hour. The end result for the first day is alright. The outside was so crunchy compared to the inside that it was hard to cut into squares. But once the bars sat in a container for a day, they are a lot more paletable. I think I still might try and bake these in a larger more spread out pan next time.

Bottom Line: Not bad for a dessert chickpea bar.

Roasted Cauliflower, Chickpea + Quinoa Salad with Jalapeno Lime Dressing

I made this dish thinking about my lunches for the week. I figured it would make two lunches, and it would be great. Not really. The dish was alright, and I had two things cross my mind. One was that the dish would of tasted better when the chickpea and cauliflower came fresh out of the oven. Then my second thought was that the the dressing was lacking. So if I would do this differently I would make this as a main dinner dish, and double the dressing.

Bottom Line: Yummy, best eat right away, needs more dressing

Crowd Pleasing Vegan Caesar Salad

I made this dish a few times for family get togethers for this Christmas season. I can safely say it impressed everyone, vegans and omnivores alike. The dressing is creamy, garlicky, and salty. The crunchy chickpea croutons were different and added a unique twist to the dish. 

There are only one major “issue” which can be a plus (depending how you view it). The portions are HUGE! So much that I had a hard time tossing the greens in the dressing. This could be problematic if you are making this dish for yourself, but perfect when serving a large party.

But most/all aspects can be prepared a day before hand, so if you are bringing the salad to dinner you don’t have to sweat about cooking a dish while putting your hair up. I did have trouble storing the chickpeas, and they softened after a day. So if you are going to do something the day of, I would suggest roasting the chickpeas first thing that morning.

Bottom Line: Amazing, but large portions

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Buffalo Chickpea Ranch Pizza

This pizza can be easy to make, if you prep a few things in advance. For example I prepped the ranch dressing the morning of so I wouldn’t have to clean the blender again at night. Aside from that everything is easy to chop, coat, etc. The downside is the dough. I was not impressed by it. I got a tough and dense dough that I didn’t really like. And her recipe calls for pre-baking the dough creating too crunchy of a crust, and I found it broke in odd places.

BUT ignoring the crust, this dish was awesome. My husband had doubts as I spread such a small layer of sauce on the crust. But he was asking for more. I think this dish would probably find it’s way as a standard pizza in this household since it is so easy to make.

Bottom Line: Awesome, but I would use a different dough

Butternut Squash, Kale, and Chickpea Massaman Curry

This is a super easy dish to make, especially if you have the massaman curry already made. It takes about 30 minutes total and it is super filling. I jazzed the recipe up a little and served it over couscous instead of rice, but both would taste great. The only downside is that the dish largely relies on the curry paste of choice, so if you curry sucks, the dish will suck.

But the recipe given to make your own massaman curry at home was pretty good. I used that recipe to a t, with two exceptions, I didn’t add any shallots and I used pre-ground chili powder. The curry was awesome but sadly doesn’t freeze in solid cubes. Instead it is still soft in the freezer. Actually I am not sure if this is a bad or good thing.

Bottom Line: Quick to make.

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Say what you will, but I find that there is almost something artistic about a messy work space in the kitchen.

Say what you will, but I find that there is almost something artistic about a messy work space in the kitchen.

I have been so bored with food recently…and that’s saying a lot! I have wanted to try out new recipes but my budget has been tight and I have had so much going on that I haven’t had the time to do anything, or at least it’s felt that way. Yesterday I buckled down and decided that no matter what – I was going to make at least ONE new thing to eat! I have gotten my body in the habit of trying to eat (or at least ingest) something green once a day and when I don’t get to do that it makes me grumpy. While there wasn’t too much green in the foods I ate yesterday I at least know that what I made was vegan/vegetarian recipes AND they were on the healthier side!

I found this recipe on Pinterest (originally from The Simple Veganista) and tweaked it a bit. I had been eyeing the recipe for a while and decided that yesterday was finally the day to try it out! I always tend to think of even the simplest recipes as time consuming, mostly because of all the chopping they would involve (I tend to add more vegetables or more of a vegetable even if it isn’t called for), and let me tell you…this is SO SIMPLE. There are only 3 ingredients that need chopping – if that even, and the curry sauce is really easy to make as well. 

I am so excited because I have even more for the rest of the week! Can you say LUNCH?

I am so excited because I have even more for the rest of the week! Can you say LUNCH?

The only ingredients that were listed in Julie’s recipe were chickpeas, carrots, scallions, raisins and cashews. I obviously included the chickpeas and carrots, but replaced the scallions for the sweet onion that I already had in the kitchen and replaced the raisins with dried cranberries (or “craisins” if you will). I am not a huge fan of raisins and knew that these would give the right sweetness that Julie used the raisins for in her recipe. I also stuck with cashews because they are delicious. I also added some chopped up radish for an extra crunch and added flavor. Radishes are vegetables that I love but I never seem to use them in recipes that I end up making at home. 

When I threw all of the ingredients for the curry sauce (curry powder, garlic powder, a pinch of salt, lemon juice and hummus) together it all seemed a bit too curry-ish, which I find is hard to accomplish most times. It may have been the hummus I used, I usually like Sabra as my go-to hummus, but this time I had just used the leftover Trader Joe’s (surprise surprise) hummus I had in the refrigerator. The texture was a bit off and it seemed quite salty, so I read Julia’s notes and she mentioned adding maple syrup or any liquid sweetener to take that edge off. After I added a smidge of my Trader Joe’s Maple Agave Syrup is was PERFECT. I put the salad on bread, made it into a sandwich and brought it to work. It’s a wee-bit messy because chickpeas are big and round**, but if that’s the only thing I had to complain about then I would say it all worked out pretty well. 

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I will definitely be making this dish again and I am so excited to be keeping up with The Simple Veganista! I always love discovering new blogs and it’s equally as lovely to find out that the recipes they post are delicious. I recommend this for easy lunches, and the recipe makes a decent amount so you’ll have it for a few people or a few days!

** QUICK NOTE FROM JEN: I’ve made some chickpea salads in my day. I recommend mashing them quickly before stirring in all the veggies and such. Just get a few crushes to help them stay together in a sandwich.