Makes enough to feed 8 as a side or 4 for lunch.

Ingredients:

1 cup lentils
2 cups or 1 (15 ounce) can cooked chickpeas, rinsed and drained
1 teaspoon salt
3 tomatoes, seeded and diced
1 yellow bell pepper, diced
1 small zucchini, peeled and diced
1 celery stalk, diced
1 jalapeno pepper (optional)
1/2 small red onion, diced
1/3 bunch flat-leaf parsley, finely chopped
2 tablespoons oil
Juice of 1 large lemon
Salt and pepper to taste

Directions:

1. Cook lentils according to package instruction, OR bring to a boil with salt. Reduce heat to a low simmer and cook until lentils are tender but not mushy, 20 to 25 minutes.

2. Strain lentils. Cool completely by rinsing. Drain and move to a large bowl that will hold the whole salad.

3. Add the vegetables and chickpeas to lentils. Drizzle on the oil and lemon juice. Mix well. Season with salt and pepper as you like.

Ingredients:
1 15-ounce can chickpeas, drained and rinsed
1/4 cup vegan mayo or a vinaigrette
1 tablespoon whole grain mustard
1 1/2 tablespoons vinegar
2 teaspoons celery seeds
1/4 cup chopped celery, from about one rib
2 tablespoons sliced scallions, from about two scallions
Pinch cayenne pepper, optional
Freshly ground black pepper
a pinch of cayenne pepper (optional)
Bread
Lettuce leaves, washed and dried well, to serve

Directions:

1. Place chickpeas in the bowl of a food processor and pulse two or three times to roughly chop. Add remaining ingredients and pulse two or three times more to incorporate.

2. Lay out the bread and place the lettuce leaves on two slices. Spoon on the Chickpea of the Sea and top with the other slice of bread.

adapted from The Kripalu Cookbook. Makes 2 to 4 sandwiches

Ingredients:
3/4 cup cashews, soaked in water for 2 hours or overnight
2 tablespoons olive oil
1 medium yellow onion, thinly sliced
3 cloves garlic, minced
1 teaspoon dried rosemary
3/4 teaspoon dried thyme
1 teaspoon salt
Fresh black pepper
3/4 cup rice, rinsed (see note about rice)
3 ribs celery, thinly sliced
1 cup carrots, diced chunky
5 cups vegetable broth
1 24 oz can chickpeas, drained and rinsed (about 3 cups)
4 cups chopped kale
Thinly sliced green onion, for garnish

Directions:

1. Drain the cashews and place them in a blender with one cup of fresh water. Blend until completely smooth, scraping the sides of the food processor with a spatula occasionally to make sure you get everything. This could 1 to 5 minutes depending on the strength of your blender.

2. Preheat a stock pot over medium heat. Sauté onion in olive oil with a pinch of salt for about 5 minutes, until translucent. Add garlic, rosemary, thyme, salt and pepper and sauté a minute more.

3. Add rice, celery and carrots and then pour in the broth. Cover and bring to a boil. Once boiling, bring down to a simmer, add the chickpeas, and let cook for about 15 more minutes, until rice is cooked and carrots are tender.

4. Add the cashew cream and kale, and simmer until kale is wilted, 3 to 5 more minutes. You may need to add water to thin the soup if it seems too thick. Taste for salt and seasonings and let sit for 10 minutes or so to allow the flavors to marry. Serve topped with green onions.

5. It thickens as it cools, so if you have leftovers, just thin with a little water when you reheat.

theppk.com

serves 4 as a main dish or 6 as a side

Ingredients:
2 teaspoons oil
1 small yellow onion
4 large cloves garlic, peeled and minced
1 tablespoon grated ginger, from a 3-inch piece
1/2 cup sun-dried tomatoes, chopped
1 large lemon, zested and juiced (about 2 tablespoons juice)
1 dried hot red pepper or dash of red pepper flakes (optional)
15-ounce can chickpeas, drained
1 pound baby spinach
14-ounce can coconut milk
1 teaspoon salt, or to taste
1 teaspoon ground ginger

To serve:
Whole roasted sweet potatoes
Cilantro leaves, to garnish
Toasted unsweetened coconut, to garnish

Directions:

1. Heat the oil or ghee in a large, deep Dutch oven or heavy pot over medium-high heat. Add the onion and cook for about 5 minutes, or until the onion is beginning to brown. Add the garlic, ginger, sun-dried tomatoes, lemon zest and red pepper, if using. Cook for 3 minutes, stirring frequently.

2. Add the chickpeas and cook over high heat for a few minutes or until the chickpeas are beginning to turn golden and they are coated with the onion and garlic mixture.

3. Toss in the spinach, one handful at a time. This will take about 5 minutes; stir in a handful or two and wait for it to wilt down and make room in the pot before adding the next handful. When all the spinach has been stirred in, pour in the coconut milk and stir in the salt, ground ginger, and lemon juice. Bring to a simmer then turn down the heat and cook for 10 minutes or until the chickpeas are warm through. Taste and add more salt and lemon juice, if necessary.

