This cauliflower rice and chickpea salad recipe deserves a place in everyone’s diet.

Because of cauliflower’s density and ability to hold its own when cooked, it can take on plenty of roles in the plant-based kitchen. So far, it has gained traction as a low-carb alternative to pizza crust, as vegan “steak”, and even as a foundation to dairy-free cheese. But perhaps cauliflower’s longest-lived success story has been its part as an alternative to white rice. And while cauliflower rice sounds lackluster on its own (it can only get so exciting), all it takes are a few add-ins to complete the picture and create a rounded dish that is as filling and delicious as it is body-friendly.

If you want to turn this recipe completely vegan, nix the cheese and replace it with one tablespoon of nutritional yeast, which will offer a slight cheesy flavor.

Cauliflower Rice Chickpea Salad Recipe

Serves 4-6

Ingredients

• 1 cauliflower head, broken into florets
• 3 cups cooked or canned chickpeas, drained and rinsed
• 1 tablespoon dried currants
• ½ red onion, finely sliced
• 3 ounces feta cheese, crumbled
• 2 avocados, halved, cored, peeled, and sliced
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• ¼ cup olive oil
• Juice of three lemons
• 2 garlic cloves, minced
• Large handful fresh mint, stemmed and finely chopped
• Large handful fresh parsley, stemmed and finely chopped

Directions

Place the cauliflower florets into a food processor and pulse until they resemble coarse rice. In a large bowl, add the chickpeas, currants, onion, and feta. Toss in the cauliflower rose and fold the ingredients together until just mixed.

In a separate small bowl, whisk together the oil, lemon juice, garlic, salt, and pepper. Pour the mixture over the cauliflower rice and toss lightly until well combined.

Serve the cauliflower rice on a platter and top with slices of avocado.

Related on EcoSalon
Cheesy Baked Farro Recipe with Cauliflower
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Don’t Hate the Cauliflower

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The only thing better than a cookie is a cookie with filling. And, if you want to get really ambitious, the only thing better than a cookie with filling is one that also happens to be healthy. It’s your lucky day. This vegan gluten-free chickpea thumbprint cookie recipe is a delicious take on a classic that you can feel good about eating. Pinky swear.

It may seem weird to use chickpeas in a dessert recipe, but they actually work wonders. Chickpeas provide the bulk and density that flour, milk, and eggs would otherwise provide. Meanwhile, their taste is neutral enough to be manipulated by the recipe add-ins. That way, you can get the cookie experience without the animal protein, over-processed ingredients, and hard-to-digest fats without stinting on taste.

To make this cookie recipe even lighter, I tried omitting the nut butter. Even though the cookies tasted delicious, they were a lot more delicate to handle and didn’t hold together very well after being cooked. Because of the outcome I experienced, I recommend you stick to the exact recipe below for the best result.

Vegan Gluten-Free Chickpea Thumbprint Cookie Recipe

Makes 12-15 cookies

Ingredients

• 1 ½ cups cooked chickpeas
• ½ cup peanut or almond butter
• 2 teaspoons vanilla extract
• 3 tablespoons maple syrup
• ¼ cup coconut palm sugar
• 1 teaspoon baking powder
• Pinch of salt
• ¼ cup rolled oats
• ½ cup sugar-free jam

Directions

Preheat the oven to 350 degrees Fahrenheit. Grease a baking sheet and set aside.

In a food processor, add the chickpeas, nut butter, vanilla extract, maple syrup, coconut palm sugar, baking powder, and salt. Blend until smooth and then transfer to a medium bowl. Fold in the oats.

Roll the batter into one-and-a-half inch balls and place on the baking sheet. Press an indentation into the top of each cookie and fill with two teaspoons of fruit jam.

Bake for 20 minutes, or until lightly browned and firm. Remove from the oven and let cool for 15 to 20 minutes before noshing. Enjoy!

Related on EcoSalon
Vegan White Chocolate and Macadamia Nut Cookies
Gluten-Free Fig Oatmeal Breakfast Cookies
Vegan Gingerbread Cookies Recipe

The post Vegan Gluten-Free Chickpea Thumbprint Cookie Recipe appeared first on EcoSalon.

No disrespect to hummus, but there are millions of other fabulous things chickpeas can do. Hummus is just a morsel of the legume’s potential! The following 11 chickpea recipes prove just that. Enjoy!

9 Chickpea Recipes that Aren’t Hummus

1. Vegan Sweet Potato Shepherd’s Pie Recipe with Chickpeas and Currants

A normally indulgent comfort meal gets a vegan makeover with this shepherd’s pie recipe. Chickpeas offer the bulk otherwise provided by chicken or meat.

2. Braised Chickpeas and Carrots with Yogurt Topping

Inspired by Indian cuisine, this chickpeas recipe combines cumin, cinnamon, cayenne, paprika, and cilantro with chickpeas, yogurt, carrots, and quinoa for a deliciously aromatic meal.

3. Chickpea Salad with Sundried Tomatoes and Herbs

For a filling but light salad variation, try this herbal chickpea salad, which is served cool and fit for a crowd.

4. Greek Farro Salad Recipe

Embrace ancient grains and plant-based protein with this farro salad recipe. Equipped with arugula, farro, chickpeas, and a zesty vinaigrette, it’s sure to satisfy your taste buds and your appetite.