4. Serve hot over roasted sweet potatoes, with cilantro leaves and toasted unsweetened coconut to garnish.

Serving note: Can be served over GF pasta, rice, quinoa, or another grain.

thekitchn.com

Serves 5-6

Ingredients:
1 1/2 cups raw chickpeas, black-eyed peas or a mix, soaked overnight
1 cup millet, quinoa, or brown rice
2 tbsp olive oil
1 medium onion, chopped
1 medium red bell pepper, chopped
1 jalapeno chili, seeded and finely chopped
2 large cloves garlic, finely chopped
3 cups vegetable broth
2 tomatoes, chopped
1 tbsp curry powder
1/2 tsp salt
freshly ground black pepper, to taste
1 lb mixed greens - kale, collards, mustard greens, Swiss chard
1 (14 oz) can light coconut milk

Directions:

1. Drain the beans that you've soaked overnight (about 16 hours). Put in a pot and cover with water until the water is about an inch higher than the beans.  Add about 1 tbsp salt to the water.  Bring to a boil.  Cover and simmer for 20-30 minutes or until beans are tender.  Drain and set aside.

2. Put the millet in a pan and cover with 3 cups water.  Cover, bring to a boil, and then simmer for 20-25 minutes or until water has evaporated.  Set aside.

3. In the meantime, heat the oil in a medium stockpot over medium heat.  Add the onion, bell pepper, and chili and cook, stirring, until softened, about 5 minutes.  Add the garlic and cook, stirring constantly, 1 minute.

4. Add the broth, chickpeas, tomatoes, curry powder, salt and black pepper.  Bring to a boil over high heat.  Reduce the heat and simmer gently, uncovered, stirring occasionally, about 10 minutes.  Add the greens and stir until wilted.

5. Add the coconut milk and millet and cook, stirring occasionally, until heated through, about 4 minutes.  Add salt, pepper, and curry powder to taste.  Serve warm.

eatswellwithothers.com

Ingredients:
1 (16-ounce) block firm tofu, drained
2 tablespoons sesame oil
1 onion, chopped
3 cloves garlic, minced
2 tablespoons minced fresh ginger
1 teaspoon ground coriander
1/2 teaspoon ground cumin
6 cups spinach
2/3 cup vegetable broth
1 (15-ounce) can chickpeas

Directions:

1. Place a double layer of paper towels on a plate. Set tofu on the plate and cover with another double layer of paper towels. Place a heavy object, like a cookbook, on the top plate to press the liquid out of the tofu. Let sit for 10 minutes.
2. Heat sesame oil in a large skillet over medium-high heat. Cut tofu into cubes and place in the skillet. Cook, turning occasionally, until tofu is lightly browned. With a slotted spoon or spatula, carefully transfer tofu to a plate and keep warm.
3. Add onion to the skillet and cook, stirring often, until softened. Add garlic, ginger, cumin, and coriander, stirring for 1 minute. Reduce heat to medium.
4. Add spinach to the skillet, tossing to mix ingredients and wilt spinach. Add a bit of vegetable broth if the skillet gets dry.
5. Stir in remaining broth, chickpeas, and tofu and cook until heated through. Serve warm.

vegan.sheknows.com

Ingredients:
1 16 oz can chickpeas, drained and rinsed
1/4 cup extra virgin olive oil
1 cup vital wheat gluten
1 cup plain breadcrumbs
1/2 cup vegetable broth or water
1/4 cup soy sauce
1 teaspoon dried thyme
1 teaspoon paprika
1/2 teaspoon dried sage
Olive oil for pan frying

Optional ingredients:
4 cloves garlic, pressed or grated with a Microplane grater
1 teaspoon grated lemon zest

Directions:

1. In a mixing bowl, mash the chickpeas together with the oil until no whole chickpeas are left. Use an avocado masher or a strong fork. Alternately, you can pulse the chickpeas in a food processor. We’re not making hummus here, so be careful not to puree them, just get them mashed up. You can also sneak the garlic cloves in here instead of grating them, just pulse them up before adding the chickpeas. If using a food processor, transfer to a mixing bowl when done.

2. Add the remaining ingredients and knead together for about 3 minutes, until strings of gluten have formed.

3. Preheat a large heavy-bottomed skillet over low-medium heat. Cast iron works best. If you have two pans and want to cook all the cutlets at once then go for it, otherwise you’ll be making them in two batches.

4. Divide the cutlet dough into 2 equal pieces. Then divide each of those pieces into 4 separate pieces (so you’ll have 8 all together). To form cutlets, knead each piece in your hand for a few moments and then flatten and stretch each one into a roughly 6 by 4 inch rectangular cutlet shape. The easiest way to do this is to form a rectangle shape in your hands and then place the cutlets on a clean surface to flatten and stretch them.