5. Quinoa, Chickpeas, and Avocado on Toast

Avocado toast just got so much better with this variation, which includes quinoa and chickpeas. It’s hearty, delicious, and full of nutrition.

6. Indian Chickpea Dip

This is a chickpea dip, yes, but it’s not exactly hummus – it’s an Indian adaptation that includes unique flavors, like sour cream, apricot jam, yellow mustard, cilantro, and curry powder.

7. Healthy Chili Recipe with Grass-Fed Beef, Chickpeas and Butternut Squash

This recipe’s title says it all. The chili is full of unique flavors (e.g. pumpkin spice) and the epitome of wholesomeness in a bowl.

8. Egg Replacer

Who know chickpea brine could replace an egg? Well, it’s a reality and something we should all embrace in our vegan baking.

9. Vegan Meatloaf Recipe with Sweet Cider Glaze

Nothing spells comfort quite like meatloaf does. Only now, it doesn’t have to be high in calories, heavy, and meat-based. This recipe for meatloaf is based in chickpeas, making for a dense but animal and body-friendly alternative to the traditional recipe.

Related on EcoSalon
The Avocado Hummus Recipe You Didn’t Know You Needed
Vegan Basil Pesto Hummus Recipe
Raw Salad Recipe: Sprouted Hummus Collard Roll

Chickpeas image via Shutterstock

The post 9 Chickpea Recipes that Aren’t Hummus appeared first on EcoSalon.

Tender chickpeas and sweet carrots are infused with enticing spices, and get a dollop of an
Indian-inspired yogurt topping in this recipe. White quinoa is a great substitute for couscous, and it is very high in protein.

Makes 4 servings

Ingredients

Slender carrots, 1 lb (500 g), unpeeled
Olive oil, 4 tablespoons (2 fl oz/60 ml) plus 11⁄2 teaspoons
Large onion, 1, coarsely chopped
Sweet paprika, 2 teaspoons
Ground cumin, 1 teaspoon
Ground cinnamon and ginger, 1⁄2 teaspoon each
Cayenne pepper, 1⁄4 teaspoon
Chickpeas, 2 cans (15 oz/470 g each), rinsed and drained
Diced tomatoes with juices, 2 cans (14.5 oz/455 g each)
Raisins, 1 cup (6 oz/185 g)
Kosher salt and freshly ground black pepper
Quinoa, 11⁄2 cups (9 oz/92 g)
Plain Greek-style yogurt, 1⁄2 cup (4 oz/125 g)
Fresh cilantro leaves and toasted sliced almonds for garnish

Directions

Halve the carrots lengthwise and then quarter them crosswise. In a large nonstick frying
pan over medium heat, warm 2 tablespoons of the oil. Add the onion and carrots and sauté
until the onion is tender, about 5 minutes. Add the paprika, cumin, cinnamon, ginger, and
cayenne and stir for 10 seconds. Add the chickpeas, tomatoes with juices, raisins, and 1 cup
(8 fl oz/250 ml) water. Sprinkle with salt and black pepper. Bring to a boil, reduce the heat,
cover, and simmer until the carrots are just tender, about 20 minutes.

Rinse and drain the quinoa 4 times, and then place in a saucepan. Add21⁄4 cups (18 fl
oz/560 ml) water and a pinch of salt and bring to a boil. Reduce the heat to low, cover, and
simmer until all the water is absorbed, about 15 minutes. Turn off the heat and let stand for
at least 5 minutes.

In a small bowl, mix the yogurt and 1 tablespoon of the oil. Season to taste with salt and
black pepper. Fluff the quinoa with a fork, and then mix in the remaining 1 tablespoon plus
11⁄2 teaspoons oil.

Divide the quinoa among warmed plates. Season the chickpea mixture to taste with
salt and black pepper and spoon over the quinoa. Spoon the yogurt on top. Sprinkle with
cilantro and almonds and serve right away.

For the topping, choose the yogurt you like best—whole milk, two percent, or fat free. No
side dish is needed for this complete dish.

This recipe appears courtesy of  The Modern Menu. Simple. Beautiful. Kosher. By Kim Kushner

Photograph by Andrew Zuckerman

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Better than popcorn.

There has been a lot of talk about the benefits of popcorn, but what about other worthy snacks that are quick to make and pack some taste? Start with these roasted chickpeas. The recipe is simple and straightforward and the end result is easily transportable, perfect for outdoor spring adventures.

Spicy Roasted Chickpeas with Lime

Ingredients

• 1 15 oz. can organic garbanzo beans
• 1 tablespoon extra virgin olive oil
• 1 teaspoon sea salt
• 1 teaspoon cumin powder
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground cardamom
• zest of one lime

Directions

• Preheat oven to 400F.
• Drain and rinse chickpeas.
• Mix all ingredients together in bowl until chickpeas are evenly covered.
• Bake for about 30 – 40 minutes, tossing a few times with a wooden spoon to ensure chickpeas are evenly baked.
• Let cool and store in an airtight container.

Every month on Sunday Recipe, we bring you a new theme of recipes, perfect for whipping up on a Sunday. For April it’s all about food that’s easy to travel with, perfect for your spring outings. Enjoy!

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