5. Add a moderately thin layer of olive oil to the bottom of the pan. Place the cutlets in the pan and cook on each side for 6 to 7 minutes. Add more oil, if needed, when you flip the cutlets. They’re ready when lightly browned and firm to the touch. I’ve found that they cook more thoroughly if I cover the pan in between flips. You can also use your spatula to press down on them while they’re cooking, that way they cook more evenly.

6. Now let them rest for a bit and you’re done! 

theppk.com

Ingredients:

Spice blend:
1 tablespoon plus 1 teaspoon ground cumin
1 tablespoon ground coriander
1 teaspoon ground turmeric
1/2 teaspoon fennel seeds, chopped
1/2 teaspoon cardamom
1/4 teaspoon cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon ground cayenne (optional, and more or less to taste)

For everything else:
3 tablespoons coconut oil
1 large onion, sliced in medium pieces
2 jalapenos, deseeded and thinly sliced
5 cloves garlic, minced
1 heaping tablespoon minced fresh ginger
1/4 cup finely chopped fresh cilantro
3 lbs tomatoes, diced
Fresh black pepper
1 teaspoon salt
3 1/2 cups cooked chickpeas (or two cans, rinsed and drained) note: 2 cups dried will give you the right amount
1 teaspoon agave
Juice of one lime, or 1 teaspoon tamarind concentrate

Directions:

1. Preheat a large pan over medium heat.

2. Meanwhile, mix together the spice blend in a small bowl.

3. When the pan is hot, saute the onion in the coconut oil for about 10 minutes, until nicely browned. While it’s sauteeing you can prep the rest of the veggies.

4. Add the jalapeno, garlic and ginger, and saute until fragrant, about 30 seconds. Add the cilantro and saute until wilted. Add the spice blend and toss to coat the onions, letting the spices toast a bit (about a minute or so).

5. Add the tomatoes and mix well, scraping the bottom of the pan to deglaze. Add salt and pepper, chickpeas and agave. Cover the pan and bring heat up a bit. The tomatoes should take about 10 minutes to breakdown and get saucy. Remove the lid, and cook for about 20 more minutes on low heat, so that the flavors meld and the sauce thickens. It shouldn’t be too thick (like a marinara), but it shouldn’t be watery, either.

6. Add lime juice or tamarind concentrate. Taste for seasoning, you might want to add a little of this or that. Let sit for 10 minutes or so off the heat before serving. Serve with basmati rice and garnished with extra cilantro.

theppk.com

Ingredients:
Makes 5 cups
for the salad:
1 cup chopped green beans, stems removed
1 (15-oz) can chickpeas (Eden Organics is BPA-free), or 1.5 cups cooked
1 (15-oz) can Red Kidney Beans (ditto above), or 1.5 cups cooked
1 orange bell pepper, finely chopped
1 jalapeno, seeded and finely chopped (optional)
1/3 cup packed fresh parsley, finely chopped
3 green onions, finely chopped
Salt & pepper, to taste
for the dressing:
8 tbsp fresh lemon juice (about 1.5 lemons)
1.5 tbsp extra virgin olive oil, or more to taste
1 tbsp apple cider vinegar
1 tbsp pure maple syrup
1 tbsp Dijon mustard
1/4 tsp fine grain sea salt

1. Add several cups of water into a medium-sized pot and bring to a boil. Add chopped green beans and blanch for 2-3 minutes in boiling water. Drain and rinse with cold water. Place into a large bowl.

2. Drain and rinse chickpeas and kidney beans and place into a large bowl along with the green beans, bell pepper, optional jalapeno, parsley, and green onion. Mix.

3. In a small bowl, whisk together the dressing ingredients until combined. Adjust to taste if needed.

4. Pour on dressing over salad and mix well. Place in the fridge for 30 minutes to allow the flavours to develop. Season with salt and pepper and adjust dressing to taste. Salad will taste even better the next day. Store in the fridge for up to 3-4 days.

Recipe from: Ohsheglows.com

Ingredients:
1 tbsp oil
1/4 cup diced onion
1/4 cup diced green pepper
1 celery stalk, diced
1 28 oz can chickpeas, rinsed and drained
1 tsp thyme
1 tsp paprika
pinch of cayenne pepper
1 tsp hot sauce
2 tbsp chopped fresh parsley
2 tbsp flour
1 tbsp cornstarch
salt and pepper to taste
oil for frying

Directions: 

1. Heat oil in a frying pan over medium heat. Saute onion, green pepper, and celery for 5-7 mins, until softened. Remove from heat.

2. Place chickpeas in a food processor along with the onion mixture. Pulse until chickpeas are no longer whole, but don't process them too much. Place chickpeas in a bowl and add spices, hot sauce, and parsley. Mix well. Add flour and cornstarch and mix well. Place in the fridge for 30 mins.

3. Heat oil in a frying pan over med/med-hi heat (around 350 degrees). Shape chickpea mixture into 12 patties and fry in batches, about 2-3 mins per side, or until crispy and browned. Flip a few times if they are browning too quickly. If you have trouble forming the patties, add some more cornstarch to hold it all together.

Vegandad.blogspot.com